Whole Wheat and Oat Buns Recipe

In bowl of stand mixer or in large bowl, mix buttermilk with malt syrup; mix in yeast. Add 1œ cups/300 mL of the flour and beat with paddle attachment or wooden spoon until dough is elastic (about 100 strokes with a spoon). Cover and let stand in warm place for 2 hours.

Add 1/2 cup (125 mL) water, rolled oats and salt; mix well. With paddle attachment or wooden spoon, mix in 1-1/2 cups/375 mL of the remaining flour, 1/2 cup/125 mL at a time. With dough hook on low speed or using hands, knead in remaining flour until fairly sticky dough forms, adding more flour if necessary. Knead on medium speed or turn out onto floured surface and knead by hand for 20 seconds. Let rest for 10 minutes. Knead again for 20 seconds. Shape dough into ball; cover and let rise until doubled, about 1 hour.

Spread half of the steel-cut oats in 10-inch/3 L springform or round metal cake pan. Lightly beat down dough and knead into ball. Press down onto bottom of pan, ensuring that oats stick to dough. Brush top lightly with water; sprinkle remaining steel-cut oats over top, pressing into dough. Cover and let rise until doubled, about 1 hour.

With very sharp knife, cut dough all the way through to bottom of pan into 8 wedges. Bake in centre of 400F/200C convection oven or 425F/220C conventional oven for 20 minutes, sprinkling oven walls and bottom (avoid oven light) with about 1/3 cup/75 mL water once at beginning and once 3 minutes into baking.

Reduce heat to 350F/180C for convection oven or 375F/190C for conventional oven and bake until top is crusty and skewer inserted in centre comes out clean, about 25 minutes. Let cool on rack; remove pan when cool enough to handle. To serve, pull apart into 8 wedge-shaped buns.

Makes 8 buns.