Homemade Whole Wheat Rye Buns: Fluffy, Flavorful, and Perfectly Wholesome

Imagine a batch of freshly baked, warm whole wheat-rye buns, fragrant and wholesome, straight from your oven. Picture slathering a generous lump of butter on top, watching it melt instantly into the soft, tender crumb. Then, adding a slice of your favorite cheese, creating a truly irresistible bite. These buns are not just easy to make; they burst with a deep, satisfying flavor that makes them utterly delicious for any meal.

There’s a special kind of magic that fills the kitchen on a baking day, especially on tranquil Saturday mornings. For me, the process of baking bread is profoundly satisfying. It begins with the simple yet therapeutic act of kneading the dough with my fingers, transforming a stiff, unassuming mass into a smooth, elastic masterpiece. It’s a mindful journey, a calming ritual that grounds me. While I cherish my tried-and-true recipes, I also love experimenting with new variations, and recently, I found immense joy in creating these wonderful whole wheat rye buns. They offer a delightful blend of rustic charm and wholesome goodness, making them an instant family favorite.

The beauty of these whole wheat rye buns lies in their versatility and rich nutritional profile. Combining whole wheat flour with rye flour introduces a robust, earthy flavor and a denser, yet still soft, texture that sets them apart from ordinary buns. Whole wheat flour brings in essential fiber, vitamins, and minerals, making these buns a healthier choice. Rye flour, known for its unique tangy taste and ability to retain moisture, contributes to the buns’ wonderful texture and extended freshness. This combination results in a bun that’s not only incredibly tasty but also more satisfying and nutritious.

While the hands-on kneading experience is a personal favorite, I understand that time is often a luxury. If you own a bread machine, you can certainly use it to simplify the process. Just follow your device’s instructions for the kneading and first rise cycles. This allows you to wake up to a perfectly proofed dough, ready for shaping and baking, making fresh bread an accessible treat even on busy mornings. Whether you knead by hand or use a machine, the reward of warm, homemade buns is truly unmatched.

Making your own bread, and especially these whole wheat rye buns, offers a multitude of benefits beyond just the delicious taste. You have complete control over the ingredients, allowing you to avoid preservatives and artificial additives often found in store-bought bread. It’s an incredibly rewarding experience, filling your home with an inviting aroma and your belly with wholesome goodness. Plus, the sense of accomplishment from baking something from scratch is truly gratifying. These buns are perfect for a hearty breakfast, a satisfying lunch sandwich, or a delightful side to your dinner.

To help you achieve the best results with your baking, here are some essential tips that will elevate your whole wheat rye buns from good to absolutely phenomenal. These insights cover various stages of the baking process, ensuring your dough rises beautifully and your finished buns are perfectly soft and flavorful:

• **Optimize Your Proving Time for Weekend Treats:** Imagine waking up to a ready-to-bake dough! You can program your bread machine to handle the kneading and first rise while you’re asleep. This means you can shape and bake these delightful buns on a relaxed Sunday morning, enjoying fresh bread with minimal effort when you’re ready for it.
• **The Secret to an Airier Dough – Rest Between Rises:** Don’t rush the process. Allowing the dough to rest adequately between its first and second rises is crucial. This resting period allows the gluten to relax and develop further, resulting in an even better, lighter, and airier texture in your final buns. It’s a small step that makes a big difference.
• **Achieve a Soft, Non-Crispy Top with Melted Butter:** For buns with a wonderfully soft crust that isn’t crispy, brush them generously with melted butter both before and after baking. The butter adds a rich flavor and helps keep the exterior tender, enhancing the overall eating experience.
• **Prevent Dry Dough During Rising:** A common pitfall in bread baking is letting the dough dry out while it rises. To combat this, always let your dough rise under a moist towel, ideally covered with plastic foil, in a warm, draft-free place. This creates a humid environment, preventing a crust from forming and allowing the dough to rise effectively.
• **Temperature Matters for Yeast Activation:** Yeast is a living organism, and it thrives at the right temperature. When kneading by hand or using a mixer, ensure your water is tepid (lukewarm, not hot or cold). Water that’s too cold will slow down or completely inhibit yeast activity, while water that’s too hot can kill it. The ideal temperature range (around 105-115°F or 40-46°C) encourages the yeast to activate quickly and efficiently, ensuring a good rise.

