Mix 1 1/2 cups (375 ml) heavy flour/white bread flour with 1 1/2 cups (375 ml) whole-wheat flour/Nutty Wheat/Brown Bread Flour.
Add a packet of Instant yeast, 2 teaspoons (10 ml) of salt and half a cup of Sesame seeds. Mix the dry ingredients well. (If you have active dry yeast, and no instant yeast, add it to the water and let it sit for 15 minutes).
Mix 1 1/4 cups (310 ml) tepid water with 1/4 cup (60 ml) cooking oil. (If using active dry yeast, add the oil after the 15 minutes wait period).
Mix the rough dough with a knife.
Work the dough into a ball with your hands. If it does not come together, it needs more liquids. Add water 1 tablespoonful at a time to prevent getting the dough too wet.
Once the dough comes together in a ball, sprinkle some four on a work surface and knead the dough for 5-10 minutes.
Cover and leave it in a warm dry place until it has doubled in size.
Once it has risen, sprinkle your work surface with flour and knock the dough down by kneading it another 5 minutes. I use Polenta on my work surface instead of flour, to give the bread an extra bit of crunch.
Form your dough into a long roll and divide it into small balls.
Spray a round cake tin with non-stick spray and pack the balls of dough into the tin. Cover and leave in a warm dry place to double in size.
Preheat your oven to 220°C. Brush the top with milk.
Sprinkle with a handful of sesame seeds. Bake in the oven for 15 minutes. After 15 minutes, reduce the heat to 190°C and bake for about 30 minutes more.
The bread is done when you hear a hollow sound when you knock on it.
Turn it out on a wire rack and allow to cool to a point where you can touch it with bear hands.
Break the buns free and enjoy with real butter.
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