Multigrain Burger Buns
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Allow to cool thoroughly before slicing
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.