Serving Suggestions and Variations for Your Rye Buns

These homemade whole wheat rye buns are incredibly versatile and can elevate any meal. Beyond the classic butter and cheese, consider these delightful serving ideas and variations:

• **Breakfast Perfection:** Serve them warm with scrambled eggs, a side of crispy bacon, or a dollop of your favorite jam. They also pair wonderfully with avocado toast or a healthy fruit smoothie for a balanced start to your day.
• **Lunchtime Heroes:** Transform them into gourmet sandwiches. Think sliced turkey and Swiss, smoked salmon with cream cheese, or a vibrant veggie and hummus filling. Their robust flavor holds up well to a variety of fillings.
• **Dinner Companions:** These buns are excellent alongside hearty stews, chili, or a rich bowl of soup. Their dense texture is perfect for soaking up delicious broths and sauces.
• **Add-ins for Extra Flavor:** Before the second rise, consider incorporating additional ingredients into your dough. Try adding caraway seeds for a more traditional rye flavor, a sprinkle of fresh rosemary and garlic for an aromatic twist, or some dried cranberries and walnuts for a subtly sweet and nutty bun.
• **Sweet Treats:** While savory, these buns can lean sweet too! A touch of cinnamon and raisins can turn them into delightful breakfast pastries.

Storage Tips for Freshness

To keep your homemade whole wheat rye buns tasting their best, proper storage is key. Once completely cooled, store them in an airtight container or a resealable plastic bag at room temperature for up to 2-3 days. For longer storage, these buns freeze beautifully. Simply place them in a freezer-safe bag, ensuring all air is removed, and freeze for up to 3 months. When you’re ready to enjoy them, thaw at room temperature and refresh in a warm oven for a few minutes to restore their fresh-baked texture and aroma.

📖 Recipe

RECIPE CARD

Whole Wheat Rye Buns

Andréa

These wholesome whole wheat rye buns are incredibly simple to prepare and packed with a rich, satisfying flavor. Enjoy them fresh from the oven, spread with melting butter and topped with your favorite cheese for a truly delightful experience!

5 of 8 votes

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Prep Time

15 minutes
mins

Cook Time

20 minutes
mins

Rising time

2 hours
hrs
10 minutes
mins

Total Time

2 hours
hrs
45 minutes
mins

Course
Bread Baking, Breakfast, Lunch

Cuisine
Dutch

Servings

12
buns

Calories

159
kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

Cook Mode

Prevent your screen from going dark

Ingredients

• 
  ▢
  
  
  290
  ml
  water,
  lukewarm

• 
  ▢
  
  
  280
  grams
  whole wheat flour

• 
  ▢
  
  
  50
  gram
  flour,
  + extra for dusting

• 
  ▢
  
  
  115
  gram
  rye flour,
  + extra for dusting

• 
  ▢
  
  
  2
  teaspoons
  salt

• 
  ▢
  
  
  2
  teaspoons
  sugar

• 
  ▢
  
  
  25
  grams
  butter,
  room temperature

• 
  ▢
  
  
  1
  teaspoon
  yeast,
  instant

• 
  ▢
  
  
  1
  tablespoon
  oil

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric –
US Customary

Instructions

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  ▢
  
  

  In a small bowl, combine the lukewarm water with the sugar and instant yeast. Stir gently and let this mixture sit for 5 minutes. This step is crucial for activating the yeast.

• 
  ▢
  
  

  After 5 minutes, you should observe small air bubbles forming on the surface of the mixture. This indicates that the yeast is active and alive. If no bubbles appear, your yeast may no longer be good, and you’ll need to use a fresh package.

• 
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  In a large mixing bowl, thoroughly combine the whole wheat flour, plain flour, rye flour, and salt. Make sure all dry ingredients are evenly distributed.

• 
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  Cut the room temperature butter into small cubes and add them to the dry flour mixture. Use your fingers or a pastry blender to rub the butter into the flour until it resembles coarse crumbs.

