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Asian Multigrain Rice Buns:

Ingredients

Day Before

• 2 cups bread flour
• 1/2 cup whole wheat flour
• 1/2 cup dark rye flour
• 1/2 teaspoon instant yeast
• 2 tablespoons powdered milk
• 1/2 teaspoon salt
• 1 1/4 cups lukewarm water

Method

The day before place all the " day before" ingredients in a large bowl and mix together. You will get a stiff ball of dough. Cover with plastic wrap and allow to sit on the counter overnight or 12-16 hours. Also cook your fried rice the day before and cool in the fridge over night. On the day of making the bread, place the mixture from the night before into a large bowl. Add in salt, honey, instant yeast, melted butter and the lukewarm water. Mix with a wooden spoon till smooth. Mix in flour slowly. When the mixture comes together, pour out onto a flat surface and knead for 8 min. Continue to slowly add more flour. You may or may not need all the flour. Just add enough flour to stop the dough from sticking to your hands. After kneading allow to rest for 10 minutes uncovered on the counter. Now, add the fried rice and knead till well distributed throughout the dough. Add a little oil to a clean bowl and place in. Turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest till double in bulk; about 1 hour. After the dough has risen, pour out onto a flat surface with a little flour. Cut dough in half and place one half back into the bowl and cover with the plastic wrap. Cut one piece into 5 equal parts. flatten each piece into a flat rectangle with your fingers. Roll up like a jelly roll and pinch the seam closed. Shape by rolling the dough on the counter with the palms of your hands till the dough becomes a torpedo shape. Place onto a piece of parchment paper that has been sprinkled with a little cornmeal. Place a 2 inch cookie cutter in the center and place the buns around the cookie cutter. Look at the photos from the cooking class. Continue with the rest of the pieces till all 5 are made. Sprinkle a little flour over top of the buns. Cover with plastic wrap and allow to rest till double in bulk; about 30 - 40 minutes. About 10 minutes before you are ready to bake. Take the other half that you placed back in the bowl and do the same. This way it will be ready to put in the over after the first ring is baked. Take a sharp knife and score the top of the bread. Place into a preheated 375 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 minutes or till when tapped on the bottom of the loaf it sounds hollow. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove and cool on a wire rack.