100% Wholemeal/Whole Wheat Green Onion Buns (Sponge Dough Method)
Servings: 8 buns
Calories: 200kcal
Learn how to make soft wholemeal/whole wheat bread using the sponge dough method. It yields soft fluffy bread and has a great flavor.
Print Recipe
Ingredients
Sponge dough:
- 100 gr whole wheat flour
- 5 gr granulated sugar
- ¼ tsp instant yeast
- 60 ml whole milk
Main dough:
- 200 gr whole wheat flour
- 4 gr instant yeast
- 20 gr granulated sugar
- 3 gr salt
- 1 large egg from 50 grams egg with the shell
- 80 ml whole milk start with this amount
To add last:
- 30 gr unsalted butter softened
Green onion filling:
- 1 Tbsp cooking oil
- 80 gr green onion finely chopped
- ½ tsp salt
- ¼ tsp freshly ground white pepper you can use black pepper too
Egg wash:
- 1 large egg beaten
- 1 tsp water
To garnish:
Instructions
Prepare the sponge dough:
- Mix all ingredients for the sponge dough. Cover and keep in the fridge for 12-16 hours. The dough won't rise much if at all
Prepare the main dough:
- Tear the sponge dough into little pieces. Put whole wheat flour, pieces of sponge dough, all the ingredients for the main dough. I use a standmixer with a dough hook attachment. Mix on low speed for a minute and then increase to speed 1 and mix into a rough dough. If it's too dry, add water until a rough dough comes together. Add the softened butter and continue to knead until you get a window pane stage, meaning when you pull and stretch the dough thin, it won't tear easily
1st proofing:
- Put the dough in lightly-oiled bowl and cover. Let it proof until it doubles in size. This may take somewhere from 1-2 hours depending on how warm it is. I put the dough in the oven using the "breadproofing" function. When it has doubled in size, press the dough with your finger. If the indentation stays, the dough is done proofing
Rest the dough for 15 minutes:
- Punch out all the air and give the dough a few kneads. Cover and let the dough rest for 15 minutes. This is not to proof the dough. It's to relax the gluten so we can shape the dough without much resistance
Shape the dough:
- Mix all the ingredients for the filling. Divide the dough into 8 equal pieces. Cover with plastic wrap to prevent them from drying. Take one dough and flatten with your palm and roll it out into round, about 4-5 inches in diameter. Scoop 1/8 of the filling and put on half of the dough and then fold over. Pick up both ends and fold into a U shape. Place on a round baking pan lined with a parchment paper on the bottom. Continue to shape the rest and place them on the baking pan
2nd proof the dough:
- Cover with a damp towel and let the shaped buns proof at a warm place until double in size. It took about 1 hour for me at a warm place. When you gently push on the dough, it will spring back slowly. If it springs back immediately, you need to proof the dough a bit longer
Baking:
- 10 minutes before the end of the proofing, preheat the oven at 350 F (180 C). Brush with some egg wash, sprinkle with some white sesame seeds and bake in the oven at the middle rack for 25 minutes or until golden brown
- Let the buns cool on the pan for 5 minutes and then transfer to a cooling rack to cool down. They can be served warm or at room temperature
Nutrition
Serving: 1bun | Calories: 200kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 332mg | Potassium: 191mg | Fiber: 5g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg
