When Joan Heath of Radisson, Saskatchewan, shared this great recipe, she explained its title.
“My mom (a.k.a. Nana to our children, Audra and Aidan) bakes the best rolls and bread that I have ever had. So light and fluffy. She didn’t start until she was in her 40’s. I had no interest in cooking or baking as a teenager and in fact, left home having never cooked a meal. But I did spend hours watching her method (and visiting) and something must have stuck. I always thought her secret was the triple rise – and NEVER anything but traditional yeast. I don’t know. Her mother made bread that way too. My mom always makes bread, buns and cinnamon buns with the same white bread dough recipe, so do I – just is fast and efficient for last batch baking. (Sometimes I even make cinnamon buns using my same 50%WW bread dough) She usually makes white, sometimes whole wheat, not more than about 50% WW – whereas I like grainy, seedy bread so this recipe is my slight adaptation to her original. On a whim I decided to make a batch and enter it into the local fair. I phoned Mom and she just recounted what she did, not really a recipe as the flour and water always vary based on the day….I still have the recipe scrawled in a Western Producer notepad…Beginners luck, I won some prizes,”.
• 1/4 cup (60 mL) canola oil
• 1/4 cup (60 mL) sugar
• 2 tsps (10 mL) salt
• 1 cup (250 mL) boiling water
• 1 cup (250 mL) tepid water
• 3 cups (750 mL) whole wheat flour
• 2 cups (500 mL) multigrain flour
• 1/2 tsp (2 mL) sugar
• 1/4 cup (60 mL) warm water
• 1 tbsp (15 mL) active dry yeast
• 1/4 cup (60 mL) Red River cereal
• 1/3 cup (75 mL) sunflower seeds
• 1/4 cup (75 mL) cornmeal
In a bowl combine canola oil, sugar, salt and boiling water. Mix until sugar has dissolved. Then add tepid water, 1 cup (250 mL) whole wheat flour and 1 cup (250 mL) multigrain flour. Stir until it forms a thick soup like texture. In a separate bowl stir together sugar, warm water and active yeast; let stand and puff for 10 minutes. Add yeast mixture to flour; combine thoroughly.
In another bowl stir together 1 cup (250 mL) whole wheat flour, 1 cup (250 mL) multigrain flour, Red River cereal, sunflower seeds and cornmeal. Add to first bowl of flour and yeast, mixing together until it forms a sticky ball. Add remaining 1 cup (250 mL) of whole wheat flour. Knead on a lightly floured surface for approximately 10 minutes or until a smooth, elastic dough forms. Let rest 5 minutes. Brush or rub the top of the dough with oil and place in an oiled bowl. Cover with a tea towel and let rise until doubled in size, about 2 hours depending upon the temperature of the kitchen.
Punch down and let rise a second time until doubled in size, about 1 hour. Punch down and, with a sharp knife, divide into 12. Shape into large hamburger like buns. Place on a parchment lined baking sheet. Let rise for another 40 – 50 minutes or till doubled.
Bake in preheated 375’F (190’C) oven for 35-45 minutes or till well-browned.
Makes 12 buns.