Whole wheat (atta) Buns

Whole Wheat  (Atta ) Buns    गेहूं के आटे  के बन 

The whole wheat buns (wwb) have more nutrients, flavours protein contents. Good for digestion. It is made of whole wheat carnel (i.e. germ, endosperm and bran) While All-purpose flour has endosperm but germ & bran are removed during making process, not only that but it's bleached as well. wwb is more filling. keeps hunger pangs at bay for longer time. They are good for digestion process as fibre contents are more. They are more dense and helps in making many snacks easily. A few examples are given below.

Ingredients

1. 3 1/2 cup whole wheat flour (Atta)
2. 1 1/2 Tea spn. active dry yeast
3. 1 table. spn. sugar
4. Tea spn. salt
5. 2 Table spn. oil
6. 3 Table spn. curd, or 1 1/2 Table spn. white vinegar, or 1 Table spn. lemon juice
7. 1 cup luke warm water (may need little more)
8. 2 Table spn. milk for brushing
9. 1 Table spn. mixed seeds: Kalonji (Onion seed), Musk melon and white sesame, You may select seeds as per your liking or availability.

  Method:
    In a big glass bowl mix all the ingredients barring milk and  1/4 cup flour.  ( may be required while kneading and dusting ) Mix well. Add water little by little and knead the dough. Knead for about 10 minutes, until soft dough is formed. It will start leaving sides of the bowl.
Take a big wok (kadhai) or any other pan, put in about 2-3 cups warm water and soak a kitchen towel in it. Water should be more than lukewarm hot.
Lightely smear water on dough. Place the dough bowl on the wok (This process helps in fast proofing, and gives better result). Keep it in some warm place or some corner.
Leave it for proofing for about an hour or until the dough doubled up. ( This time may vary according to kitchen temperature. You would be able to see porous dough from glass bowl. (see fig below).
Take the boul out from wok and punch the dough. Knead again for 3-4 minutes. Now to shape buns. Take about 3/4 cup dough on your palm. Press it. Pull little dough on side stretch and wrap over the ball. Repeat this act 6-7 times. Make round  shape, oval or shape of your choice bun. Flatten a bit. Brush top with milk. Sprinkle seeds on top of each bun. Greese a big tray (Thali) dust with flour and arrange buns on it leaving space 1 1/2 inch in between two buns. (You may see in the picture the distance in between two pieces and after they are puffy.) Now leave them for second proofing before baking takes place. This will take again about 40 minutes or till buns are nicely puffed up.
Pre-heat ovan 220 degree celsius. Place tray in ovan for baking. Buns will be ready in about 35-40 minutes. or till you see golden brown top and if you try to remove a bun a hollow ness will be felt.
Whole wheat buns take longer time as compared to all pirpose flour buns.
Remove them from ovan. Brush buns with melted butter. this would give a good colour and texture
Cool them on rack or on any such item. For storing wrap buns in cling films.
You may use them as it is or make various snacks, Burgers. I am giving a few examples.

Example of Some items:

  

May make bread with the same dough. A few steps will be written for making Bread.

Some suggested toppings for open sandwiches with whole wheat bread:                              

       - Cottage cheese (Paneer masala) mix

       - Hung curd mix

       - Boiled potato, spring onion, spices and herbs mix.

       - Mix vegs with sandwich spread

       - layer of onion ring topped with, butter, grated processed cheese, chilli flakes and herbs