Friday, November 6, 2009

No-Knead, Whole Wheat Egg Buns

Since discovering that bread dough doesn't need kneading to produce wonderful bread, I've been working with some of my own Yes-Knead breads turning them into No-Knead breads. This whole wheat with the addition of eggs consistently makes it into the lunch bags here now. I've been dividing the total amount of dough in every batch, into three even amounts and then each amount divided further into 8 individual buns needed for lunches. At Thanksgiving, each of the three amounts were subdivided into 12 rather than 8, providing a daintier dinner roll. If in a hurry or short on freezer space, I just make one pan of rolls and put the remainder of raw dough back into the fridge to use the next day. When left another two days, the dough develops a distinct sourdough tang. The eggs can easily be left out. If omitting the eggs just use 3 full cups of water in the recipe.

No-Knead Whole Wheat Egg Buns
  • 4 1/2 cups all-purpose flour, 1st amount
  • 2 cups whole wheat flour
  • 1 heaped Tbsp. salt
  • 1 Tbsp. yeast
  • 1/2 cup white or brown sugar
  • 2 large eggs
  • warm water to equal 3 cups when added to the 2 eggs
  • a handful of all-purpose flour, 2nd amount
  • all-purpose flour for dipping the buns, 3rd amount
  • cornmeal for the pans
  • lard for the pans
Beat the eggs until thoroughly mixed. Add enough water to the eggs to equal 3 cups of liquid. Pour this into a large container, preferably one with a lid. Whisk in the salt, sugar and yeast. Next measure in the flour and stir well. Let this stand covered until doubled or place in the fridge to use the next day.
When risen, the dough looks quite different from that of dough which has been kneaded. It is rippled and quite sticky to touch. To manage this excess stickiness, spread a handful of all-purpose flour around the top. Gently work around the perimeter with the flour to loosen the dough from the container.
The dough will begin to deflate.Tip the container upside down onto the work surface and let the dough slide out. Scrape off any remaining bits from the inside and add it to the dough.
Here is the dough. It has a spongy like appearance.
Gently gather the dough around the edges and fold that moist spongy part into itself.
Seal by gently pinching inward to itself, side to side and the ends. Turn it over. This is what we get.
Cut the dough into three equal size balls. Each of these weighed about 1 1/2 lbs. each.
Divide each ball into 8 smaller balls for lunch buns. Or 12 smaller balls for dinner rolls. Remember to keep that moist part away from your hands and toward the ball center. These will be a little more difficult to handle because of the high moisture content. Just dab them into the extra flour on the work surface.
Dip each formed ball into flour.
Set the rolls aside on pans coated with some lard and sprinkled with cornmeal. Let them rise in a warm place until doubled. Bake in preheated oven - 400 F x 15 minutes. Turn the pans half way through the bake time.
Correction: A reader wrote saying they got hockey pucks :/ when they made this bread. Thank you to another reader, Leila, who discovered that I neglected to include yeast in this ingredient list. It has been corrected. My apologies for this. The reader who had problems, however, did include yeast which should have been sufficient.

I've been letting the dough rise the first time until far more than doubled and no longer refrigerate the dough which changes the texture and baking consistency. Bake up all the dough at one time.


Gill - That British Woman said...

those look so good, and pretty easy to make......


Caroline said...

Hi Decadent Housewife link to you on my blog today. Mmmm it's a pity you couldn't have sent me some of those buns with the postcard LOL!! They look so good!!

Anonymous said...

Hi, Decadent,
The buns look fabulous! My husband is the baker around here, and does a wonderful job, but has never had any luck with whole flour. So we are anxious to try them. Thank you for including all the photos and instructions too.
We look forward to some happy eating! :0)
The Canadian Chickadee
(Born & raised in Alberta, but now live in Seattle, the land of moss and mildew!)

Leila said...

Those look so very much yeast do you put in? I find I use quite a small amount. The long rise really develops the flavor, and you avoid that yeasty taste.

Your pictures are great.

Decadent Housewife said...

One tablespoon of yeast. I agree with you, less yeast is better and does improve flavour. I use only 1 tablespoon making up to ten loaves, with my regular bread. I'll have to use half next time.

Welcome. Alberta. Such a gorgeous province. We have two here "pawing sand" to go and live there.

Caroline and Gill, Thanks too for stopping in.

I hope you all try this no-knead method - so simple.

thatmom said...

Oh my goodness, these look amazing.

They are certainly going on my Thanksgiving menu in a couple weeks!

Scriptor Senex said...

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Joy from the South said...

I found your blog a couple of days ago (from Like Mother, Like Daughter). I made these rolls yesterday and they were so EASY and the family loved them! And best of all, no milk!


Decadent Housewife said...

Hi Joy from the South,

Thanks for stopping in. I'm so glad the rolls turned out for you. Aren't they EASY though?

Will have to get some more breads up with this no-knead method.