Conservation Grain’s Old & Ancient Hamburger Buns
Old & Ancient Flour is blend of spelt and Kamut. It works beautifully in this recipe which has been adapted from The Home Made Flour Cookbook, by Erin Alderson.
- 200 g. (1 c) warm water
- 2.25 g. (1 pkg) dry yeast
- 42 g. (3 tblsp) honey
- 270 g. (2 c) Old & Ancient flour
- 144 g. (1 c) unbleached white flour
- 33 g. (3 tblsp) olive oil
- 2-3 g. (1/2 tsp) sea salt
- 1 egg plus 1 egg yolk for dough
- 1 egg plus 1 tblsp cold water for wash, whisked
- golden flax to sprinkle on top of buns
- salt mill for cracked salt
- Combine water, yeast and honey. Let sit for 5-10 minutes.
- In another bowl, whisk olive oil and eggs. Combine with the water-yeast-honey.
- Mix salt into the flours, then add the dry ingredients to the bowl of wet ingredients.
- Stir, scraping dough from the sides. The dough will come together and form a sticky ball (see photo). Do not overwork the dough. Resist the urge to add more flour.
- Cover and set aside at a warm-room temperature for 40 minutes.
- Then place in the refrigerator for 1 hour or more.
- Remove from the refrigerator. Gently turn out the dough onto a lightly floured surface. Cut into 6 pieces. A scale is helpful to achieve equal size buns–if you care.
- With each piece of dough, tuck the corners into the center to form a ball. Then turn over the ball and using floured hands gently finish shaping the sides. Set on a baking sheet lined with parchment paper.
- Drap plastic wrap dusted with flour (so it doesn’t stick) over the baking sheet. Set aside at room temperature until the buns are puffy and doubled, about an hour.
- Pre-heat oven to 400ºF.
- Very gently brush each bun with egg wash. Top with cracked salt and flax or seeds.
Bake at 400ºF for about 12 minutes until golden brown top and bottom.
These buns freeze well, so you can always have a few on hand.
Yield: 1/2 dozen large buns
Find more recipes at www.conservationgrains.com