wheat germ buns

Soft, Delicious Wheat Bread Rolls

CategoryCooking MethodTagsDifficultyBeginner
Yields1 ServingPrep Time20 minsCook Time30 mins
Yields1 ServingPrep Time20 minsCook Time30 mins

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 g wholemeal bread flour
 10 g wheat germ
 30 g plain flour
 65 g sugar
 ¼ tsp salt
 10 g active dry yeast
 85 g store bought oat milk
 70 g water
 30 g eggs
 70 g butter



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


Add in oat milk, water and eggs.


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.


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


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

wheat germ buns

This recipe uses Food Processors

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