August 25th, 2018

Spelt & Emmer Burger Buns

Dinkel-Emmer-Vollkorn-Buns-23There is one advantage of recipes which are troublesome in the development: the other good recipes you find on the way. A recipe which development was extremly troublesome is the spelt & emmer sandwich bread I needed for my “Vergessene Getreideschätze” course. It took me over a year until I got the bread just as I wanted it to be. But as I was testing different methodes and the influence of ingredients, I got a lot of good recipes during this tests: Sandwich bread with Emmer, Spelt-Sandwich bread, Spelt-Emmer-Sandwich bread und spelt brioche. And this whole grain Spelt & Emmer Burger Buns are from this series, too.

If you plan to bake fluffy whole grain bread with ancient grains, enhancing the gluten network is the point which needs the most attention. Adding Vitamin C – for example in form of rose hip powder – helps here very much. Another possibility is the use of enzyme active bean flour. Original used in France for baguette baking, I made the experience that it helps enhancing the weak gluten network of emmer or einkorn dough, too.  And so I choose it for this recipe. To further enhance the dough formation, all of the emmer flour ist added into the poolish, so it has a lot of time to soak. And when the dough is kneaded with a careful eye on the gluten development, then baking delious whole grain burger buns is easy!

Spelt & Emmer Burger Buns

yields 10 rolls

Emmer-Poolish

  • Dinkel-Emmer-Vollkorn-Buns-13150g Emmer flour (whole grain)
  • 150g Water
  • 1g fresh yeast

Dough

  • Emmer-Poolish
  • 350g whole spelt flour
  • 200g Water
  • 50g Egg (1 Egg size M)
  • 10g Salzt
  • 9g fresh yeast
  • 4g Enzyme active bean flour (optional)
  • 4g Physillium hulls
  • 4g enzyme active  Malt
  • 85g Butter

Topping

  • Sesame

Mix the ingredients for the poolish and ferment for 12-14 hourrs.

For the dough, knead all ingredients except butter for 4 min at slow speed. Now add  the butter all at once and knead to full gluten development (2-3 min)

Let rise for one 2 hours.

Divide into 100g pieces and form to buns and press them down. Place on a baking tray, wet their surface and sprinkle with sesame.

Proof for 1.5 hour.

In the meantime heat the oven to 230°C.

Bake at 250°C for 16-18 min with steam.

5 Responses t_on Spelt & Emmer Burger Buns

  1. Maru September 17th, 2018

    Hallo Stefanie,

    wie kann ich das Bohnenmehl mit etwas anderem ersaetzen? Bzw. kann ich getrocknete Bohnen selber mahlen?

    Viele liebe Gruesse aus dem wilden Westen,

    Maru

    Reply
    1. Stefanie September 17th, 2018

      @Maru: Falls du getrocknete Bohnen oder Erbsen daheim hast, könntest du einen Teil zerkleinern (Getreidemühle, Mixer etc.) und verwenden. Bohnenmehl wird aus Saubohnen hergestellt, die fraglichen Enzyme stecken aber auch in anderen Bohnen, ich habe z.B. auch schon Azukibohnen gemahlen und verwendet.
      Oder du nimmst stattdessen eine gute Portion Vitamin C (bei purem Vitamin C reicht eine Messerspitze, bei Hagebuttenpulver würde ich 10g nehmen und von Acerolakirschsaft 5g).

      Reply
  2. Claudia August 29th, 2018

    Wir haben uns gerade die Bürger schmecken lassen. Für die Brötchen gab es dreimal Daumen hoch.
    Allerdings hab ich Emmer gegen einkorn getauscht und ein helleres Dinkelmehl genommen.

    Die Brötchen sind ein echter Gewinn, wenn man vorher nur die Pappe der großen bratbuden kennt.

    Reply
    1. Stefanie August 29th, 2018

      @Claudia: Das freut mich 😀 Und selber backen verwöhnt einen sehr, nicht wahr?

      Reply