I use a mixture of soft wheat flour (you will find it at the supermarket as whole wheat pastry flour), bread flour and wheat gluten for these wonderfully light and chewy buns. These are much lighter and fluffier in texture than my Whole Wheat Boule which I think makes them the perfect bun for my turkey mushroom burgers, my Mini BBQ Burgers and my Vegan Burgers. I also love those buns with any of my yummy soups! As for all my bread recipes, I make a starter “sponge” which activates the yeast before it is mixed in with the rest of the ingredients (Don’t forget the rule about measuring flour).
Soft Wheat Buns
: Make sure the water is not actually hot or the yeast won’t rise as well!
Cuisinicity Tip2 :
To measure the flour, always use
dry measuring cups
do NOT pack the flour
Your dry cup should be filled so that the flour stays light and fluffy and you should use a knife or your finger to level the flour across the measuring cup to get rid of excess on top.
- 1/2 cup lukewarm water*
- 1/2 tsp sugar
- 3 tsp dry active yeast
- Remaining ingredients:
- 1 cup lukewarm water*
- 3 Tbsp extra virgin olive oil
- 2 cups whole wheat pastry flour (260g)
- 1 cup unbleached organic bread flour (144g)
- 1/3 cup wheat gluten (46g)
- 3/4 tsp salt
- Egg “wash” optional
- 1 egg + 1 tsp skim milk slightly beaten
Preheat oven to 400
Place 1/2 cup of lukewarm water in a small cup and add the sugar and active yeast, stir and let sit for 8-10 minutes until the yeast becomes foamy. It will double in size.
While the yeast is rising, place the remaining cup of lukewarm water in the bowl of a stand electric mixer fitted with a dough hook and add the olive oil, whole wheat pastry flour, bread flour, wheat gluten and salt, in that order.
Pour the foamy yeast mixture in the bowl over the rest of the ingredients.
Mix the dough (using the dough hook), on low speed until the dough forms a ball (about 1 minute) and on medium speed for an additional minute.
The dough will feel a little sticky (that's OK!), so sprinkle a little dusting of flour on top of the dough (2 tsp but no more, don’t worry it will be just right when it has had a chance to rise) so your hands won’t stick to the dough when you take it out.
Place the dough in a medium bowl (large enough for the dough to rise double its size) and cover with plastic cellophane.
Let rise for 30 minutes.
Cut with a sharp knife into 6 equal pieces and roll each into a little ball.
Place the dough balls on a non-stick baking sheet about 1 inch from one another.
Brush egg wash on top of each and let rise for 15 minutes (Discard extra egg wash).
Place in preheated oven and bake for 15 minutes.