Whole Wheat Steamed Bun

A traditional recipe made with 100% whole wheat flour, with the Sponge and Dough Method. You will be surprised how smooth and soft these steamed buns turned out after you make them. Also, you will have an explosion of flavors with addition of 100% whole wheat flour.

The secret to a successful soft steam bun? The FLOUR. It is always in the flour. Your main ingredient is the flour. Hence, you need to use the best and finest whole wheat flour for this recipe. We recommend flour from Grist & Toll or Capay Mills with medium to mellow gluten strength (Gluten score of 3, for example).

Have fun making these delicious buns!

Prep Time
2 hours
Cook Time
12 minutes



456.6 grams of Whole Wheat Flour

264.8 grams of water

6.8 grams of Instant Dry Yeast


728.3 grams of sponge

114.2 grams of whole wheat flour

77.6 grams of water

45.7 grams of sugar

28.5 grams of oil, or your choice of fat

5.7 grams of baking powder


Preparing Sponge


1.  Dissolve yeast in water

2.  Mix all the ingredients for 3 minutes on slow speed.

3.  Bulk Fermentation - 45 minutes to 1 hour at 30 deg °C / 86 °F for 30 minutes


Preparing Final Dough


1.     Scale all ingredients.

2.     Mix until gluten is developed.

3.     Remove dough and place it on the counter,roll and shape into a log

4.     Divide and pre-shape into rounds of 90g

5.     Rest for 5-10 minutes

6.     Flatten into ball into disk.  Roll the edges of each disk towards the center, keeping the middle thicker than the rim of the disk

7.     Place the filling in the middle

8.     Final shape into round balls or spiral pleating shape and place on a piece of parchment paper (2 ½ in by 4 in wide)

9.     Proof at 30 deg °C / 86 °F for 30 minutes

10.   Steam for 12 minutes

11.    Serve immediately