Sandwich Buns with Wholegrain

Whole grain flour has a way of adding an earthy taste to “bland” white flour buns. So whether you layer your buns with cheese, lettuce, and your favourite cold cuts, or lovingly lather them with a chocolate spread for breakfast.

This is an easy beginner-friendly bread recipe that anyone can make without a stand mixer. But if you have one, save yourself the arm workout and use it 😉

How To Make Sandwich Buns with Wholegrain

Tip the white, wholegrain flour & instant yeast into the mixing bowl⠀

If you’re using active yeast, you need to activate it in the warm milk before adding it to the flour.

Pour the lukewarm milk over the dry ingredients⠀⠀

Mix to form a shaggy dough, tip the mixture over the counter, and knead for 5 minutes.

Spread the butter and sprinkle the salt over the dough, knead until smooth, and the dough springs back when pressed. ⠀⠀

Put the dough in a lightly buttered bowl, covered with cling film, and leave it to double in size in a draught-free space.⠀⠀

Portion the dough into 8 -10 equal pieces (depending on how big or small you would prefer them). Roll them into a ball and place them on a baking tray lined with parchment paper. Give ample space between them as they will spread while proofing and baking.

Glaze them with egg wash (1 egg and 2 tablespoons of milk), sprinkle your desired seeds

Bake the sandwich buns at 200°C / 392°F for 20 minutes, rotating the baking tray halfway through.⠀⠀

I hope you enjoyed the sandwich buns with Wholegrain. Please give it a thumbs up below.

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Print Recipe

Sandwich Buns with Wholegrain

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breakfast, lunch, dinner – International

By Angela – Serves: Makes 8-10

Prep Time: 20 minutes plus 1.5 hours proofing time – Cooking Time: 20 minutes – Total Time: 2 hrs 10 minutes

Ingredients

• 300g / 2 & 1/3 cups white bread flour⠀
• 100g/ 1 & 1/2 cup plus 2 tbsps wholegrain flour⠀
• 7g (1 sachet) instant yeast⠀
• 2 teaspoons (11g) salt⠀⠀
• 323ml / 2 & 1/4 cups lukewarm whole milk⠀
• 1 egg⠀⠀⠀
• 50g softened unsalted butter
• preferred seeds for toppings

Instructions

1

Tip the white, wholegrain flour & instant yeast into the mixing bowl⠀⠀

2

If you’re using active yeast you need to activate it in the warm milk before adding it to the flour.

3

Pour the lukewarm milk over the dry ingredients⠀⠀

4

Mix to form a shaggy dough, tip the mixture over the counter, knead for 5 minutes.

5

Spread the butter and sprinkle the salt over the dough, knead until smooth and the dough springs back when pressed. ⠀⠀

6

Put the dough in a lightly buttered bowl, covered with cling film to double in size in a draught-free space.⠀⠀

7

Portion the dough into 8-10 equal pieces. Roll them into a ball and place them on a baking tray lined with parchment paper. Give ample space between them as they will spread while proofing and baking.

8

Glaze them with egg wash (1 egg and 2 tablespoons of milk), sprinkle your desired seeds

9

Bake the sandwich buns at 200°C / 392°F for 20 minutes, rotate the baking tray halfway through.⠀⠀

10

Store them in an airtight container once