Whole wheat bun

  

Potato bread
  • 200 GRAM WHITE FLOUR
  • 250 GRAM WHOLE WHEAT FLOUR
  • 50 GRAM OAT FLAKES
  • 2 TSP SALT
  • 2 TBSP SESAME SEEDS
  • 1 TBSP PUMPKIN SEEDS
  • 300 GRAM MILK
  • 3 TBSP OIL
  • 2 TSP YEAST
  
  • 150 GRAM WHITE FLOUR
  • 150 GRAM WHOLE WHEAT FLOUR
  • 2 POTATOES, peeled and cooked
  • 2 TSP SALT
  • 2 TSP YEAST
  • 1 EGG
  • 50 GRAM BUTTER, soft
  • 300 GRAM MILK
 

Mix all ingredients and knead for 10 minutes; let the dough rise half an hour. Now shape 10 buns, allow them to rise two hours at room temperature. Bake 30 minutes in the oven at 190 degrees.

Heat 100 gram milk and mash together with the potatoes to a puree. Now mix the mashed potatoes with all other ingredients and knead for 10 minutes; let the dough rise half an hour. Put the dough in a bread tin. Bake 30 minutes in the oven at 180 degrees.