Wholemeal Salt Buns

I bought this book during Page One's closing down sales - Bake! by Nick Malgieri. It was 50% off. I couldn't resist the good deal. I finally decided to try his bread. The instructions were pretty straight forward, however, there are multiple simple steps.

The ingredients are simple, the steps are not difficult, and there is no kneading required. Won't that sound good to you?

The buns were soft when eaten on the day when it's baked. However, on the following day, even though it remained soft, it became more dense. I like the salty taste of the bun crust. I had it with honey. The combination of sweet and salty was really good! I'm sure this won't be last time I'm baking these salty buns!

Recipe for Wholemeal Salt Buns, adapted from Bake! by Nick Malgieri.
Makes 12 regular buns

Ingredients:

130g Wholemeal flour
345g Bread flour
1 1/2tsps Rock salt/Sea salt
7g Instant yeast
315g Warm water, not exceeding 40C
1 tbsp Olive oil
Extra olive oil to oil the bowl
1 Egg white, beaten
Coarse sea salt or rock salt

Method:

1. Mix the flour and salt together in a small bowl and set aside.
2. In a large bowl, whisk the yeast into the water. Wait 30 secs, then whisk again to make sure all the yeast is dissolved. Whisk in the oil.
3. Use a large rubber spatula to mix in half the flour to make a paste. Add about half the remaining flour, mixing it in by repeatedly digging down to the bottom of the bowl with the spatula until the spatula is parallel to the bottom of the bowl and folding upward.

 

4. Add the last of the flour and repeat the folding motion until all the flour is absorbed and there are no dry bits stuck to the side of the bowl.

5. Cover the bowl with a clean tea towel or clingwrap and let the dough rest for 15mins.
6. Repeat the digging and folding motion in the dough. Cover and let the dough rest for 15mins.
7. Lightly oil a large bowl. Scrape the dough onto a lightly floured work surface. Floured your hands and pat the dough into a rough rectangle.
8. Fold one of the narrow ends of the dough over the middle, then fold the other end over to make 3 layers. Turn the dough 90 degrees so that the folded side is facing you and repeat the folding.
9. Invert the dough into the oiled bowl and cover it with tea towel or clingwrap. Let the dough rest for 15mins, then repeat the folding.
10. Turn the dough over, oiled part faced the top. Cover with tea towel and let the dough rise until it has doubled in size, about one hour.
11. Turn the risen dough onto a floured work surface, without deflating it too much, cut the dough into 12 pieces.
12. Round each piece of dough under the cupped palm of your hand. Then placed them in an oiled baking tray to proof further for 45-60mins.
13. Brush the doughs with egg white and sprinkle rock salt on top.
14. Bake in a preheated oven of 190C for about 20-22mins, or until it's crusty and light browned.
15. Cool the rolls on a rack.