MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Grain Buns
Categories: Buns
Yield: 15 Buns

400 g Potatoes; boiled, grated
300 g Whole wheat flour
300 g Whole grain shredded rye or
- just more flour
100 g Flax seed meal
400 ml Water; lukewarm,
- up to 500 ml
2 ts Salt
1 ts Yeast

Mix water and yeast and set aside.

Mix all other ingredients in a bowl.

When the yeast has dissolved in the water, add it to the bowl and mix
& knead well.

Cover the bowl with a towel and let the dough rise for about 8 hours,
pushing it down occasionally. I just let it rise for most of the day
or overnight.

Form the dough into about 15 buns and set them on one or two greased
baking trays.

Note that this dough is fairly sticky so it helps to always wet your
hands after forming a few buns.

Cover the trays with towels and let the buns rise for about 2 hours.

Bake the buns at 200?C for 30 minutes.

Notes:

This can also be put into a bread baking form and baked like regular
bread.

I originally made these buns with 700 ml of water, but when I made
them again and let the dough rise overnight, they because quite soft
even with only 500 ml. Just start with under 500 ml water (much less
if you boil your potatoes instead of pressure-cooking them), and then
work your way up until the dough doesn't seem to be too wet.

Recipe FROM: <gopher://lumidify.org/0/recipes/baked_stuff/breads/
whole_grain_buns.md>

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