- 1 1/2 tsp Organic Dry Yeast
- 300 g Very Fine Ground Organic 100% W/meal Pastry Flour
- 300 g Untreated Organic White Flour - No.4
- 2 tsp Demerara Sugar
- 1 1/2 tsp Sea Salt
- 2 tbsp Olive oil
- 370 ml Water
- Poppy seeds
- Egg for glazing
Add all the ingredients into the bread pan in the order above and set your bread maker for whole wheat dough programme.
Divide the dough with a dough scraper for equal pieces of about 120 g (8 buns).
So how to start plaiting your bun: divide each piece into three and start rolling each one in 10 cm/4 inches long strips.
Plait the buns and arrange them on baking paper,. Brush the tops with beaten egg to glaze and sprinkle every one with poppy seeds as you like it. I think the more the better anyway.
Cover your buns with cling film to avoid drying and let them rest and prove in a warm place as they increase their volume twice (30-40 min.)
Bake in the oven gas mark 7/220°C for 10-15 min or until golden brown.
Transfer the buns to a wire rack and leave to cool. Serve as fresh as possible. If you do not eat them immediately I always put the rest into the freezer.
So, enjoy my plaited buns with a wonderful fluffy texture, very special smell and a crunchy bite of poppy seeds. You can eat them as they are or cut in half and put butter and jam on the top or simly use them as a sandwich with tuna or ham.