FRESH SEEDED BUNS FOR BREAKFAST

Method

• Preheat oven 40C
• Bread: Mix all dry (EXCEPT yeast) ingredients together in a bowl.
• In a jug, mix the yeast and honey with the lukewarm water and stir until dissolved. Make sure the yeast starts to bubble, if it doesn’t you’ll need to throw it away and start again 😍
• Using a food stand mixer add yeast mixture, eggs and butter.
• Add all dry ingredients and mix initially with the ‘flat beater’ attachment on slow until all ingredients are combined.
• Replace with the kneading hook attachment.
• On a medium setting, knead the dough for approximately 7-8 minutes.
• Stop in between to see if the dough is sticking to the bottom of the bowl.
• Continue kneading until well combined.
• Roll the dough with your hands into a large long sausage shape.
• actually use a pair of long scissors for the next bit…
• Cut the sausage shaped dough in half lengthways, then into 10 small pieces.
• Roll 7 into balls and 3 into oblong shapes.
• Put the seeds in small dishes and dip the 7 buns in the different seeds.
• On a large lined baking sheet – left side, place one bun and 6 buns around it, leaving a ca. 2cm gap between each bun.
• Sieve oat fibre onto the three oval buns, and make three slanted cuts on top of each. Place these on the right side of the baking tray.
• Put baking tray in the oven and cover lightly with a large piece of grease proof paper.
• Leave to rise for approximately 1 hour or until well risen.
• Leave the buns covered with the greaseproof paper and turn the oven temperature up to 170 C
• Bake for approximately 20-30 minutes or until they are golden brown.