Recipe: Hamburger Buns

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Conservation Grain’s Hamburger Buns

This recipe was first made with Old & Ancient Flour, a blend of spelt and Kamut. It turns out that our new flour milled from sprouted wheat produces buns that are even better for those summertime hamburgers with all the fixings. The stronger gluten and higher protein in Sprouted Spring Flour gives the buns more strength for the job.

Dough Ingredients

  • 200 g. (1 c) warm water
  • 2.25 g. (1 pkg) dry yeast
  • 42 g. (3 tblsp) honey
  • 270 g. (2 c) Sprouted Spring 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 white plus 1 tblsp cold water for wash, whisked
  • golden flax to sprinkle on top of buns
  • salt mill for cracked salt

 

Instructions:

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Your dough will be this sticky!
  1. Combine water, yeast and honey. Let sit for 5-10 minutes.
  2. In another bowl, whisk olive oil and eggs. Combine with the water-yeast-honey.
  3. Mix salt into the flours, then add the dry ingredients to the bowl of wet ingredients.
  4. 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.
  5. Cover and set aside at a warm-room temperature for 40 minutes.
  6. Then place in the refrigerator for 1 hour or more.
  7. 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.
  8. With each piece of dough, tuck the corners into the center to form a ball. Then turn over the ballimg_20190628_131820143~22007566131..jpg and using floured hands gently finish shaping the sides. Set on a baking sheet lined with parchment paper.
  9. 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.
  10. Pre-heat oven to 400ºF.
  11. 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 are just as good or better the next day.

Yield: 1/2 dozen large buns

Find more recipes at www.conservationgrains.com

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