Whole Wheat Buns


I make these whole wheat buns to go with veggie burgers and vegan sloppy joe type recipes. If you want a softer bun, be sure not to over bake them. The tops get crusty quite quickly. I know because I've left them in the oven a bit too long a couple of times.





Whole Wheat Buns

2 tablespoons ground flax seeds
2 tablespoons water
3 cups whole wheat flour
¼ cup vital wheat gluten
1 tablespoon active yeast
½ teaspoon baking soda
1 ½ cups warm water
2 teaspoons date sugar

Mix ground flax seeds and hot water. Set aside to thicken.

Mix date sugar, ½ cups of warm water (approximately 110 degrees) and the yeast in a mixing bowl. Set aside for approximately 10 minutes until the mixture begins to bubble.

Stir in flax seed mixture.

Stir together the flour, wheat gluten, and baking soda in a bowl.

Add dry ingredients to yeast mixture.

Trickle in 1 cup of water slowly until mixed together. Turn out onto a flat surface.

Knead for 4-5 minutes until smooth but slightly sticky.

Place dough in a bowl, cover with a lint free towel, and set aside in a warm place for 2 hours until the dough as doubled in size.

Punch down the dough. Divide into 6 balls. Shape them into smooth balls. 

Cover a baking sheet with parchment paper. Place the buns on the parchment paper a couple of inches apart. Flatten the tops slightly if using for veggie burgers. Place in a warm place and let rise for 1 hour.

Preheat oven to 370 degrees. Bake for 25 minutes.

Place on a cooling rack and allow to cool completely. If using for sandwiches, cut in half using a serrated knife.

 Note: I use organic ingredients whenever possible.

Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky bu...
Read more

Sourdough Waffles

Image
I first decided to make Sourdough Waffles as a way to meet two needs. I was craving waffles, and I wanted a way to use the sourdough discard left from feeding my sourdough starter . Throwing away the discard every day feels wasteful, so I try to find ways to use it when possible. It worked for the waffles, but I found that letting the batter set overnight better develops the flavor. You can make it either way. If you want to let it set, use one day's discard to make the batter and make the waffles the next day. I prefer to make the batter early in the day and leave it in the refrigerator until the next day. It works great.    I like to serve them with fresh fruit and just a touch of maple syrup.  I bought a mini-waffle maker to make mine because I wasn't sure how committed I was to making waffles and didn't want to invest in an expensive waffle maker until I was. Using the mini-waffle maker takes a long time, but I probably won't replace it for a while because waffles...
Read more