Caraway Multigrain Buns

Caraway Multigrain Buns

SaskFlax.com ©2014

Sprinkle whole flaxseed, caraway and sesame seeds on buns.

Ingredients:

• 2 Tbsp (30 mL) active dry yeast or 2 -8 g package
• 3 cups (750 mL) warm water, 100 to 110º F (40 to 45º C)
• 1/3 cup (75 mL) canola oil
• 2 Tbsp (30 mL) fancy molasse
• 2 tsp (10 mL) caraway seed
• 1 1/2 tsp (7 mL) salt
• 1/2 tsp (2 mL) white vinegar
• 1 large egg, beaten
• 1 cup (250 mL) whole wheat flour
• 1 cup (250 mL) oat bran
• 1 cup (250 mL) rye flour
• 1 cup (250 mL) ground flaxseed
• 1/4 cup (60 mL) whole flaxseed
• 1/4 cup (60 mL) sesame seed
• 1/4 cup (60 mL) raw sunflower seed
• 3 1/2 - 4 cups (875 mL – 1 L) unbleached all-purpose flour
• 1 egg white
• 1 Tbsp (15 mL) water
• 2 Tbsp (30 mL) whole flaxseed
• 1 Tbsp (15 mL) caraway seed
• 1 Tbsp (15 mL) sesame seed

Instructions:

1. In a large bowl, dissolve yeast in warm water. Add oil, molasses, caraway seed, salt, vinegar and egg.  Stir.
2. Add whole wheat flour, oat bran, rye flour, ground flaxseed, whole flaxseed, sesame and sunflower seeds.  Beat until smooth. Add enough all-purpose flour to form a soft dough.  Turn onto floured surface and knead until smooth and elastic, 6 to 8 minutes.
3. Place in oiled bowl, turning once to oil top.  Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down. Shape into 24 round balls, flatten each into 3 inch (7.5 cm) circle. Place on greased baking sheet 2 inches (5 cm) apart.
4. Beat egg white with water until frothy.  Brush over buns.  Sprinkle whole flaxseed, caraway and sesame seeds on buns.
5. Cover with oiled plastic wrap.  Let rise until double in bulk, about 50 minutes.
6. Preheat oven to 375ºF (190ºC) oven.  Bake until golden brown 22 to 24 minutes.

Yield:  24 buns.

Serving Size:  1 large bun. Each serving contains 2 tsp (10 mL) of flax.