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Dee Randall
 
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Default "Healthy" Sourdough Hamburger or Hotdog Buns


"Crombie" > wrote in message
news:Enw0c.4358$PY.2568@lakeread05...
> This is a heart-healthy recipe - and, best of all, the buns are delicious.
> I use this same recipe to make dinner rolls (if making dinner rolls, the
> recipe will make 16). After you eat these, you will never eat a "white"
> hamburger or hot dog bun again.
>
> Sourdough Hamburger or Hotdog Buns
>
> 1 cup sourdough starter
> 2/3 cup buttermilk
> 2 TBSP cracked wheat (dry)
> 2 TBSP sugar
> 2 TBSP Extra Virgin Olive Oil
> 1 1/2 cups bread flour
> 1/2 cup oat flour
> 1/2 cup 10-grain flour
> 1/2 cup flax seed meal
> 1 tsp salt
> 2 TBSP dried parsley
> 2 TBSP wheat bran
> 2 TBSP grated romano or parmesan cheese
>
> Add all ingredients to machine's bread pan in the order given. Set on

dough
> cycle and start. When dough cycle is complete (1 hour 20 minutes - 1

hour
> 40 minutes depending on machine), punch down the
> down and roll into a log shape. Cut into eight pieces (ten if making hot
> dog buns). Shape into hamburger buns. Cover with a very damp oiled rag

and
> put in a warm place to rise. Depending on the temperature of your house
> this usually takes 2-6 hours. If I am in a hurry, I put mine in my oven
> with the light on or the microwave that has a light underneath that keeps

in
> warm inside and they only take two hours to rise. If I am not in a

hurry
> I set them out on the counter and they usually 3-8 hours - depending on

how
> active your sourdough starter is. Bake 16-20 minutes at 350 in a regular
> oven; 12-13 minutes in a speedbake convection oven. Use speedbake if you
> have a convection oven.
>
> Note: I bought a hot dog bun pan from KingArthurFlour and I love it.

They
> also have a hamburger pan but it is on back-order. These pans come with a
> 25-year warranty and are made by Chicago Metallic.
>
> I use Bob's Red Mill 10-grain flour and buy my cracked wheat from

KingArthur

The King Arthur cracked wheat you buy, is it like a bulgar, which is graded
in grades, such as fine, medium, large, or where I buy it as bulgar #1,
Bulgar #2 and so on?
Is it hard or is it like oat or wheat bran?
Thanks,
Dee