These cute little Shamrock buns were a breeze to make and are very healthy. Not only do they have quite a high proportion of wholemeal flour, they also hide broccoli in them. And they’re delicious, especially with cream cheese (lots of cream cheese)…
I adapted this recipe from the “Artisan Bread in 5 Minutes a Day” site. For those unfamiliar with this revolutionary method that involves neither kneading nor multiple rises, check out this post.
Yield: 8 buns
1 2/3 cup of raw broccoli florets
1/2 cup of water for cooking
1 cup wholemeal flour
1 1/3 cups plain flour
1 teaspoon dry yeast
1 teaspoon coarse salt
1 Tablespoon Vital Wheat Gluten*
1/2 cup + 1 Tablespoon of warm water
Optional: 1/3 cup of grated cheese for sprinkling – I left this out
I also added a few drops of green food colouring
*(I have this as I use it a lot. You could skip it, but your buns might not rise as much. To add some more gluten to your dough, you could use bread flour in place of the plain flour. If you are planning to bake with wholemeal flour again, you should be able to buy vital wheat gluten from a health food shop)
Bring the water to a boil in a small pot. Add the broccoli and cook covered for about 4-5 minutes. Pour water and broccoli into a blender and blend until fairly smooth. I added a few drops of green food colouring here to make the colour pop.
Mix the flours, gluten, yeast and salt in a large bowl. Add the water and broccoli puree and mix with a spoon (or in a food processor). You might need to use wet hands to make sure there are no pockets of dry flour.
Set aside in a warm spot, covered (I use a plate to cover my bowl) for 2 hours.
Now you can refrigerate the dough for later use (up to 7 days). The original recipe calls for 3 times the amount, so you could bake 3 batches at 3 different times.
I chose to bake it straight away. I floured my bench, plopped the dough onto it and shaped it into a ball. I cut that dough in half, and cut each half in quarters so I had 8 roughly equal portions of dough. I divided each of those portions into thirds and formed them into balls which I placed onto a baking tray that I covered with baking paper. I arranged the little balls in groups of 3.
Now is the time to pre-heat the oven to 180 degrees.
After a 20 minute rest (40 if you’re using refrigerated dough), I baked the buns for about 20-25 minutes.
Of course you could experiment with other ingredients. Maybe try beetroot instead for pink bread and make flowers out of 6 little balls of dough (one in the centre and 4 petals).
Happy St Patrick’s Day!!!!