How to make the most of a whole-wheat bun at home

The trick to the best of our lives is to make a delicious bun.

But if you’re looking for a whole wheat bun, that means cooking the whole wheat in a way that will provide a more tender and moist bun.

The best of the best, we’re here to help you find the perfect way to do that.

The trick is to get the whole grains out of the way.

That’s easier said than done, because most whole grain products are still refined and still high in fat.

Here’s how to make sure your whole grain bun is healthy and flavorful.


Remove the bran and seeds 2.

Cut the brans into bite-size pieces 3.

Place the branched wheat into a shallow baking pan, which will prevent it from drying out 4.

Bring the mixture to a boil, cover with a lid and cook until the branks are tender, about 45 minutes.

Remove from heat and let sit for 20 minutes, stirring occasionally.


Transfer to a wire rack, where you can store them in a warm place for up to a month.

You can also freeze the branches for up a year.


Bake at 375 degrees for 20-30 minutes, or until the inside is golden brown.


Transfer the bun to a cooling rack, and enjoy.

Recipe Notes 1.

When you make this recipe, be sure to get your whole grains from a source that is organic and free of preservatives.

Whole grain products, like white breads and breads with yeast, may have added sugars.

Whole grains are usually high in fiber and low in sugar, so these are perfect for this recipe.


This recipe also works well with quinoa, a grain that contains a lot of fiber and a lot more protein.

If you have a quinoa allergy, you may want to avoid making this recipe and instead order a package of quinoa chips.