It must be bun(nie)s

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I’m replacing the former burger bun recipe that was posted here, because this adapted version is whole grain, and even more kick-ass. It will appear in the Whole Grain Vegan Baking book Tami & I wrote. And you can make a sandwich bread out of it, too. The instructions for that are at the bottom of the recipe itself, in italics.

Whole Grain Burger Buns (or Sandwich Bread!):

1 cup (235 ml) lukewarm water
2 1/4 teaspoons active dry yeast
22 to 44 g (1 to 2 tablespoons) molasses or barley malt syrup, to taste
210 g (1 1/2 cups) whole spelt flour
180 g (1 1/2 cups) whole wheat flour, more if needed
1 teaspoon fine sea salt
2 tablespoons (30 ml) neutral-flavored oil

Combine the water, yeast, and molasses in a medium-size bowl. Let sit for 5 minutes for the yeast to activate. Place the flours and salt in the bowl of a stand mixer fitted with a dough hook. Add the oil and yeast mixture on top. Mix until a smooth and pliable dough forms, about 6 minutes. Add extra whole wheat flour, 1 tablespoon (8 g) at a time, if needed.
Alternatively, transfer the dough to a lightly floured surface and knead for 8 minutes, adding extra whole wheat flour, 1 tablespoon (8 g) at a time if needed, until the dough is smooth and pliable. Shape the dough into a ball, place back in the bowl, cover tightly with plastic, and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Line a large baking sheet with parchment paper or a silicone baking mat.
Gently deflate the dough. Divide it into 6 equal portions; shape into round burger buns. Place on the prepared baking sheet. Loosely cover with plastic wrap. Let rest for 30 minutes, until puffed.
Preheat the oven to 400°F (200°C, or gas mark 6). Carefully remove the plastic wrap from the buns.
Bake for 14 minutes, or until the buns are golden brown on top and sound hollow when the bottoms are lightly tapped. Let cool on a wire rack.

Yield: 6 burger buns

Variation:
Make a sandwich bread out of the dough by dividing it into 3 equal portions after the first rise, placing them in an 8 x 4-inch (20 x 10 cm) loaf pan coated with nonstick cooking spray. Let rise in a warm place until doubled in size, 40 minutes. Preheat the oven to 375°F (190°C, or gas mark 5). Bake for 25 minutes, until golden brown and the bottom sounds hollow when tapped. Remove from the pan and let cool on a wire rack.

  • Mihl says:

    Seriously, these look so much better than storebought ones. The ones I can get here I mean. 100 % squishy sadness. But then, they are probably not made in a bakery but on a plastic farm or whatever.

    • Celine says:

      ha, plastic farm. it’s true the ones they sell at the store usually look like someone made their butts comfortable on them.

  • FoodFeud says:

    I’ve been looking for a vegan burger bun for a while! Thanks! Also, I just heard about the cookbook recently – congratulations and I can’t wait! It sounds awesome.

  • Josiane says:

    Ils ont l’air drôlement bons, tes pains à hamburgers, ma belle! Parfaits pour aller avec mes boulettes à l’okara, pour un burger 100% maison… qui, malheureusement, ne pourra être matérialisé que quand je serai moins submergée (en partie littéralement, avec la flotte qui s’infiltre dans la maison), ce qui ne semble pas vouloir se produire de sitôt. Mais je garde la chose en tête; au pire ce sera pour le premier barbecue de la saison l’été prochain!

    • Celine says:

      je crois que 2011 essaie d’établir un record de pires conneries. je pense a toi, Josiane. bon courage.

  • Ashlae says:

    Making these RIGHT now :) Thanks for your help this morning – you’re an absolute gem!

  • Elise says:

    These look really good, I keep meaning to get back into bread making, but I always manage to find something ‘better’ to do! I think I’m mildly scared of it.

    • Celine says:

      I dropped bread-making for a long time before working on this, and while I appreciated the break, it was fun to get back in to it. all this to say, you gotta be in the mood for it, right?