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Savoury Party Buns

A bit funny shape but very delicious.

I was baking a cake the other day and thought I should use some of my whole wheat flour. I’ve heard many times that whale wheat flour would go rancid after a while. Since I haven’t used mine in a while I was a bit worried that it could be case. So, find a recipe that would use those. Sadly, a lot of German bread and bun recipes require various types of flour. I am not even sure if I could buy them all here. However, I stumbled upon this recipes which uses regular and whole wheat flour.

The recipe comes from a book which was given to me by my parents. It doesn’t say when nor for what occasion but it’s likely it was on of my younger birthdays. The books is called “Die Besten Backrezepte von A-Z: Die neue große Backschule” which translate into “The best baking recipes from A-Z: the new improved baking school”. It has served me well so far and I like it because it is separated in different types of baking.

The recipe can be found on page 267.


– 300g flour
– 300g whole wheat flour
– 7g of dried yeast
– 2 tsp. salt
– 2 tsp. freshly ground pepper
– 500 ml warm water

Mix both flour types, yeast, the salt and 1 tsp. of pepper together in a bowl. Then add the warm water and knead until you have a smooth dough. Cover the bowl with plastic wrap and let it rest in a warm spot until it has doubled. After that you take it and divide it into two equal parts. Roll each half out into a square of about 40cm by 20 cm. Brush it with water and sprinkle the rest of the pepper over it. Roll each half up on the long side. Then cut it up and place on a baking sheet lined with baking paper. Cover them with a kitchen towel and let them rest for another 10 min in a warm spot.

Dough, which has doubled in size.

Tip 1: I found that 2 tsp. pepper is not really a lot and just used my pepper mill to sprinkle pepper over the rolled out dough.

Tip 2: The recipe says that you should cut it in 5 cm big pieces. This was too big and I had right high than wide buns. I would recommend to cut them into 2.5 cm big pieces, which should produce more evenly buns.

When you roll out the dough it should have the shape of this, approximately.

Bake at 200°C for about 20 – 25 min or until slightly brown.

I really like the pepper flavour in these buns. My husband was quite surprise by it but liked it as well. Hope you enjoy them too.

Happy baking!

Freshly ground pepper close-up. Just had to take a picture of that.


About andreamacleod

Take a KitchenAid Artisan machine, a young wife, time, creativity and mix it well. You end up with endless options of baking goodies from German torte to North American cupcakes. Follow me on my baking and cooking adventures and throw in your cent or two. There are no limits!

One response »

  1. Pingback: Sourdough Bread with Pumpkin Seeds « Baking in Saskatoon

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