Wheat And Oat Buns With Chia Seeds

There’s nothing like freshly baked homemade bread. It is very satisfying and tasty at the same time. These wheat and oat buns are quick and easy to make at home and there’s no need to buy bread from the store with added preservatives.

These rustic wheat and oat buns are soft, healthy, and delicious! Your kitchen will smell amazing. These buns are perfect for making sandwiches or burgers!  

The wheat and oat buns are so easy to make at home – with no special equipment needed. The kneading part can be done by your hands. You can use a stand mixer or hand mixer as well with dough hook attachment for kneading the dough.

Ingredients

• Wheat flour 
• All purpose flour/Bread flour
• Rolled oats
• Chia seeds
• Milk
• Active dry yeast/Instant yeast 
• Sugar/Honey
• Salt
• Oil

Why add all purpose flour? 

Most wheat bread recipes contain all purpose flour. Using a little all purpose flour gives some texture and fluffiness to this wheat and oat buns.

Why add sugar? 

Sugar provides food for the yeast, which converts it to carbon dioxide and alcohol. 

It will also speed up your rise time during proofing. 

Sugar enhances the bread flavor and gives the crust a golden color. It helps retain moisture in the bread as well.

How To Proof Bread? 

What is proofing? 

Proofing is the step in the bread making process that activates the yeast and helps the dough rise. It creates the desired texture of the bread. 

The proofing can refer to any stage of fermentation, but it is especially associated with the final rise after shaping the bread, just before baking.

Wheat And Oat Buns Step By Step Recipe

Activating The Yeast

In a medium bowl, add warm milk (about 105℉), sugar, and active dry yeast. Mix and cover it. Let the mixture sit for 5 minutes and allow the yeast to bloom. Add rolled oats and let it sit for another 10 minutes.

Making The Dough 

In a large mixing bowl, add wheat flour, all purpose flour, chia seeds, and salt. Mix everything well. Add the yeast and oats mixture and oil to the flour. Combine everything well.

Kneading The Dough 

Turn the dough out onto your clean kitchen countertop and start kneading the dough. Personally, I use a dough mat. Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10  minutes or until the dough feels soft and pillowy. It should have a stretchy and smooth exterior. You can add a few drops of oil if required.

Proofing The Dough

Transfer the dough to the same large bowl and grease some oil in it. Spread some oil on the top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 45 minutes to 1 hour or until it rises double in the size. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster. 

Lightly punch the dough down with your fist and transfer it to your clean countertop. Lightly knead the dough for 30 seconds and turn it into a cylindrical shape. 

Divide the dough in 6 equal parts. Make each into a small ball, pinching the dough at the bottom. Cover the ball with your palms and make circular movements to create smooth and round shaped buns. Gently flatten them a little. Repeat these steps with the rest of the dough. 

Line a baking pan with parchment paper. Place a round shaped bun once you form it. Repeat this with the rest of the buns, keeping some space between them to rise. 

Proofing The Buns

Cover the baking pan with a kitchen towel and allow the buns to proof for about 40 minutes or until they double in size.

Meanwhile, preheat the oven to 400℉/200℃ 

Brush some milk on the top of the buns and sprinkle oats and chia seeds.

Bake the buns for 20 minutes, or until they turn golden on the top and sound hollow when lightly tapped. Take them out of the oven and let them sit for 2 minutes on the countertop. 

Transfer the buns on a cooling rack, cover them with a kitchen towel, and let them cool completely before serving.

Variations

If you want to make a sandwich loaf with this recipe (instead of buns) then you can totally make it by shaping the dough to a cylindrical shape and fit it into a loaf pan before the second proofing, bake for 30 minutes at 350℉/180℃ 

You can use any type of oil in this recipe. 

Add warm water instead of milk as well. 

If you don’t want to use sugar, add honey in the recipe. 

Instead of adding whole rolled oats, make powder of it and mix it with wheat, all purpose flour, chia seeds, and salt mixture. 

How To Store Wheat And Oat Buns?

Homemade bread doesn’t have preservatives so it cannot be stored at room temperature for more than 2-3 days. 

Store these wheat and oat buns in a plastic bag once cooled down completely for 2 days at room temperature. 

You can store the buns in a plastic bag or an airtight container for 8 days in a refrigerator.

They can be stored in a freezer for 2 months. Take them out on the countertop for 30 minutes and warm them a little in the oven just before serving them.

How To Serve Wheat And Oat Buns?

Enjoy these buns with your favorite sandwich fillings. 

We like to add freshly made guacamole and cheese into these buns to make guacamole sandwiches. Try my avocado veggie sandwich recipe with these wheat and oat buns.

You can spread some hummus, add some grilled veggies like zucchini, onions, peppers, and add some cheese to them.

Did you like this recipe? 

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I will love to hear from you! 

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