After trying spinach in all purpose flour buns, I thought of doing wheat flour buns too.
Generally, people don’t like the taste of whole wheat bread or buns. Maybe because right from our childhood we know bread as ‘white sandwich bread’, so our taste buds are more settled with maida bread. But slowly everyone is becoming more health conscious now. So people are demanding whole wheat bread in shops, and some people like me and many more have started baking their own breads. But today we will be baking whole wheat buns with Spinach puree, onions and some spices………
Ingredients and procedure are almost the same as I had already posted for Maida Spinach Buns. Here instead of maida we are using wheat flour and water quantity will be slightly more because wheat absorbs more liquid…….
Wheat flour 1+1/2cup
Sugar 1/2 tbsp
Instant active yeast 1/4+1/8 tsp
Spinach puree 1/3cup
Hing powder one pinch
Finely chopped onion 1/8 cup
Cumin seeds 1 tsp
Green chillies 2
Water/ Milk(can be 50-50) 1/4cup+1 tbsp (Lukewarm)
Wash spinach leaves thoroughly under running water and boil them without adding water. Grind the boiled leaves and keep this puree separate.
Take a big vessel (so that you can knead the dough easily) and add wheat flour, salt, sugar, cumin seeds, chopped onions, hing and yeast in it. Mix everything.Now add spinach puree and 1 tsp oil into this mixture.
Slowly keep on adding lukewarm water and start kneading. Don’t add water in one go. Dough should be loose than chapati dough.
Your palms will be very sticky, so use remaining 1tsp oil in intervals to grease your palms during kneading. Keep on kneading for 10 minutes. Slowly dough will become smooth.
Apply some oil in a glass bowl, keep the dough in it and apply some oil on the dough also. Cover the bowl with cling film.
If weather is cold then keep the dough in the oven (switched off) or if it is hot, leave the bowl on the kitchen counter and cover it with a kitchen towel. It will take 45 minutes to 1 hour to proof the dough.
Sometimes it can be difficult to figure out if the dough has proofed well or not, or the dough has doubled in volume or not. Generally, first proofing takes one hour, but if your kitchen is very cold then it might take more time. So, after cling wrapping the dough bowl, you can put a mark on the bowl with a marker so that when dough rises and becomes double in volume you will have a clear idea.
Lightly grease your baking tray with oil. Spread some flour on the working area and after first proofing, take out the dough and lightly punch it.
Shape the dough in the form of a log, and divide it equally.
Roll the balls neatly and keep them in ready baking tray/tin and oil them lightly to avoid drying and again cover them for second proofing.
Second proofing gets over within 20 minutes to half an hour.
(Remember, don’t let the buns rise till they are doubled, otherwise buns wouldn’t rise during baking. When buns are half risen, it is time to bake them and they will rise beautifully inside the oven during baking. And trust me, it’s a wonderful experience to watch them rising!)
Just 10 minutes before second proofing is getting over, preheat oven at 200 degrees C. Give milk wash to buns, and bake them at 185 degrees C for 20 minutes or till they are done.
Apply butter on hot buns and after 5 minutes transfer them on a cooling rack or enjoy warm with tomato sauce.