The smell of fresh bread baking in the oven is one of the best smells in the kitchen.
Earlier this week I grilled tilapia burgers and wanted a great whole wheat bun as a fresh tasty vessel for the burger. Making bread for me is very enjoyable and I realized that this is my first bread baking post, but it wont be my last.
Baking with whole wheat flour is very different than baking with bread or all-purpose flour. The whole wheat flour makes for very sticky dough, so you do end up dusting your hands and the surface a lot to prevent the dough from sticking. Once the dough has risen for the first time, it’s no longer as sticky and you will find with your second round of kneading, you wont need as much flour.
Tip: Use a kitchen scale to weigh the dough so your buns are all the same size. I was surprised that the buns looked the same, but actually weighed quite differently. When you are portioning the dough, cut the dough ball in half and then in those pieces in half to yield 8 buns.
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