The weather in WA is starting to get close to a summer like pattern. Clouds in the morning, sun breaks, and mid to upper 60's. It's very exciting. Time for burgers, macaroni salad, and fruit!
I've been making bread for the past few years, but during the past couple months I've been exclusively eating my homemade bread. I need to give kuddos to Penniless Parenting Blog, which is where I got the original recipe and have modified it according to my taste and am now making buns out of it! If you haven't been to Penniless Parenting blog yet, you should totally check it out. There is way to much useful information on there.
Anyway, what I love about this recipe is that it's healthier than white because it contains a good amount of wheat and it's flexible enough to use for sandwiches. I've experimented using a 10 grain cereal flour that I ground into flour with my vita-mix, spelt flour, and wheat. So far the best mix is using wheat or spelt flour. Here's the recipe:
1 tablespoon butter
1/4 cup honey
1 cup whole wheat flour
1 tablespoon vinegar
The nice part about this stage is that it can rise longer without ruining the bread. You can also let it slowly rise in the fridge overnight or all day. Just make sure to let it get to room temp. (30 min. or so) before going onto the 2nd rise.
5. Take dough out of bowl and lay the plastic wrap aside for later use. Seperate into 6 pieces. Shape each piece into a circle by kneading it and pinching the edges on the bottom.
6. Place each ball on a grease cookie sheet. Flatten the balls slightly and cover with the saved plastic wrap. Let rise slightly (15-30 min.).
7. Brush melted butter on each bun and cover with sesame seeds, onions, or desired topping. Cook 20-30 min. in a 350 degree oven. The texture will be soft so the best way to know if it's done is to place a meat thermomiter in the bread and it's finished if it reads 200 degrees.