Honey Oat Buns
An ever so slightly sweet, rustic style bread buns which are a great way to gourmet up your burgers- and surprisingly easy to make!
PREP TIME: 15 (plus an hour time for proofing) COOK TIME: 30 minutes
MAKES: 6-8 buns
- 150g of potage oats (plus a little extra for topping)
- 150g strong wholemeal flour
- 200g strong white flour
- 300ml luke-warm water
- 2tbsp olive oil
- 3tbsp runny honey
- 2x 7g sachet of yeast
- a few grinds of pepper
- extra flour for dusting
- Before you really get stuck in, make sure you’ve got somewhere nice and warm to prove your bread dough (i usually just put the oven on at its lowest setting for 10 minutes and keep the door closed), if your bread doesn’t prove properly, it’ll be dense and won’t get a nice rise. Also clear and clean and dry a large space on your work surface, you’ll need plenty of room for kneading the dough.
- Mix together your luke-warm water, yeast, honey and oil. Set aside and let the yeast begin to activate for a few minutes while you do the next step.
- Measure out your oats, wholemeal flour and white flour into a large mixing bowl. Add a few grinds of pepper and stir together with a fork.
- Make a well in the centre of these dry ingredients and pour all of the liquid into the centre.
- Slowly swirl the dry mix into the water. It might look a little lumpy at first, but if you keep swirling the flour in slowly, it will all eventually incorporate to make a dough.
- Once all the dry mix is fully incorporated, flour your clean surface and place the dough onto the flour. This is where you can let out some aggression- its time to kneed the hell out of this bread!
- Knead the bread on the floured surface (adding more flour if it starts sticking to the surface) until it springs back a little when you press your finger into it. This might take unto 10 minutes, but when you have some nice springy dough, that isn’t sticky, you know its ready.
- Slice the dough into 6-8 equal sized pieces, rolling it round on the flour with the palm of your hand, until it becomes ball shaped. Flatten the ball slightly with the palm of your hand, and place on a baking paper lined baking tray.
- Repeat this step until all of your dough is shaped and placed on the tray. Arrange the dough balls so they are 1cm apart, brush the top with a little water and sprinkle with oats.
- Cover the dough balls with a slightly damp, clean cloth and leave in a warm place to proof for about an hour. they should become about twice as large during this time.
- Once the dough has proofed, pop the oven upto 170°C/325°F/gas mark 3 and bake for 30 minutes.
- Once the bread has turned a golden brown colour onto, feels springy and sounds slightly hollow when tapped, its ready!
- Place your buns on a wire rack to cool, or eat it hot with yummy baked cheese!