Independence Day and Wholewheat Flaxseed-Oat Bran buns

What are the odds that our children are learning the same songs that we learnt during Independence Day preps? I finished school 23 years ago.

But as I heard little voices ( my son and daughter) both practicing ‘Nanha Munna RahiId Hoon’ and ‘Hum Honge Kamyaab’ before Independence Day, I spent all afternoon thinking about the beauty of things that survived the onslaught of change, tech disruption and social media.

We might be learning differently but the songs are the same. In the night I heard my son softly humming. And when I went close to listen – he was singing 500 miles 🙂 I felt it was my lucky day!

Twice in a day I heard the kids singing songs that I had learnt as a child. We might be generations apart but at least some songs that we associate with our childhood that will become the common thread for our children and us.

I slept happy.

And I woke up happy. To see these beauties that I had baked last night looking super soft.

Wholewheat, Flaxseed Flour and Oat Bran buns. Kneaded with leftover tomato spring onion soup and topped with cheese. Used coconut sugar to activate yeast.

RECIPE –

Cup size – 250 ml

1 1/2 cup wholewheat flour ( Flour X from TWF Flours)

1/4 cup flax meal

1/4 cup oat bran

1/2 cup leftover tomato spring onion soup ( you can use anything – spinach puree, tomato or pumpkin puree too)

2 tsp active instant dry yeast

2 tsp coconut sugar

1/2 tbsp oil

1/4 cup warm water

Paprika and salt as per your preference

Method –

{If you decide to order the wheat flours from TWF Flours, you can use the code Ovenderful to get a Rs 500 cashback}

  1. Take the warm soup in a glass bowl and add the coconut sugar and stir well.
  2. Add the yeast, mix lightly and allow the mixture to rest for 10-12 minutes until it starts bubbling and the yeast is activated.
  3. Dry roast the flax seeds for a few seconds until they start popping. Cool off and dry grind coarsely.
  4. Take the flour, bran and flax meal and add the salt and paprika. Whisk nicely.
  5. Add the yeast mixture slowly into the flour and start kneading. Add the warm water if needed, to make the dough.
  6. Add the oil and continue to knead for about 10 minutes, to form a soft dough.
  7. Place this in a greased container and cover the container with wet cloth. Keep it aside for proofing for 2 hours.
  8. Once the dough has become double in size, punch the dough and knead for a couple of minutes more.
  9. Shape into buns and place onto a greased baking tin. Sprinkle and lightly press some grated cheese if you want, on top of the bun.
  10. Leave to rest for another 20 minutes
  11. Preheat the oven to 190 degrees C, for 10 minutes.
  12. Place the buns into the oven and allow to bake for 30 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.