Makes 8 large buns
A great burger requires a great bun because it is impossible to have a great burger without one. And a great burger bun means you made it yourself or you picked it up fresh from a delicious bakery. It is fresh, soft & puffy yet substantial enough to support your delicious veggie patty piled high with add on ingredients that make 100’s of different delicious burger outcomes. This Spelt Quinoa burger bun fits the bill on all of those important points. Whole grain spelt is so flavorful in addition to healthy, the quinoa flakes add some protein to the bread and keep it light. The black & white sesames on the top make it beautiful & add an occasional crunch. Any way you try these buns you will be satisfied & I guarantee you will pile high your delicious burger + ingredients & enjoy the experience to the max! Try them & see for yourself!
Mix wet ingredients: water, maple syrup, aquafaba, & olive oil,
Now combine the dry ingredients into a different bowl: spelt flour, quinoa flakes, yeast & salt & stir to combine.
Make a well in the dry ingredients & add the wet ingredients into the dry. Mix to form a shaggy dough ball first with a dough whisk, then either a flexible dough spatula or your hands.
Rest dough ball covered for 10-15 minutes to let flour hydrate.
Turn dough out on the counter and knead by folding dough & then pushing with the heel of the hand. Turn 1/4 turn and do the same. Continue to turn and knead for 10 minutes. The dough should become smoother after kneading.
Put the dough in an oiled bowl and cover and let rest till doubled in size. (Mine took 45 min but my kitchen was warm).
Once the dough has doubled remove cover & sprinkle flour on top of the dough & turn it out onto the floured counter. Flatten into a disc shape.
Now cut the dough with a bench scraper into 8 pieces if you want 8 medium to large size buns. You can make more if you prefer smaller buns.
Grab one piece and with the sticky side up pull the edges & go around while continually pulling the edges to the center and forming a ball. Roll around on the counter with your hand pull ball toward you to tighten the surface & then place it on the baking tray & keep it covered while you continue to shape the rest of the dough pieces.
Now rest the dough balls until they rise almost doubled in size. (For me this was another 45 minutes). Preheat the oven to 400F after 30 min of this second rise.
Into a small bowl add a bit of soy milk, a drizzle of maple syrup & a small squeeze of mustard & mix. Then with a pastry brush carefully brush the tops of the buns. (Be careful not to deflate the buns so brush lightly).
Sprinkle with black & white sesame seeds.
Bake for 15 minutes or until golden.
Take out & let cool for 30 min before serving.
Build your burger & ENJOY!
