Tuesday, June 24, 2008

Whole Grain Hamburger Buns

-Shar's Bosch Kitchen Center

In Bosch with dough hook:
5 cups warm water 115 degrees
1 cup canola oil
2/3 cup honey
1/2 cup potato flour
1/2 cup buttermilk powder
2 cups high gluten flour (optional) - (2 cups AP flour + 3 tsp. vital wheat gluten)
3 cups fresh ground whole wheat flour, plus more - see below
4 Tbsp. dough enhancer
4 Tbsp. SAF instant yeast
1-1/3 cups 14-grain mix OR 1/3 cup each amaranth, flax seeds*,sesame seeds*, and millet

Knead on speed One for 2 minutes (will be the texture of cake batter). Cover and let sponge for 10-15 minutes.

2 Tbsp. salt
3 eggs (optional) for lighter texture

Continue to add enough fresh ground whole wheat flour to shag the sides of the bowl. Dough should be soft but not sticky. Knead for 6 minutes or until the gluten has developed. Form into buns. 3 oz. for hot dog buns, 4 oz. for hamburger; 6-8 for hoagie; 16 oz. for baguette. Place on parchment lined cookie sheets or baguette pan. Optional: Brush with beaten egg wash (1 egg & 2 Tbsp. water). Top with sesame seeds etc. Let rise until double.

Bake at 350 degrees for 15-20 minutes or until internal temperature is 200 degrees.

Mom Roberts: Shape and freeze on sheet pan and store in Ziploc bags. For evening use, remove in the morning and place on sheet pan. Let thaw and rise; bake as normal.

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