Buckwheat Hamburger Bun
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 384.9
- Total Fat: 10.5 g
- Cholesterol: 149.9 mg
- Sodium: 273.0 mg
- Total Carbs: 61.0 g
- Dietary Fiber: 9.7 g
- Protein: 17.3 g
View full nutritional breakdown of Buckwheat Hamburger Bun calories by ingredient
Introduction
modified from “40-Minute Hamburger Buns.” Recipe. Best of Country Breads. Reiman Publications, 2000. 45modified from “40-Minute Hamburger Buns.” Recipe. Best of Country Breads. Reiman Publications, 2000. 45
Number of Servings: 6
Ingredients
-
1 tablespoon bakers yeast
1/2 cup warm water
2 tablespoons extra virgin olive oil
1 tablespoon sugar
1 eggs plus 2 egg whites
1/2 teaspoon salt
1 cup Bob's Red Mill Buckwheat flour
3 cups whole wheat four
(or 1/2 cup pastry flour + 2-2.5 cups whole wheat flour)
Directions
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg and egg whites, salt, buckwheat and pastry flour. Then, add enough whole wheat flour to form a soft dough.
Using the remaining whole wheat flour, prepare a floured surface and lay the dough on top of it; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
Serving Size: makes 6 small hamburger buns (sliders)
Number of Servings: 6
Recipe submitted by SparkPeople user LBACHAND.
Using the remaining whole wheat flour, prepare a floured surface and lay the dough on top of it; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
Serving Size: makes 6 small hamburger buns (sliders)
Number of Servings: 6
Recipe submitted by SparkPeople user LBACHAND.