Serious Bread Baking.

Yes, I was serious when it came to wholegrain baking. I want my breads to be filled with wholesome goodness and my desserts to be remained as the most sinful treats. As Angie had posted the 100% wholewheat buns which looked very soft and fluffy, I was sure that I wanted to give it a try. My failure was expected. It wasn't as bad as the last time but I did not get a soft texture from the wholewheat bread.

Wholewheat breads left a very bad impression as they were dense and hard to eat. Somehow I still believe that it was possible to make them soft. I turned to my god sister with the recipe and ingredients and asked her to teach me how to do it. She had never made whole wheat breads before as she claims that the bread would texture like tree barks, and she warned me a million times about it. I insisted to get the bread done.

My god sister has inspired me with her experience. She did not need a measurement. She poured the flour into the bowl, grabbed some milk and water and knead till she felt like it was ready. I was amazed by her magic. She let it proof till it was doubled, and she needn't to get in track of time. Right then, I told her I wanted cinnamon buns, and she prepared me with the ingredients. I knead my bread without knowing how long more nor what was going to happen next.

She popped it in the oven, and at that time I couldn't help but ask,
"How long is that going to stay in that oven? and at what temperature?"
She answered that,
"Oh, when it's done. The oven is not functioning properly so there's no temperature settings and I'll check on it till it's done."
At this point, I knew I didn't have to ask any further.

Fortunately, I grabbed the measurements for my own reference. I guess it will take lots of practice to be like her but I would try to sense a little more rather than using numbers to estimate. She's so professional, and she was shocked too when it didn't turn out like tree barks!
She agreed that it tasted good. Everyone did!
It was her first time making these and it was a great success.

100% Wholewheat Buns Recipe
(makes approximately 16 buns)

500g wholemeal flour/wholewheat flour
1 (11g) packet of instant yeast
50g brown sugar
400g of luke warm milk

Method:
Mix all the dry ingredients together. Gradually add in milk and knead for approximately 15minutes until the dough comes together and elastic in texture. It would be slightly sticky and not as smooth as normal bread. Leave it to proof, covered with a damp towel for 30minutes, it should be double in size. Punch down the dough and give it a light knead. Shape it into buns or any filling as preferred. For cinnamon buns, please refer below. Let the dough rest on a greased baking tray for about 20minutes.
Preheat oven to 200C. It is better if possible to leave a tray of hot water in the oven. Bake your buns in the oven for about 22-30minutes (depending on size) or until slightly browned.

For the cinnamon filling, for half the dough:

1/4 cup (55g) butter
1tsp cinnamon powder
1/2 cup (120g) brown sugar
1 cup (150g) raisins

1 egg, for egg wash

Method:
After the dough is proved, roll it out with a rolling pin. Brush the surface with butter. Sprinkle cinnamon, sugar and raisins. Roll it up and cut it into pieces. Let it rest on a greased tray for 30mins. Brush the top of the buns with egg wash before baking in the oven.

It was unbelievably soft and fluffy!

it's time to tear off the bad impression on whole grains and start making them. They're full of wholesome goodness!