Savoury Seeded Buns (with Nigella Seeds)

Easy free-form sourdough buns made with omega-3 rich flax and chia seeds, nutty poppy seeds, and savoury nigella seeds.

I’ve been on a sweet bun making kick as of late (see Chocolate buns recipe – how to make enriched bread with cream instead of butter; Table Cream Raisin Buns Recipe – Super Squishy). These buns are completely different from the soft sweet buns I have been making – instead, they are supremely savoury and crusty. Think tiny ciabattas with abundant seeds and allium undertones. Perfect for sandwiches or as a dinner bread basket accompaniment.

This high hydration dough (86.8% hydration) gets added fiber and nutrients from a medley of seeds. Chia and flax seeds add omega-3 fatty acids. Essentially an overnight bun recipe which allows for flexible scheduling. The recipe is a forgiving one, and can be baked the morning after, or up to 40 hours later.

Partly inspired by Blackbird Baking Co in Toronto, which has a seeded loaf that includes nigella seeds. Many years ago, I rented a room on the top floor of an old Victorian house in Cabbagetown, and my daily breakfast would consist of avocado toast made from one whole avocado and two slices of Blackbird’s seeded loaf. (Making breakfast is kind of like meditation, in a way, don’t you think?) This avocado toast combination was so good that I would look forward to my breakfast every day!

These buns are somewhat similar, but use a different seed mixture and a wet, ciabatta-like dough. Nigella seeds add delicious savoury notes, making these buns a really good option for breakfast sandwiches. Toasted with some sliced avocado, mmm!

What do nigella seeds taste like?

Nigella seeds go by many names: black caraway, roman coriander, black onion seed, fennel flower, black cumin, kalonji.

From its many names you can garner a guess at how this complex spice tastes: savoury allium notes, smoky cumin, sweet fennel. All flavours it evokes but does not quite simulate.

If you have never had nigella seeds, do give them a try! One package of nigella seeds is not too expensive and can be found at South Asian, Middle Eastern, or other specialty grocers.

Baker’s Percentage

Hydration for this dough is 86.8% [calculation = 330/380]

Suggested baking schedule

A rough guideline to help you plan your own baking schedule. Proofing and baking time may vary depending on ambient room temperature and the strength of your starter.

5 pm: Make dough.

5:30-6:30 pm: Stretch and folds.

10 pm: Dough goes into the fridge

8 am next day: form dough, preheat oven, bake

9 am: Buns and ready for breakfast!

Overnight fermentation versus 2-night fermentation

The buns in the photos above were bulk-retarded in the fridge for 41 hours (2 nights and then some). As you can see, the 2-night fermented buns have a tighter crumb and is on the verge of being over-fermented. Compare with these overnight fermented buns below. The overnight buns have a more open crumb with bigger and more circular air bubbles.

Sometimes scheduling can’t be helped, but if you do plan on baking these buns after 2 nights or more in the fridge, it is especially important to have a well-developed gluten network. Don’t skip the stretch and folds!

Print Recipe

Savoury Seeded Buns with Nigella Seeds

Easy free-form sourdough buns made with omega-3 rich flaxand chia seeds, nutty poppy seeds, and savoury nigella seeds.

Cook Time30 minutes mins

Resting time14 hours hrs

Course: Bread, Breakfast

Cuisine: American, Canadian

Diet: Low Lactose, Vegan, Vegetarian

Keyword: Avocado toast, Baking, Bread, Breakfast, Buns, Seeds, Sourdough

Servings: 8 buns

Equipment

• bench scraper/dough scraper

Ingredients

• 15 g chia seeds
• 15 g flax seeds
• 10 g poppy seeds
• 5 g nigella seeds around 2 tsp
• 300 g water
• 5 g salt
• 60 g starter
• 350 g bread flour

Instructions

• Combine all of the seeds and the water, let sit for at least 15 minutes.
• Add the remaining ingredients (salt, starter, bread flour), give it a good mix so that everything is well hydrated.
• Bulk ferment until visibly risen but not yet doubled (around 2-4 hours depending on temperature), performing at least 3 stretch and folds at 30-minute intervals. See note 1.
• Cold retard for at least 8 hours and up to 40 hours. See note 2.
• Divide the dough into 8 pieces, form loosely into buns. The dough may be a bit sticky, but the refrigeration should have helped. You can round the divided dough if you choose, but I think these buns are best when they are more free-form. Simply divide and form loosely into free-form shapes with your bench scraper.
• Optionally, dust or coat the bottom of the buns with cornmeal. Place on a baking tray lined with parchment paper.
• Preheat oven to 450 degrees F. (The buns proof in the time it takes for the oven to preheat – 30 minutes or so.) Bake for 25-30 minutes or until crust is golden.

Video

@hellenshouse

get this easy recipe for seeded buns here 🔗 https://hellenshouse.com/savoury-seeded-buns-with-nigella-seeds/ Do you like the sound of the bench scraper scaping dough? #asmr #breadtok #asmrfood #sourdough #wildyeast #nigellaseeds #omega3 #breadrecipe #easybreadrecipe #overnightbread #buns #breakfastideas nigella seeds really add another level to bread making them super savoury! This underrated spice should be more appreciated and used imo! #foodie #foodiefinds

♬ original sound – Hellen Chan – Hellen Chan

Notes

1. If you know you are planning on bulk retarding for a long period – i.e. more than overnight – consider lessening this initial bulk fermentation time at ambient temperature.
2. I recommend overnight (8-14 hours) but the dough can handle longer periods.