Breads (Yeast) - Buns/Rolls

Multiseed Rye Bread Buns

May 17, 2024 | Recipe by Bake with Paws
Rye Multiseed Buns

Rye Multiseed Buns

Rye Multiseed Buns

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Introducing my Multiseed Rye Bread Buns! These buns are made using the old dough method, which gives them a rich flavor, soft and a chewy texture. Packed with rye goodness and nutritious seeds, they're a tasty and wholesome choice for any meal. Try them today and experience the delicious blend of tradition and taste!

The Pâte fermentée, also known as pre-fermented dough or the "old dough" method in French, is a traditional technique where bakers set aside a portion of the bread dough for the next day's baking. Since I didn't have any pre-prepared old dough, I made it from scratch. 

Characteristics:  This method enhances the flavor and aroma of the bread, thanks to the increased acidity and fermentation gases that develop during a slow fermentation process.  Bread made using the old dough method is chewy, soft, rich, and has a fine texture.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Multiseed Rye Soft Bread Buns

Yields:  8 buns 


Old Dough:
175g bread flour (I used Japan High Gluten Flour)
110g water
1/4 tsp (1g) instant dry yeast 
1/4 tsp sugar

Main Dough:
95g bread flour (I used Japan High Gluten Flour)
80g rye flour
All the old dough
20g sugar 
3/4 tsp (2.8g) instant dry yeast
1 1/8 tsp (6g) salt
35g whipping cream, cold (Can be replaced with milk or egg)
115g milk
30g butter, room temperature
50g multiseed, toasted (15g flaxseed, 10g sesame seed, 10g chia seed, 15g sunflower seed) or seeds at your preference

45g multiseed 

Chefmade 8 cup Non-Stick Petite Loaf Pan (8.4 X 5.1 cm each)

  1. Toasting Multiseed:
    1. Heat a dry skillet over medium heat. Add sesame, chia, and sunflower seeds and toast them until they turn golden brown and become fragrant.
    2. In a separate step, toast the flaxseeds as well. Then, transfer the toasted flaxseeds to a mortar and crush them using a pestle.
    3. Combine all the seeds and store them in an airtight container once they have cooled down.
  2. Old Dough:
    1. Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and mix with hand until become a soft dough.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it proof 1 hour in room temperature (28C).  
    2. After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C.  The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using.  You can also use directly from the fridge if you forget to take out earlier.
    3. If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months.  Take it out 30 minutes before using to defrost.
  3. Kneading Main Dough:
    1. Put all ingredients (except butter and multiseed) including old dough (I usually tear the old dough slightly) into a bowl of stand mixer. Using the paddle attachment, mix for around 2 - 3 minutes or until the dough become elastic and comes together. 
    2. Change to hook attachment.  Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.   
    3. Add in multiseed and continue kneading for about 1 minute until the seeds are well mixed in.
    4. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  4. 1st Proofing:
    1. Round up the dough and put back in the same bowl or another clean bowl. Cover with lid and let the dough rise in a warm place for about 60 minutes or until double in size.  My kitchen room temperature is about 29C - 30C.
  5. Shaping:
    1. Punch down the dough to release the air. Transfer the dough to a clean slightly floured or oiled surface then divide into 8 equal portions (around 88g - 89g each)
    2. Form each portion into a ball.  Rest for 10 mins to relax the dough.
    3. Roll the dough ball into cylinder.  Flatten with rolling pin. 
    4. Roll the dough like a swiss roll into a log.
    5. Fold over and pinch both ends to seal.  
    6. Brush the top of the dough with plain water and roll the dough (top) into a dish filled with multiseed then transfer to the pan.
    7. If your kitchen is warm, it's a good idea to refrigerate the shaped dough. This helps prevent it from rising too quickly before you're done shaping the rest.
  6. Final Proofing:
    1. Let the buns rise in room temperature (my room temperature around 29 - 30C) for another 45 - 60 minutes until the dough rise about double in size.  
  7. To bake:
    1. Preheat oven at about 190C (top & bottom heat) or 180C (fan-forced) for 15 minutes before baking.
    2. Bake in a preheated oven for about 20 minutes, or until golden brown.  If it is browning too quickly, cover the top loosely with aluminium foil.
    3. Take the bread out of the oven, then transfer the buns from the pan. Allow them to cool completely on a rack before slicing.

Multiseed & Old Dough

Main Dough


Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.