Flaxseed Buns

Flaxseed buns are airy sponge-starter enriched buns in which the flaxseeds are first steeped in boiling water so they lend the dough extra softness. Shaped into 100 g pieces, they bake for 20-25 minutes at 200°C. It's a versatile recipe: this same dough also makes a whole loaf of bread. Great for school and work lunches - enjoy!

Flaxseed Buns

Airy yeast buns with steeped flaxseeds - a versatile dough that also works for a whole loaf of bread.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Rising time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings: 6 buns

Ingredients Method Notes

Ingredients

  

• 230 ml water 200 ml warm for the dough, 30 ml boiling for the flaxseed
• 1 tsp sugar
• 1 tsp salt
• 1 tsp dry yeast
• 35 ml vegetable oil
• 350-400 g flour plus 2 tbsp for the starter
• 1 tbsp flaxseeds

Method

 

1. Pour 30 ml of boiling water over the flaxseeds and set aside.
2. In the mixing bowl, dissolve the dry yeast in 200 ml of warm water, add the salt, sugar and 2 tbsp of flour, mix and leave for 15 minutes for the starter to rise.
3. Add the vegetable oil and the flaxseeds to the active starter, sift in 300 g of flour and knead the dough by hand, adding more flour gradually if needed.
   
4. Shape the dough into a ball and leave in a warm place for 40 minutes.
5. Punch down the risen dough, divide into 100 g pieces, shape into balls and place on a baking sheet. Leave for 15-20 minutes.
   
6. Brush the buns with oil or beaten egg and bake in an oven preheated to 200°C for 20-25 minutes.
7. Let the finished buns cool. Enjoy!
   

Notes

The dough is versatile - it also works for baking a whole loaf of bread.

Tips

• You can bake this same dough into a whole loaf of bread too.
• Brush the buns with oil or beaten egg - egg gives a glossier crust.
• Add the flour gradually: the dough should stay soft.