I played with the Haiji white bun recipe and came out with my own version of whole wheat milk buns. Even though the Haiji white bun was really soft and fluffy but it didn't make of whole wheat. Since we are a 100% whole wheat bread consumer most of the times, I just have a love for it. Even though this whole wheat milk bun is not 100% whole wheat, but at least it has more than 50% whole wheat in it. See, I am pretty crazy about whole wheat isn't it? I am as crazy about whole wheat as brown rice these days. :-P Start your kids young with whole wheat bread and brown rice so that these would be their staple choice in the future.
This whole wheat milk buns turned out soft and delicious as well. It stays soft for days and now it is our breakfast and snack for the girls. I would use this recipe to try on my pullman tin and a loaf pan next and show you my result.
Before second proving/rising
After second rising, ready to be brushed with melted butter (optional step)
Before baking but done with second rising, just brushed with seasoned melted butter
- 400ml milk (I used 2%)
- 2 Tbsp. butter
- 4.5 tsp. granulated white sugar
- 1 3/4 cups 100% whole wheat flour
- 1 1/4 cups bread flour
- 1 tsp. salt
- 2 tsp. instant yeast
1. In your bread machine, place the ingredients as listed, except yeast. Make an indentation at one side of the flour but not touching milk and add in the instant yeast. Turn to Dough function and let it does it works.
2. After 1:30 hour later, or when done. Take the dough out and punch and knead it a few times. Separate into 4 sections. Roll each section into roll and cut into small pieces. You can shape each piece into ball shape and place three into each muffin cup pan (like picture above). Or shape a bigger ball and make it like a bun (like last two pictures). Grease the non-stick pan for easy release.
3. Let it proves until double in size. I proved mine in the oven with lights on and two bowls of hot water at the bottom. Took about 60 minutes.
4. Brush with melted butter seasoned with Italian seasonings, garlic powder and salt (optional step) and bake in preheated 350'F oven for 15 minutes.
5. Cool on wire rack and store in an air-tight container. Serve with natural peanut butter and organic preserved.
~Yield about 26 buns for me.