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.

  • Oh bully! I’m in the middle of putting the final touches on the gluten free version of these. {Okay, not actually “in the middle” – I don’t have an oven or baking station at work, sadly.}

    I’ll still let you know when I perfect the recipe!

    • Celine says:

      it won’t go to waste, no matter what. but yeah, we’re gonna be super limited with what we can include in the book.

  • They certainly look very professional and I am sure that they taste great too!

  • Joy says:

    The buns look great.

  • Nix says:

    Oh yum! Now if you could stuff the contents of a veggie burger into that fantastic looking bun and have a self contained burger….Man, that would probably be the icing on the cake…or the ketchup on the patty :)

  • donatella says:

    Great recipe! It looks delicious and ready to contain my veggie burger for sunday’s lunch…
    beautiful blog!
    greetings from Roma
    donatella