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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!
Hello again
I’m please to see the manufacturers of one of the best brands of flour here in the UK (Dove’ s Farm) appear to sell all the types of flour you use about (they give them different names though – traditional names- such as ‘einkorn’ for example).
All however are wholemeal versions. Wholemeal wheat, wholemeal spelt, wholemeal strong bread flour etc. In fact I’ve never baked with processed refined white flours at all and don’t really want to start.
Are the flours you use above eg bread flour, wheat flour, spelt flour etc, the wholegrain versions? And what about your other recipes? I see you use all sorts of flour – spelt flour, rice flour etc but I really don’t know if you are referring to the wholemeal (wholegrain versions) or not. I won’t attempt to start following your recipes until I know as it will make a crucial difference to the results.
I see a few brands here that make white spelt flour, and of course wheat flour is easy to get as white or wholemeal (you say wholewheat) , but the other varieties I’ve seen, like sorghum, khorosan, triticale, rye etc are generally the wholemeal versions,
Thank for any help you can offer
Helen
Here is a thread I found about the differences. https://www.thefreshloaf.com/node/1765/wholemeal-flour-it-really-whole-wheat-flour
In general, whole wheat flour or 100% whole wheat flour in the US would mean whole meal wheat flour in the UK.
Depending on the country or brand, the entire grain is either milled together, or separated (into Endosperm, bran, and wheat germ) and milled and mixed back in to make the wheat flour.
Even if the flours that I and you use, are milled exactly the same way, say the entire wheat berry is milled, the wheat might still be different. There are several types of wheat and some can be local to the country or region. So there can be adjustments needed in any baking recipe because of that. For bread baking, you can adjust the dough during the kneading. There is quite some time and leeway at that point. If the dough is getting too stiff, add more water and incorporate it slowly. If the dough is too sticky, add some flour, a bit at a time. You want a smooth and soft dough at the end, which is also a bit elastic. A few tablespoons of liquid or flour difference from the recipe is ok.
Hope this helps. Happy baking!
Xx
I clearly ‘knead’ to stop worrying, to roll up my sleeves and get going then…..
Hi, I made this recipe and the buns were very light.this will be our multigrain Pav recipe from now.thanks for the recipe.