• 
  ▢
  
  

  Gradually pour the activated yeast mixture into the flour and butter mixture. Stir with a wooden spoon or spatula until all the liquid is absorbed and a shaggy dough forms.

• 
  ▢
  
  

  Transfer the dough onto a lightly floured surface. At this stage, the dough will feel quite stiff and inflexible, which is normal, especially with rye and whole wheat flour.

• 
  ▢
  
  

  Knead the dough vigorously for about 10 to 15 minutes. Continue until the dough becomes smooth, pliable, and elastic. To test for elasticity, stretch a small piece of dough; it should form a thin membrane without tearing easily (the windowpane test). Once kneaded, form the dough into a smooth ball.

• 
  ▢
  
  

  Lightly grease a clean bowl with oil. Place the dough ball into the greased bowl.

• 
  ▢
  
  

  Turn the dough once in the bowl to coat it lightly with oil. Then, cover the bowl tightly with plastic wrap or a damp kitchen towel to prevent the dough from drying out.

• 
  ▢
  
  

  Let the dough rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume. Rising times can vary depending on your kitchen temperature, so observe the dough’s size rather than strictly adhering to the time.

• 
  ▢
  
  

  Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a round bun and place them on a baking sheet. Cover these shaped buns with a clean kitchen towel and let them rest for 20 minutes. This rest allows the gluten to relax, making them easier to handle.

• 
  ▢
  
  

  After the 20-minute rest, reshape the buns if necessary to ensure they are smooth and round. Place them evenly spaced on a parchment-lined baking tray. Cover the buns again with a tea towel and let them rise for a second time, for about 1 hour, or until they have doubled in size and look visibly puffy.

• 
  ▢
  
  

  Approximately 30 minutes into the second rising period, preheat your oven to 220 degrees Celsius (425 degrees Fahrenheit). This ensures the oven is at the correct temperature when the buns are ready to bake. Remember to adjust oven temperature if using a convection oven (decrease by 20°C / 30°F).

• 
  ▢
  
  

  Once the buns have finished their second rise, use a very sharp knife or a lame to make a shallow cut (a score) on the top of each bun. This not only adds a rustic aesthetic but also helps control where the bun expands in the oven. Lightly sprinkle the tops with a little extra rye flour for a traditional look.

• 
  ▢
  
  

  Carefully transfer the baking tray to the preheated oven. Bake for 15 to 20 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom. The internal temperature should be around 200-210°F (93-99°C) for perfect doneness.

• 
  ▢
  
  

  Once baked, remove the buns from the oven and transfer them to a wire rack to cool completely. Allowing them to cool ensures the internal structure sets properly and prevents them from becoming gummy.

Notes

• **Plan Ahead for Sunday Morning Buns:** Utilize your bread machine’s timer! Program it to handle the kneading and first rise overnight, so you wake up to perfectly proofed dough, ready to be shaped and baked. This makes fresh, homemade buns a delightful possibility even on a leisurely Sunday morning.
• **Enhance Airiness with Proper Resting:** For an even better texture, allow your dough a brief rest period between the first and second rises. This lets the gluten relax and makes the dough more extensible, contributing to a lighter, airier bun.
• **Soft Crust Secret:** To ensure your buns develop a beautifully soft top rather than a crispy one, brush them with melted butter not just after baking, but also before they go into the oven. This creates a tender crust that melts in your mouth.
• **Maintain Dough Moisture During Proofing:** Always cover your rising dough with a moist towel and plastic wrap. This crucial step prevents the dough surface from drying out and forming a hard skin, which can inhibit a proper rise and result in a less airy bun.
• **Yeast’s Ideal Temperature:** For optimal yeast activity, always use tepid (lukewarm) water when mixing your ingredients, whether kneading by hand or with a mixer. Water that’s too cold will slow the yeast, and water that’s too hot can kill it, preventing your dough from rising effectively.

Nutrition

Calories:
159
kcal


Carbohydrates:
28
g


Protein:
5
g


Fat:
4
g


Saturated Fat:
1
g


Cholesterol:
4
mg


Sodium:
405
mg


Fiber:
4
g


Sugar:
1
g


Vitamin A:
54
IU


Iron:
1
mg

Keyword
a delicious recipe for homemade buns

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