Whole Wheat, Rye, Semolina Single Loaf or Buns

[BakerAunt]

Whole Wheat, Rye, Semolina Single Loaf Bread or Buns
Marliss Desens adapted this recipe that Riverside Len posted at My Nebraska Kitchen. It works well being kneaded in a bread machine. The dough tends to rise fast. Check after 45 minutes.

59 g semolina flour ¼ cup warm water (108 F)
87 g dark rye flour 2 tsp. active yeast
115 g whole wheat flour ¾ cup buttermilk
143 g bread flour 1 egg
1 Tbs. special dry milk (optional but increases nutrition) 1 scant Tbs. honey
¾ tsp. salt 3 Tbs. olive oil

Whisk together dry ingredients (first column) in a small bowl. In the pan of a bread machine, place buttermilk and egg, and honey. Clean the honey spoon by dipping it into the warm water that is put into a small dish, then add the yeast, agitate, and let it proof for 5 minutes.

Add the proofed yeast mixture to the buttermilk mixture. Pour the dry ingredients on top. Set the bread machine to the dough cycle and start it. As the dough begins to mix together, for about three or four minutes, drizzle in the olive oil. Let the machine complete the kneading cycle.

Turn the machine off. Use canola oil to lightly oil a 2-qt. dough bucket. Place dough inside, turning to coat its top. Snap on top and allow the dough to rise for 40-45 minutes until doubled.
Turn dough out onto a Silpat mat.

For a loaf of bread, pre-form into a rough oval, cover with a proof-cover, and allow it to rest 5 minutes. Turn the oval over and flatten into a small rectangle. Fold each long side inward. Fold in the ends. Fold over the dough so that the bottom part is on top. Tuck in around sides. Place the shaped in greased 8 x 4-inch loaf pan. I place the pan in a plastic container with a snap lid to rise until it is about 1 ½ inches above rim of pan. Near the end of the rise, pre-heat the oven to 375 F. Bake for 35 minutes. An instant read thermometer, inserted in the bottom of the loaf should read 195 F when the loaf is done. (190-205) is fine as well. Remove from pan immediately and cool completely on a rack.

For buns: Line a large baking sheet with parchment paper. Use a scale to dive the dough into eight or ten pieces, depending on how large you like your buns. Form each piece into a ball. Roll a ball of dough on the Silpat mat with the palm of your hand, then gently cup fingers as you roll. Do not roll the cupped dough overly tight, or you will end up with rolls rather than flatter sandwich buns. Place each ball on the baking sheet and flatten it to about three inches width. Place a plastic cover over it and allow the rolls to rise for about 40-45 minutes. They will look slightly puffy when ready. Near the end of the rise, pre-heat the oven to 375 F. Bake the buns for 14 minutes, until golden on top and lightly browned on the bottom. An instant read thermometer on a bun should read 195 F. Remove the buns to a rack to cool completely.

To freeze baked buns, wrap each individually in saran wrap and place the buns in a Ziploc bag.

What I changed: I converted the recipe to grams. I replaced milk with buttermilk and added special dry milk.

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