Buckwheat Buns are soft, flavorful made with a mix of whole wheat and buckwheat flour. The addition of roasted pumpkin seeds adds a nutty crunch, making these buns a wholesome and delicious option. They are perfect for serving with soups, salads, or as a snack. Their slightly dense texture and unique flavor make them a great alternative to regular bread, and they are easy to make with simple ingredients.
Ingredients:
- 750 g whole wheat flour
- 500 ml soy milk
- 300 ml lukewarm water
- 14 g dry yeast
- 3 teaspoons salt
- 100 g roasted pumpkin seeds (peeled)
Preparation:
Mix the flours with the yeast, then add the salt (stir well). Next, add the roasted, peeled, and crushed pumpkin seeds, soy milk, water, and knead into a smooth dough. Shape it into a ball, brush with lukewarm water, cover with a clean kitchen towel, and let it rise at room temperature. Roll the dough to a thickness of 1–1.5 cm and cut out the biscuits using a glass or a mold. Arrange them on a baking sheet lined with parchment paper, brush with lukewarm water, and bake.
Bake at 220°C (428°F) for 15 minutes, then reduce the temperature to 200°C (392°F) and continue baking for another minute. Lower the temperature to 180°C (356°F) and bake for 5-8 more minutes, depending on the oven. Once baked, sprinkle the biscuits with cold water, wrap them in a clean kitchen towel, and leave to cool.
Note: When mixing the flour, first combine 650 g of whole wheat flour with the buckwheat flour, add the other ingredients, and then knead the dough with the remaining whole wheat flour. The dough is sticky during kneading, so use the specified amount (no more), and add extra whole wheat flour for the kneading board and your hands. In addition to cutting out the biscuits with a mold, you can shape the dough into a roll, cut it into smaller pieces, and form each piece into a biscuit. Make a cross on each biscuit using the tip of a knife.
