Baking Breakfast Buns Using A Sourdough Starter

Today's buns are packed with all the goodies we normally find on the breakfast table. This is a slightly heavier bun that is packed with nutrients and roughage. The incorporation of oats is also beneficial to diabetics. You will love the flavours and crunch that these buns pack. As normal, I use a sourdough starter to make the buns rise, but discuss the use of alternative raising agents in the text.

Add your dry ingredients to a large mixing bowl: 3 cups (750 ml) white bread flour, 2 cups (500 ml) oats, 1 1/2 cups (375 ml) popped rice/rice crispies cereal, and 1 cup (250 ml) sunflower seeds.

Add 1 teaspoon (5 ml) salt and 1 tablespoon (12,5 ml) sugar.

Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.

Add the wet ingredients to the dry ingredients: 1 cup (250 ml) lukewarm milk, 1 egg and 2 cups (500 ml) sourdough starter.
Option 2: If using Active Dry Yeast, increase the milk by 1/2 cup (125 ml), add the sugar and a packet of Active Dry Yeast. Allow time to froth up.

Bring the dough together.

Knead for roughly 10 minutes on a lightly floured surface.

Prepare 2 baking sheets with non-stick spray and coat with flour.

Roll the dough into a long worm.

Divide the worm into 12 equal pieces.

Roll each piece into a rough dough ball and flatten slightly.

Score the top with a knife in the form of a cross.

Spread out on the prepared baking sheets.

Cover with plastic and allow to rise in a warm dry place.

Once risen, brush the tops with egg whites.

Bake in a preheated oven for about 15-20 minutes at 200 °C.  Allow to cool on wire rack.

These buns are great for the lunch box.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
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