Maple Pecan Cinnamon Buns with 100% Whole Wheat Flour
 
 
100% Whole Wheat Maple Pecan Cinnamon Buns that taste better than white! Thanks to soaking the freshly-milled flour first which releases the gluten, these buns rise as well as white but have the nutty flavour of whole grains. Moist, tender and deliciously healthy.
Author:
Recipe type: Bread, Sweet bread
Cuisine: Dessert, snack
Serves: 12
Ingredients
  • 8 c. freshly milled whole wheat flour, divided into 3 cup and 5 cup portions.
  • 2 c. warm water
  • ⅓ c. plus 1 tbsp. honey, divided.
  • ⅓ c. butter
  • 1 tbsp. yeast
  • 1 tsp. sea salt
  • 1 egg
Instructions
  1. To make sponge add yeast to ¼ c. warm water with 1 tbsp. honey in a 2 cup glass measuring cup. Mix well and set aside.
  2. Add 3 cups flour to 2 cups water. Mix well and set aside. This is your flour soaking, releasing the gluten.
  3. Melt butter and ⅓ c. honey together and set aside until room temperature.
  4. In half an hour, add yeast mixture to flour mixture and mix well.
  5. Add butter and honey mixture and mix well.
  6. Add salt, egg and remaining flour (one cup at a time) and mix well.
  7. Once dough is of the right consistency (neither wet nor dry but tacky) kneed dough for 10 minutes.
  8. Set dough aside in a large bowl, cover with a damp tea towel and allow to double in size. (1-2 hours).
  9. When dough is doubled, kneed it briefly, divide into two, then roll out onto floured counter top.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/maple-pecan-cinnamon-buns-with-100-whole-wheat-flour/