Monday 9 June 2014

Crusty Oats & whole wheat herbed Buns (Eggless)

Hello everyone, today I have got one of my trial recipe which came out perfect in one go and very much appreciated by my husband too. These days in CAL (Chef at Large) we all have a yeast mania, and our groupmates are playing with it and preparing various kinds of yummilicious breads. So just thought to do an experiment and viola!!!! it knocked quite well. 

These are the crusty buns which I made up with oats flour, combining it with whole wheat and plain flour (for gluten). They have a hard crust outside and soft inside. Also I added some herbs which took them to a next level. 

I served them with Tomato,carrot & coriander soup and couscous salad, believe me it was an out of world kind of lunch. They are so delicious that will be very often now made at our place. So lets look into the ingredients following the method.

Ingredients :
  • Strong whole wheat flour : 1 + 1/2 cups (Strong means that it should have a high protein content approx 13-15 gms) If not available then use normal chapati flour.
  • Plain flour/All purpose flour/Maida : 1 cup
  • Oats flour : 1 cup (Grind quick/old fashioned oats)
  • Dry active Yeast : 1 tbsp
  • Sugar : 1 tsp
  • Salt : 1 tsp
  • Olive/veg oil : 3 tbsps
  • Garlic powder : 1 + 1/2 tsps (If not available, then use 1 tsp of freshly grated garlic)
  • Italian mixed herbs : 1 tbsp
  • Lukewarm Milk : 1/2 cup + 3 tbsps for milk wash
  • Lukewarm Water : 1/2 cup 
  • Sesame seed : 1 tbsp (optional)
  • Butter : 1 tbsp 
Method :
  • Combine together yeast, Lukewarm water and sugar in a bowl, stir and keep aside for 10-15 minutes or until it starts to froth.

  • In another mixing bowl, mix together oats flour, whole wheat flour, all purpose flour, herbs, garlic powder and salt.
  • Pour in the yeast mixture and try to combine, add little by little warm milk  and make a sticky dough. This is how the dough should look like as in the picture. 
  • Apply a little oil over the palms and take out the entire dough over the working surface. Knead for 7-10 minutes. You can use oil rather than using dry flour if its sticking a lot. After sometime you will see that it has formed up with gluten which results into a soft dough (it will be sticky at this stage well, but that's absolutely fine)
  • Place the dough in a large greased bowl and brush the top with oil, cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume. The best place I find is my oven keeping its light on (for about 1-1 1/2 hours).
  • Once risen punch down the dough and divide this into 8 equal parts and shape them into smooth flat balls. The texture will not be very smooth.
  • Place them onto a lightly greased baking tray lined with aluminum foil. Cover & leave in a warm place until doubled in volume.
  • Once done brush them with milk wash and apply sesame seeds.
  • Preheat oven to 190 ° C  and put a pan/tray filled with boiling water on the lower rack (For steam in the oven). Bake the buns for about 25-30 minutes or until the tops are lightly browned.
  • Take out from the oven and apply butter, keep them onto the cooling rack and they are done.
Tips :
  • Be patient while frothing the yeast and also proofing the dough.
  • Adding herbs & garlic is optional or you can add the flavours of your choice.
  • Don't apply a lot of dry flour while kneading the dough, this may lead to dense buns. 
Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 
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Thanks & Happy Baking


  1. Looks awesome Priyanka :)

  2. I'm glad I'm reading your blog. I hope that another article will be available soon.