MULTIGRAIN BURGER BUNS

 

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Ingredients

  • 1/4 cup rye flour
  • 1/4 cup oat flour
  • 1/4 cup flax seed meal
  • 1/2 cup quinoa (thoroughly rinsed)
  • 1 cup bread flour
  • 1 1/2 cups white whole wheat flour
  • 1 3/4 tsp salt
  • 1 3/4 tsp yeast
  • 2 TB vital wheat gluten
  • 1 1/2 tsp barely malt syrup
  • 1 3/4 cups warm water

Directions

  • Whisk together the dry ingredients. Dissolve the barely malt syrup in the warm water. Add to the dry ingredients and mix thoroughly with a wooden spoon. You will have a sticky dough. Cover lightly and set aside (on the counter) for 2 hours. At this point you can either refrigerate the dough for about 5 - 7 days or use immediately. However, if you can refrigerate it for a few hours at least, the dough will be easier to handle.
  • Dust the dough with flour and divide into plum sized balls about 1/4 lb each, dust with more flour as needed. Shape into taut balls by pulling the sides down and around the bottom, rotating as you go. Place on a parchment covered cookie sheet. Flatten slightly and cover loosely with plastic wrap. Allow to rest / rise for 20 - 40 minutes. You will know when the buns are ready for the oven when you poke one with your finger and the dough doesn't immediately spring back.
  • Preheat your oven to 350' F while the buns are rising. Brush with an egg wash and bake for about 20 minutes or until golden brown and firm.
  • Allow to cool thoroughly before slicing

Notes

What a delightfully nutty, earthy bun this dough made. You see....I have a lot of different flours in my fridge. I really need to start using them up a bit. These buns are a result of my flours and grains experiment. The recipe can be easily doubled.

Categories: Bread  High Fiber  Roll 
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