Multigrain Buns — Baked for Every Bridge That Opens

Diego sent photographs from a project — another bridge, another connection, another community linked by concrete and steel and the particular engineering of a man who learned structure from a bakery and strength from flour. He texted: "Bridge opens Thursday." I texted back: "Conchas are ready." Because every opening, every bridge, every connection deserves conchas. Conchas are the inauguration food of the Gutierrez family.

I didn’t have conchas to share with you today — those belong to Diego and the bridge and the particular joy of that moment — but bread is bread, and in this house, we bake when we feel the pull toward something grounding. These multigrain buns are what I reach for when I want the ritual of yeast and flour without the whole production: sturdy enough to carry meaning, soft enough to remind you that something good came out of the oven today. If Diego’s work is about building connections in concrete, this is my version — connection by way of a warm roll and a kitchen that smells like something worth coming home to.

Multigrain Buns

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 1 hour 40 minutes (includes rise time) | Servings: 12 buns

Ingredients

• 1 cup warm water (110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• 1 cup whole wheat flour
• 1/4 cup rolled oats, plus extra for topping
• 2 tablespoons flaxseed meal
• 2 tablespoons sunflower seeds
• 1 1/2 to 1 3/4 cups all-purpose flour, plus more for kneading
• 1 egg, beaten (for egg wash)
• 1 tablespoon sesame seeds or mixed seeds, for topping

Instructions

1. Activate the yeast. In a large bowl, combine warm water, honey, and yeast. Stir gently and let sit for 5–10 minutes until foamy and fragrant.
2. Build the dough. Add olive oil and salt to the yeast mixture. Stir in the whole wheat flour, rolled oats, flaxseed meal, and sunflower seeds. Add all-purpose flour 1/2 cup at a time, mixing until a shaggy dough forms that pulls away from the sides of the bowl.
3. Knead. Turn dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and slightly tacky but not sticky. Add flour sparingly as needed.
4. First rise. Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Shape the buns. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth round ball by pulling the edges under and rolling against the work surface. Arrange on a parchment-lined baking sheet, spaced about 2 inches apart.
6. Second rise. Cover loosely and let buns rest for 20 minutes while you preheat the oven to 375°F.
7. Top and bake. Brush each bun with beaten egg wash, then sprinkle with rolled oats and sesame or mixed seeds. Bake for 18–22 minutes, until deep golden brown on top and the buns sound hollow when tapped on the bottom.
8. Cool. Transfer to a wire rack and cool for at least 10 minutes before serving. They are best the day they are baked but keep well wrapped at room temperature for up to 2 days.

Nutrition (per serving)

Calories: 178 | Protein: 6g | Fat: 5g | Carbs: 29g | Fiber: 3g | Sodium: 198mg