Whole Wheat Burger Buns
Makes 6 buns
- 1/2 cup room temperature almond milk
- 1/2 cup room temperature water
- 1 Tbsp. sugar
- 1/2 of a .25 oz packet of active dry yeast
- 2 1/2 cups of whole wheat flour
- 3/4 tsp. salt
- 1/2 Tbsp. almond milk
- 1/2 Tbsp. water
- Sesame seeds
- In a large bowl combine the warm milk, warm water, sugar and yeast. Let stand for a few minutes until bubbles appear on the surface.
- Combine the flour and salt in another bowl.
- Add the flour mixture, 1/2 cup at a time to the large bowl, mixing until the dough comes together and separates from the sides of the bowl. Dough should be soft and not sticky, but not dry either.
- Knead the dough until elastic and place in a lightly oiled bowl.
- Cover and let rise in a warm area until doubled, about one hour.
- Punch down the dough and form 6 buns.
- Knead each bun, then place on a parchment lined baking sheet.
- Let them rest for 5 minutes, then flatten slightly with your hand.
- Cover with a dish towel and let them rise until doubled, about 30 minutes.
- Preheat oven to 400º.
- In a small cup, mix the milk and water, and brush over buns.
- Sprinkle with seeds.
- Bake for 15 minutes, until just starting to brown.
- Enjoy with curried quinoa veggie burgers.
The buns before and after doubling in size (steps 7 and 9).
I made another tasty treat yesterday, also- dehydrated watermelon slices! It's not exactly watermelon season, but I couldn't help picking one up at the produce market last week. They took forever to dehydrate. The thinner slices were ready in about 8 hours, the thicker ones took about 14. I suck at cutting even slices. I added coconut shreds on the top of some of them for added sweetness, not that watermelon needs to be any sweeter. I can't wait for spring and summer to roll around so I can dehydrate more fruits! The dehydrated pieces can be stored in an airtight glass container or zip lock bag.