This post contains affiliate links. Please see our disclosure policy.
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!
Richa,
I just stumbled upon your website – and it has great recipes!
i have a question – while baking breads – is there a substitution for yeast?
Thanks,
Vaishali
not for yeast breads and buns. you can use baking powder to make quick breads and rolls, but the recipe would be entirely different. the baking powder bread doesnt need rise time, the liquid needed would be very different and it is a completely different taste and texture.
Looks delicious
What a great idea! I always want to make veggie burgers at home but I hate buying buns from the grocery store!
Another great reason not to buy store bought buns. Fabulous looking buns!
Rich, multigrain rolls sounds really nice,
Oh my goodness, look how gorgeous those rolls look! I still am talking about making rolls, but have not made any yet. I love your flour mixture, it sounds like a fun mix of flavors in your rolls:-) Hugs, Terra
These look simply perfect! You have no idea how much I’d love to be able to reach through my screen and grab one — they’d be perfect with all the soups I’ve been eating lately!
I’m amazed at how puffy these look. We live at really high elevation. I struggle to get whole grain breads to not be as dense as a brick. I’ll have to try these and see how they do!