If you are looking for a bread to accompany fish or other seafood, this recipe should hit the spot.
The dill we used was picked and dried by Daddy Alsum’s grandma. She does a lot of canning and graciously gave us a few jars of home-preserved herbs as a housewarming present when we bought our first home this past fall/winter.
Also, I love using oat flour because of the springy texture and hearty flavor which it brings to bread.
This one yields about 4 large buns or 6 small buns.
What you will need:
- 1 1/2 cups whole wheat flour
- 1/2 cups oat flour
- 1 tsp dry active yeast
- 1 tsp sugar
- 1/2 tsp coarse salt
- 1 tbsp dill, dried
- 1/2 cup water, lukewarm
- 1/4 cup unsweetened almond milk, lukewarm
- 1 tbsp coconut oil, melted
How you can do it:
- Knead together all ingredients, except the oil.
- Grease the ball of dough with coconut oil and leave covered in a damp-wet towel in a warm spot (read: not cold and not hot) for 24 hours.
- Split the dough into four or six equal parts, shape into buns (I braided some of mine for fun) and allow to prove for a further 45 minutes on a baking sheet covered with parchment paper.
- Preheat oven to 425 .
- Bake buns for 15 minutes.
- Wait at least 10 minutes before slicing.
If you whip up this dough, share with me #dillywholewheatbuns and #CookingWithMummaAlsum.
Do you prefer these or my cornbread pretzel buns?