I often mess around and forget to write down the recipe. This week I made fiber-rich buns for my sons, which were very much appreciated by my oldest. So today I baked them again, but couldn't resist adding banana, raisins and dried fruit. And so it became Banana Muesli buns. The recipe for the fiber-rich breadrolls will therefore have to wait a while. 😉
Ingredients:
400 ml of lukewarm water
1 tablespoon of cane sugar
14 grams of dried yeast
45 grams of melted (cream) butter
200 grams of Twello's Brown Bread Mix from LePoole
300 gram Oat bread mix from LePoole
2 ripe bananas
20 grams of psyllium fiber Peaks
6 grams of inulin powder
20 grams of broken linseed
30 grams of rolled oats
75 grams raisins
50 grams of cut dried fruit
6 grams of bread salt
1 teaspoon of tartaric baking acid
1 teaspoon of balsamic vinegar
2 tablespoons of powdered milk
1 tablespoon of cinnamon
1 tablespoon of honey
sesame seeds for decoration
Preparation:
1. Preheat your oven to 50 degrees (I always let the bread rise in the oven).
2. Dissolve the cane sugar in the lukewarm water. Add the yeast and let stand for 10 minutes for the yeast to activate.
3. Add the melted butter and banana, followed by the sifted bread mix, and the other ingredients. Make sure that the yeast does not come into direct contact with the bread salt.
4. Mix everything together for a few minutes on the lowest setting. (I have a K-Mix, and do not use the bread hook for this, but the K-mix hook. I think they mix better). Then turn it to the highest setting and let it mix well for another minute or two.
4. Put the dough on your counter or on a sheet of baking paper and knead well. Note, it can stick a bit, then put a little bread mix on your hands.
5. Divide the bread into 10 pieces of about 140 grams (I took out 10 large buns, my boys are growing and big eaters).
6. Make round balls and roll them through the sesame seeds, so that they are well covered all over. If you do show cracks or if it is very sticky, wet your hands and form balls with them. This way you add some extra moisture to your bread and that benefits your bread rolls.
6. Place the rolls on a lined baking tray and place in the preheated oven. Let them rise for about an hour.
7. When they have risen enough, increase the temperature of the oven to about 230 degrees. Because the buns often collapse when I take them out of the warm oven to heat them up further before baking, I just leave them in the oven. In this way they rise a little further and remain more stable.
Place a bowl of warm water in the oven to create steam in the oven.
8. Once the oven is up to temperature, bake the buns for another 35 -45 minutes.
9. Remove the buns from the oven and let them cool down for a while before eating them.
10. They are delicious with cheese or just some butter.

