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Multigrain Buns / rolls with Spelt Rye Kamut Sorghum Barley. vegan burger buns or dinner rolls. soy-free recipe
You can use other flours that you have, or use more of the available ones. The water absorption is different for each flour, so you might need to add a few Tablespoons more water, or more flour. Mix flours and yeast mixture for a minute, If the dough appears too sticky, add flour, if too dry and crumbly, add water and knead again. After kneading for a few minutes, it should be a soft, somewhat sticky dough and not stiff or not batter-y sticky.
Time for soft freshly baked bread again. These rolls are small-medium pull apart and have a lot of different grains. Spelt, Rye, Kamut, Sorghum, Barley whole grain flours, all in one bun. Yes, there is a whole lot of whole grain hidden in these buns. And they are not dense or cardboard. 🙂 I always add some fruit or veggie to the bread. Like this beautiful Pumpkin Wheat loaf or this Grape Sandwich bread with whole grains. I still have a Mango bread in the drafts..:)
I decided to keep these buns in the neutral territory. The recipe has variation options listed if you would like to make them savory or sweet. How do you like your bread?
These buns can be eaten as is with some hummus, non dairy butter(yumm), extra virgin olive oil, PB and J, nut butters, with soups and more. They are also very sturdy to make burgers. The size on the pictured buns is more for a snack slider. You can make about 4-5 larger burger buns with the dough.
For more Bread, buns and the lot see here.
For Glutenfree Breads, buns and the lot see here.
Steps:
In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes or until frothy.
Add the flours, salt, wheat gluten and oil or yogurt.
Mix with a spoon until well combined, then knead for 2-3 minutes. Use more bread flour if needed to make a soft not too sticky dough.
Spray water on top, cover with towel and let sit for 1.5 hours or until doubled.
Using 2 or more Tablespoons bread flour on your hand and on the dough, punch it down and knead for half a minute. Divide into 6-7 equal portions and roll into balls.
Place balls half an inch away from each other on parchment lined sheet. Spray water on top.
I decided to keep these buns in the neutral territory. The recipe has variation options listed if you would like to make them savory or sweet. How do you like your bread?
These buns can be eaten as is with some hummus, non dairy butter(yumm), extra virgin olive oil, PB and J, nut butters, with soups and more. They are also very sturdy to make burgers. The size on the pictured buns is more for a snack slider. You can make about 4-5 larger burger buns with the dough.
For more Bread, buns and the lot see here.
For Glutenfree Breads, buns and the lot see here.
Steps:
In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes or until frothy.
Add the flours, salt, wheat gluten and oil or yogurt.
Mix with a spoon until well combined, then knead for 2-3 minutes. Use more bread flour if needed to make a soft not too sticky dough.
Spray water on top, cover with towel and let sit for 1.5 hours or until doubled.
Using 2 or more Tablespoons bread flour on your hand and on the dough, punch it down and knead for half a minute. Divide into 6-7 equal portions and roll into balls.
Place balls half an inch away from each other on parchment lined sheet. Spray water on top.
Sprinkle Sesame seeds or other seeds of choice on top.
Cover with towel and let rise for 15 minutes.
Bake at preheated 365 degrees F for 25 minutes.
Multigrain Buns /Rolls with Spelt Rye Kamut Sorghum Barley. Vegan Recipe
Multigrain Buns / rolls with Spelt Rye Kamut Sorghum Barley. vegan burger buns or dinner rolls. soy-free recipe
Ingredients
- 1 cup warm water
- 1 Tablespoon active yeast
- 1 Tablespoon raw sugar, coconut sugar
- 3/4 cup bread flour
- 1/4 cup Spelt or Wheat flour
- 1/4 cup Rye flour
- 1/4 cup Kamut flour
- 1/4 cup Sorghum flour
- 2 Tablespoons Barley flour
- 1 Tablespoon vital wheat gluten
- 3/4 teaspoon salt
- 1 Tablespoon Extra Virgin Olive oil, Use 2 Tablespoons non dairy yogurt to make Oil free
- Variations: To make sweeter version, add 3 Tablespoons more raw sugar and spices of choice like cinnamon, chai spice.
- To make Savory, add chopped herbs, garlic powder or onion flakes, 1/4 teaspoon more salt, or roll up some fave pesto in them.
Instructions
- In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes or until frothy.
- (To make sugar free, add a Tablespoon of bread flour to the water. Add pureed date, maple, stevia or other sweetener of choice when you add the flours, so the bread is not bland.)
- Add all the flours, salt, wheat gluten and oil/yogurt.
- Mix with a spoon until well combined, then knead for 2-3 minutes. Use more bread flour if needed to make a soft, not too sticky dough.
- Or add everything to stand mixer and knead at bread dough speed for 5-6 minutes.
- Spray water on top, cover with towel and let sit for 1.5 hours or until doubled.
- Using 2 or more Tablespoons bread flour on your hand and on the dough, punch it down and knead for half a minute.
- Divide into 6-7 equal portions and roll into balls.
- You can shape by making small rectangles of the divided dough and rolling them up like jelly roll, or pulling on all sides and tucking under. Place seam side down.
- Place balls half an inch away from each other on parchment lined baking sheet.
- Spray water on top.
- Sprinkle Sesame seeds or other seeds of choice on top.
- Cover with towel and let rise for 15 minutes.
- Bake at preheated 365 degrees F / 180ºc for 25 minutes.
- Take out of oven, let sit for 2 minutes. Break apart, slather with evoo or earth balance and gobble it all up.
Notes
Nutritional values based on one bun
Nutrition
Calories: 136kcal, Carbohydrates: 24g, Protein: 4g, Fat: 2g, Sodium: 221mg, Potassium: 51mg, Fiber: 2g, Sugar: 1g, Calcium: 3mg, Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
they look so fluffy and soft, richa! i’d love a couple fresh from the oven, smothered in earth balance.
i’ll make some gf ones for ya.. no worry:)
the rolls are looking great. i have some premixed organic multi grain atta, so will try baking breads from it.
yes, you can use that too.. add some high gluten bread or all purpose flour to keep it light:)
They’re so pretty, it must be difficult to actually start tearing into them! I’m sure I’d overcome my reservations pretty quickly though. And savoury bread over sweet every time!
It takes just one minute to get over the admiration:) the fresh bread smell gets tot he taste buds:))
looks amazing.. Perfectly baked.. very tempting.. Love this mix of all the grains here!
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So golden brown and utterly delicious! I always skip the bun when I make burgers, opting instead to just eat them like plain patties or wrapped up in sturdy greens… But these buns could convince me to go back to bread. They look incredible!
I eat just patties some days too. but a bread usually pops out of the oven every other day.. so there are only very few days of breadlessness in this house.:)
I want these and a big bowl of stew now. 🙂 I bet the house smelled wonderful when you pulled these beauties out of the oven!
It sure did!:))
Looks fabulous! I can almost smell that freshly baked bread from here!
I can smell some again in my house too!
Thanks Richa for this recipe,Its so healthy esp. I liked you use water while baking. Every so called health or “self style” ayurvedic cook fashionably declare milk with salt in baking “tartlets” which according to ayurveda is a toxic combination. Its simple science of breaking of enzymes. Your recipe is our dinner tonight.
Great. Let me know how they turn out.
Looks amazing..my kiddo can’t handle multigrain, can I just do wheat sorghum and bread flour??
Yes. use the same amount of bread flour and add as much wheat or sorghum. knead for a minute and adjust flour or water if needed. not dry stiff and not too sticky dough is what you want to get after 5 minutss of kneading.