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Seeded buns sliced open to show texture
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5 from 1 vote

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
Resting time14 hours
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.