Wheat-Oat-Flax Buns

Easy to whip up theses tender rolls which are high in fiber and a great whole-grain alternative for your white breads. If you are worried about the bitterness from using the whole wheat flour, that's where our orange juice comes into picture. Feel free to use all whole wheat flour and make sure you increase the amount of orange juice as it mellows any potential bitterness and you are good to go.

Ingredients:

2 cups Unbleached Bread Flour

1 cup white Whole Wheat Flour

1/2 cup Old-fashioned rolled Oats

1/2 cup Whole Flax meal

1/4 cup Canola Oil

1/4 cup Orange juice

3 tbsp Honey

1 large Egg Yolk

2 1/2 tsp Instant Yeast

1 1/2 tsp Salt

3/4 to 7/8 cup Lukewarm Water**

1 Egg White, for topping

Rolled Oats, for topping

**Use the greater amount of liquid in winter or in drier climates; lesser amount in summer, or in a humid environment.

 How to:

• Beat the egg white with 1 tbsp of water and keep aside.
• Add the dry ingredients together; bread flour, wheat flour, oats, flax meal, yeast and salt.

• Add the wet ingredients together; canola oil, orange juice, honey, egg yolk and water.

• Pour the wet ingredients over the dry ingredients and mix until cohesive. 

• Let rest for 20 mins for the grains to absorb the liquid. Then start kneading by hand or mixer until the dough is soft and smooth.

• Pour 1 tbsp water at a time while kneading if the dough seems a bit dry.
• Place the dough in a greased pan and let rise for 1 1/2 hrs.

• Gently deflate the dough and divide into 12 pieces. Shapen the dough into a circle about 3" across.

• Place the buns on a parchment paper and let rise for 90 mins, until doubles again.

• Preheat the oven to 350 degrees.
• Brush the buns with egg white mixture and sprinkle with oats.

• Bake the buns for 20 mins or until golden brown and transfer to a cool rack.

• Serve warm slathered with butter or with tea, just the way my hubby prefers.

Whole Wheat Veggie Stuffed Buns

Irresistible, enticing, yep am talking about the aroma of freshly baked bread. Everybody who recollect the smell of the bread in their kitchen, would long to feel the pleasure over and over, just like me. I, some afternoons play the dabbawala role and deliver hot lunch to my husband at his work place. Its just a couple blocks from my apartment. I know this sounds crazy. One day, on the way to his office i changed my route and happened to cross this restaurant, 'Purple cafe' where they bake breads and i get to smell the fresh scent that the wind carries and now-a-days just to experience the mesmerizing fragrance for 10 secs, i walk an extra block. 

Well, to talk about the recipe, i came across Aipi's US Masala, Whole Wheat Stuffed Buns, and i immediately bookmarked and was very sure that am gonna love it. And i did. Thanks for sharing a wonderful recipe, Aipi. I didn't make any changes except, I brushed the buns with egg wash instead of milk before baking, also didn't have sesame seeds handy, so decorated a couple buns with sunflower seeds. Here goes the recipe,

Ingredients:

2 1/2 cups Whole Wheat flour

1/2 cup All purpose flour (Maida)

1 1/2 cups warm Milk

1tbsp Rapid Rise Yeast

1 1/2tsp Sugar

1tsp Salt

2tbsp Oil

For Stuffing:

1/2cup Cauliflower 

1/2cup Petite Peas (frozen and thawed)

1 Carrot (grated)

2 Red Potatoes (boiled)

1/2 Green Bell Pepper (diced small)

1/2tsp Panch phoran

1tsp Coriander powder

1/2tsp Red Chilli powder

1/8tsp Turmeric powder

1/2tsp Chaat masala powder

1/4tsp Cumin powder

1/4tsp Garam masala powder

1 pinch Asafoetida

1tbsp Cilantro (chopped)

1tbsp Oil

Salt

How to:

• In a bowl, dissolve yeast and sugar in warm milk and let sit for 10 mins, until frothy.

• In another big bowl, mix together the flours and salt, then make a well at the center.
• Pour the yeast mixture and knead for 7-8 mins along with 1tbsp oil, resulting a non-sticky, smooth dough. 

• Apply the remaining oil over the dough, wrap the bowl and let rest for 1 1/2hrs in a warm place.

• Now, heat oil in a skillet, add the panch phoran , asafoetida and ginger.

Then add the cauliflower and carrot and saute for 3-4 mins. Followed by peas and bell pepper along with coriander powder, turmeric powder and salt. Cook for another 3-4 mins or until tender.

• Add the potatoes followed by chilli powder, cumin powder, chaat masala powder and garam masala powder, and cook with lid closed in a medium flame for a couple of mins.

• Add the chopped cilantro, switch off and let'em cool.
• Once the dough has risen, punch down to remove the air and knead for a min.

• Then transfer the dough to a flat surface and divide'em into equal lemon-size balls.
• Roll the dough flat and place the filling and bring the edges together, forming a smooth ball.

• Repeat the stuffing for the remaining dough and arrange it on a baking sheet, then, cover it with a kitchen towel and let rest for another 45 mins.

• Preheat oven at 400 degrees.
• Brush the top with beaten egg or milk and bake for 15-18 mins. 

• Remove from oven and let cool on a cooling rack and brush with butter.

Serve warm buns.

Also, i wanted to show my food-saver handheld vacuum system, that i recently bought online via slick-deals for $4.50 w/shipping. I am very happy with the product, it comes with  5 small and 5 big zipper bags, 2 deli containers and it keeps my cheese and breads fresh. 

The best part is, the bags can be washed and reused when fruits or any dry foods are stored previously. You can also buy reusable zipper bags sold separately which are dishwasher-safe and can be microwaved or boiled. Isn't that cool? Love the cute handheld system and so i thought of sharing my experience with you all.**I am not being paid in any way for the review of the product**