Sourdough Whole Wheat Buns
These sourdough whole wheat buns are made with a homemade starter and 6 other simple ingredients. The perfect bun, lunch bread or dinner roll.
Ingredients
- ¼ cup + ½ tablespoon active sourdough starter (65 grams)
- ⅔ cup water (lukewarm) (160 grams)
- ¼ cup milk (lukewarm) I used 2% (53 grams)
- 1 tablespoon granulated sugar (14 grams)
- 1¼ cups whole wheat flour (150 grams)
- 1½ cups + 1 tablespoon bread flour (183 grams)
- ¾-1 teaspoon salt
Instructions
- In a large bowl mix together with a fork or danish whisk the starter dough, water, milk and sugar until combined, then add the flours and salt, again mix either by hand or whisk. Cover the bowl and let rest 30 minutes.
- Knead the dough for about 20 seconds by hand in the bowl to form a smooth ball. Cover the bowl with a damp towel and let rise 8-10 hours at room temperature. The dough can be chilled overnight after the 8-10 hours.
- On a parchment paper lined cookie sheet sprinkle with corn meal, semolina flour or rice flour, (If the dough is chilled bring it to room temperature for about 1-2 hours). Form the dough into 5 round balls, place on the cookie sheet, cover with a clean towel and let rise 1-2 hours in a warm draft free area until doubled in bulk.
- Pre-heat oven to 400F (200C).
- Sprinkle the buns with cornmeal, semolina or rice flour and score the buns. Bake for approximately 20-30 minutes. Move immediately to a wire rack to cool. Enjoy!
Nutrition
Calories: 264kcalCarbohydrates: 54gProtein: 9gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 356mgPotassium: 163mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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