Recipe

Sourdough Wheat Buds

Active time30 min
1 batch

Ingredients

  • 370 g wheat flour
  • 30 g spelt flour
  • 260 g water, or milk for a richer bun
  • 40 g sugar
  • 10 g salt
  • 175 g dry 50% sourdough starter, a whole jar
  • 6 whole cardamom pods

Method

Tap a step when it is done.

  1. Prepare your sourdough starter in good time, ideally the day before.

  2. Combine all the ingredients in a bowl or stand mixer, and knead until the dough is smooth and elastic.

  3. Divide the dough into equal pieces and shape them into round buns. Place them in a greased baking dish with a little space between them, so they can rise and grow together.

  4. Let the buns rise until they have grown 30 to 40 percent. It can take a while, depending on the temperature in your kitchen.

  5. Preheat the oven to 240°C. Put the dish in the oven and turn it down to 220°C at once. Bake for 18 to 25 minutes, until golden brown.

Milk instead of water gives a richer, softer bun. The video below shows how to make the dough by hand.

What we use

Simpel Surdej starter jar with sourdough Simpel Surdej starter jar with sourdough 149.00 DKK
Kornby Mølle Fine Wheat BIO 4,5kg Kornby Mølle Fine Wheat BIO 4,5kg 149.00 DKK
Dough Scraper Dough Scraper 25.00 DKK

These soft, flavorful hot wheat sourdough buns, also known as wheat buds, are the perfect addition to any gathering, especially for special occasions like the Great Day of Prayer(Danish public holiday).

Made with a combination of wheat and spelt flour and the magic of sourdough, these buns offer a unique taste and texture that will delight your family and friends.


A Special Bread for a Special Day

These hot wheat buns are a wonderful way to share a special bread with loved ones during the Great Day of Prayer or any time you want to create a warm and comforting atmosphere. The subtle sweetness and hint of cardamom make them truly irresistible.

The Magic of Sourdough

Using sourdough gives these buns a depth of flavor that you just can't get with commercial yeast. The long fermentation process also makes the bread easier to digest.

Tips for Success

  • Sourdough Starter: A healthy and active sourdough starter is essential. Refer to our video for tips on maintaining your starter.
  • Rising Time: Be patient with the rising process. The buns need sufficient time to rise and become light and airy.
  • Oven Temperature: Keep a close eye on the buns while they are baking and adjust the baking time as needed.

Serving Suggestions

These hot wheat sourdough buns are best served warm. They are delicious on their own or with butter, jam, or your favorite spread. They are a perfect accompaniment to any meal, especially during the Great Day of Prayer.

Frequently Asked Questions (FAQ)

  • What is a "dry 50% starter"? See video for more
  • Can I use milk instead of water? Yes, using milk will create a richer, softer bun.
  • How do I know when the buns are done? The buns should be golden brown and sound hollow when tapped on the bottom.

Conclusion

These hot wheat sourdough buns are a delicious and meaningful addition to your Great Day of Prayer celebrations or any gathering. With a little practice, you'll be baking these delightful buns like a pro!

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