In an effort to make my grains healthier and easier to digest by soaking them, I came across this recipe that I adapted to fit my needs. The soaking improves the texture, making these buns soft with a good crumb. The recipe makes delicious hamburger or hot dog buns that are so much better tasting and better for you than store-bought buns.
Recipe adapted from Sustainable Eats
This recipe makes about 2 dozen buns.
Step One:
There are two parts to prepare the night before you are ready to bake:
Part One:
In a large bowl combine:
3-3 1/2 cups whole grain flour (I used 1/2 multi-grain and 1/2 whole wheat)
1 1/2 c. filtered water
2 tbsp raw apple cider vinegar
Mix all ingredients together to form a ball. Cover the bowl with a damp towel and leave it on the counter to soak overnight.
Part 2:
In the bowl of a stand mixer (or other large bowl) combine:
3-3 1/2 cups whole grain flour (I used 1/2 multi-grain and 1/2 whole wheat)
1/4 tsp yeast
1 1/2 c. filtered water
2 tablespoons raw apple cider vinegar
Knead everything together in the stand mixer for about 5 minutes (you could also do this by hand). The dough should feel a bit sticky but should not stick to the sides of the bowl. Cover with a damp towel and let sit on the counter overnight.
Step Two:
The next day:
Combine your two dough parts together on the counter by kneading until they are one big mass. Plop the combined dough back into one of the large bowls.
Step Three:
In a medium bowl combine:
2 tablespoons warm (not hot) filtered water
2 1/4 tsp yeast
1 tsp honey
Stir until yeast is dissolved and let sit until bubbly (about 3-5 minutes).
Add in:
1/4 c. honey
2 tablespoons melted butter (or coconut oil if going dairy free)
1 tsp sea salt
Add your yeast/butter/honey/salt mixture to the large bowl with the dough in it and mix everything together with your hands until well incorporated. It will be very sticky and gloppy. Add about 1/4-1/2 c. of whole wheat flour and incorporate that with your hands and then turn onto a lightly floured counter. Add another 1/4-1/2 c. whole wheat flour to the counter to keep the dough from sticking and knead for about 8 minutes. The dough should be soft and pliable and slightly sticky. Don’t add too much flour! Here is where you need to get a feel for your dough. If it is sticking to your hands and the counter like crazy, sprinkle on a bit more flour. *Tip: Knead quickly to minimize sticking. The slower you knead the more chance there is that it will stick to the counter.
Place finished dough back into the bowl, cover, and let rise in a warm place in the kitchen until doubled, about an hour depending on how warm your kitchen is.
After the first rising, punch dough down, and form into buns (hamburger or hot dog buns). (I pull off a chunk of dough that fits in the palm of my cupped hand and find that that is about the right amount for a hamburger bun. Use slightly less for hot dog buns.) Place shaped buns onto a greased cookie sheet (I like to flatten them down when I put them on so that they spread out a bit), cover with a towel and let rise about 30 minutes.
After about 30 minutes, preheat oven to 350 degrees, and once heated up, bake buns 15-18 minutes until light golden brown on top. Remove from pan to a wire rack to cool.
Slice after they are cool for immediate use or keep them unsliced and freeze them in a zip top bag until you need them.
Now you can enjoy healthy, homemade buns to go with your grass-fed burgers or nitrate-free hot dogs!
This post is linked to The Morris Tribe, Homestead Barn Hop, Like a Mustard Seed, Beyond the Peel, and Whole Lifestyle Nutrition.
4:02 pm on July 4th, 2012
Great tips thanks.
I found you via Whole Food Wednesday. I linked in a post about spicy mince lettuce cups. Have a great week.