Hot cross buns ( whole wheat - wheat bran - amaranth flour )

      Been wanting to bake these buns, and I have little tutti frutti also handy at home.  I am not OK with using white flour and hence gave a twist to the tale. Though it look longer for the dough to proof up, the buns was good enough. I had lost all hopes when I saw dough taking so long to rise, but why not when I experimented it a way too much :) !! but the wait was all worth it !!

Without much delay will share the twisted recipe of mine and it is here.....

 Ingredients :

1 cup whole wheat flour

1/2 cup wheat bran

1/2 cup rajgira flour ( amaranth flour)

1 1/4 cup all purpose flour ( maida)

15 gms dry instant yeast

3 tbspns sugar

1 1/4 cup - 1 1/2 cup lukewarm milk

2 tbspns butter

1/2 cup tutti frutti

Glaze 

2 tbspn sugar

Method

Sift the flour and salt into a large bowl. In a small bowl dissolve the yeast and sugar in lukewarm water and set aside to form a froth, preferably for 15 minutes. Add the yeast mixture to the flour and mix. Add the luke warm milk, a little at a time, till all of it is incorporated into the dough. Add the butter and knead till soft and smooth. Cover with a damp cloth and set aside till it doubles in size ( took over night for me ).

Preheat the oven to 240 degrees Celsius and grease a baking tray.

Knock back the dough and add the tutti frutti. Shae into round buns, marking a cross on the to with knife. Place on a baking tray and set aside to rise for another 15 minutes. Bake for ten minutes  till well risen and golden brown. Remove from the oven.

TO make the glaze, mix sugar with water and heat gently till sugar dossolves and brush the bums with the glaze immediately on taking them out of the oven.

Original source : Sanjeev kapoor's cakes and bakes

Whole wheat bran bun

Whole wheat bran bread


Wheat bran - 1/2 cup
Whole wheat /Multi grain flour- 2 cups
Salt - 1/2 tspn
Active dry yeast- 1 tbspn
Sugar - 1 tbspn
Luke warm milk - 1 1/2 cups
Olive oil - 2 tbspn
Sesame seeds -  tspn


Method
Combine the yeast with sugar and two tablespoons lukewarm water in a bowl and set aside for about 15 mins or until the mixture turns frothy. Stir in the warm milk. Place the bran , flour and salt in a mixing bowl. Add the yeast mixture, a little at a time, and mix to form a dough.
Turn the dough out onto a floured surface( here I used all purpose flour) and knead for about 10 - 15 minutes or until the dough is smooth and shiny . Here since we have used whole wheat flour the dough may lack the property of a bread dough slightly but its fine. Place the dough in a deep big bowl smeared with little olive oil and turn around the dough so that the oil gets smeared all over the dough. Cover the bowl with a damp cloth  and leave in a warm place for about 2 hours , I left it overnight :). until the dough doubles it size. 
Knock back the dough, add the oil and knead again. Divide the dough into four portions, and form into a bun shape and place in a baking tray , cover and leave it to rise until it double the size.
Preheat the oven to 220 degrees Celsius. Brush the buns with a little water and sprinkle sesame seeds over them. I placed the tray in the top rack of my oven and baked for about 25 minutes until well risen and top turns brown. The bottom of the bread should sound hollow when tapped.  Remove from oven and transfer to a wire rack to cool. Cut when completely cooled


The extra time has to be invested in kneading the dough and for proving since we dint use all purpose flour. Dont expect this bread to be very airy and with huge holes as you see in white bread.
But I ensure that this bread do taste good and you will def feel good eating it too !!
Happy baking!!!


Recipe source : Sanjeev Kapoors bakes and cakes with the changes in the few ingredients used .