Tiny in size, but a nutrient-rich powerhouse, wheat “germ” (short for germination) is the part of wheat that sprouts and grows into a new plant. Despite being the most vitamin- and mineral-rich part of the wheat kernel, it’s left out when wheat is processed into white flour.

These buns contain plenty of fiber (such as wholemeal, and wheat germ) which is considered low G.I, that also means, as sugar (glucose) enters gradually and slowly into bloodstream, it causes a steady and well-balanced blood sugar level. It is perfect for those who wish to keep hunger pangs at bay while getting the energy from high fibre carbohydrates.


300 gram wholemeal bread flour

10 gram wheat germ

30 gram plain flour

65 gram sugar

1/4 tsp salt

10 gram active dry yeast

85 gram store bought oat milk

70 gram water

30 gram eggs

70 gram Butter



1. Mix together wholemeal bread flour, wheat germ, plain flour, sugar, salt and yeast.

2. Add in oat milk, water and eggs.

3. Place the mixture into a bowl attached to a mixer fitted with a dough hook, start kneading until a dough clings together, add in butter to the dough and mix until a smooth dough is formed. Leave to proof for 30 minutes.

4. Divide into 100g pieces and shape to form a bun. Allow to rise for another 40 minutes.

5. Preheat the oven to 180°C. Set the buns in the microwave oven to bake for 30 minutes or until cooked.

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