|Hang Loose Buns|
1 1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup oat bran
1/4 cup flax seeds, ground
2 tbsp turbinado sugar
1 tsp salt
1 packet (2 1/4 tsp) active dry yeast
3/4 cup water, warm
3/4 cup brown rice milk, warm
2 tbsp vegetable oil
1. In a large bowl stir together the flours, oat bran, flax seeds, sugar, salt, and yeast. Add the water, milk, and oil and stir with a large spoon until a smooth dough forms. It should only take a few stirs, dude. At this point you'll think it looks way too soft, but the oat bran and the flax seeds are going to be quite thirsty and they will drink up some of the liquid while the dough rises. The dough shouldn't be soupy, but it will be fairly soft. If it is soupy add a bit more flour. Cover and let the dough rise for 45 minutes. Take a nap and chillax, man.
2. Spray a baking sheet with cooking spray and preheat the oven to 375 degrees F. Take chunks of dough and shape them into balls. How many? Whatever, dude. I get nine or ten buns out of one batch, but if you want big monster-buns you can shape them into bigger balls. Place the dough balls on the baking sheet as you shape them and brush the tops and sides with a little bit of rice milk. Let them rise for 30 minutes.*
3. Bake for 20 to 25 minutes or until the buns look toasty brown. Remove from the oven and let them sit on the baking sheet for a couple of minutes before transferring to a cooooling rack.
Serve warm and preferably, toasted.
For best results:
* I don't proof my yeast because it doesn't have enough time to lose its potency in this house. I bake something with yeast two or three times a week. But if your yeast is old and you suspect it might not be active anymore then go ahead and proof it.
* Do you have a meat thermometer?It was one of the best investments I've ever made, because I make sure all liquids that I use in yeast breads are perfectly warm (110 degrees F) which makes the yeast happy. And the thermometer is totally cool about not having anything to do with meat. No worries, duuude.
* Placing the baking sheet on the stove top as the oven preheats and the buns rise also makes the yeast happy.
* Sometimes I like adding two tablespoons of vital wheat gluten along with the flours, for a change. It makes them a bit chewier but I think I prefer them without the extra gluten.
* These buns aren't all that at room temperature, but they're totally righteous straight out of the oven or sliced in half and toastily toasted.
All puns intended. I'm not stoned. I just had a tofu scramble and you know how soy makes me all dopey! Why so relaxed? Because Halloweegan starts next Friday and there will be plenty crazy going on then! Whoooo!!! I mean, aaawesome, duuude.
I'm starting a new blog feature called Blog-Love. From now on I will randomly choose one of my favorite blogs and I will tell you a little bit about them at the end of each post. This week's Blog-Love goes out to Susan @ Kittens Gone Lentil! When Susan isn't cooking up vegan deliciousness and making cookbooks look irresistible, she's off being a super-vet and saving kitties with her magical powers! Susan is a true cat hero! She always ends her food posts with a perfect dessert: a very sweet "Cute Kitty Photo of the Post." Check out Susan's blog!