600 g. white flour
400 g. grahams flour
50 g. fresh yeast or 12 g. dry
1 ½ tsp. salt
1 ½ tsp. sugar
2 Tbsp. oil
750 ml. warm water (approximately)
Mix all ingredients adding the water last. Make sure there is enough water to make a soft dough, add more if needed (or more flour if the dough is too sticky). Machine knead for 8 minutes, longer if kneading by hand. Divide into 10 buns. Allow to rise for about 30 – 40 minutes in a warm place. When double in size bake at 175°C for 20 – 25 minutes. Allow to cool on the baking sheet for about 10 minutes, but no longer. Remove to a cooling rack. Cut the top off of each roll and scrape out the middle. Fill with soup.
For more full flavored bread, allow the dough to rise over night in the refrigerator, covered with plastic. Form into buns and allow to rise in a cool place until double in size. Bake as above.