{"id":10830,"date":"2014-01-11T16:37:39","date_gmt":"2014-01-11T15:37:39","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10830"},"modified":"2019-07-20T17:52:27","modified_gmt":"2019-07-20T15:52:27","slug":"dreikorn-burgerbrtchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/01\/dreikorn-burgerbrtchen\/","title":{"rendered":"Three Grain Burger Buns"},"content":{"rendered":"

$\"Dreikornburgerbr\u00f6tchen\"$ <\/p>\n

I love homemade (vegetarian) Burger. And when really everything \u2013 from burger patty to the bun – is made by myself, it did not longer deserve the term \u201cfast food\u201d.<\/p>\n

To push this dish to the healthy side, I bake the buns this time with 50% whole grain flour. The whole grain flour is a mixture of self milled spelt, wheat and buckwheat. This is not only healthy but it adds a deep nutty flavour to the buns as well. The only problem when baking with whole grain flour is that they tend to get dense and dry. To prevent this I made a hot soaker with some of whole grain flour and used the rest for autolysis so the bran could absorb as much water as possible.Adding some sourdough starter from the fridge as well as some malt helps to create round flavour.<\/p>\n

The buns were great, with a soft and tender crumb, and together with some lentil cauliflower patties and a lot of lettuce and tomatoes they were a delicious dinner. And the leftover buns tasted good as breakfast roll with some honey or marmalade, too!<\/p>\n

<\/p>\n

Three Grain Burger Buns<\/u><\/h1>\n
yields about 12 Buns<\/p>\n
Flour mix<\/p>\n
\n
100g spelt<\/li>\n
100g wheat<\/li>\n
50g buckwheat<\/li>\n<\/ul>\n
Hot soaker<\/p>\n
\n
150g boiling water<\/li>\n
50g Flour mix<\/li>\n<\/ul>\n
Autolysis dough<\/p>\n
\n
200g Flour mix $\"Dreikornburgerbr\u00f6tchen$ <\/li>\n
140g Water<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
Hot soaker<\/li>\n
Autolysis dough<\/li>\n
225g flour Type 550<\/li>\n
50g sourdough starter from the fridge<\/li>\n
70g Oil<\/li>\n
20g Malt extract<\/li>\n
20g sugar<\/li>\n
10g fresh yeast<\/li>\n
10g Salt<\/li>\n<\/ul>\n
Topping<\/p>\n
\n
Sesame<\/li>\n<\/ul>\n
Mill the grains for the flour mix. If you do not have a mill, use store bought whole grain flour (spelt, wheat, buckwheat) in the same proportion!<\/p>\n
For the soaker stir the flour mix in the boiling water. Let it sit for 1 hour, until it reaches room temperature.<\/p>\n
For the autolysis dough mix the flour mix with water until homogenous. Let it sit for 1 hour.<\/p>\n
Knead all ingredients for the dough for 5 min at slowest speed, then around 10 min on fast speed until complete gluten development.<\/p>\n
Ferment for 1 hours.<\/p>\n
Divide into 80g pieces and form to round buns. Wet their surface and sprinkle with sesame.<\/p>\n
Cover and proof for 1.5 hour.<\/p>\n
In the meantime heat the baking stone to 250\u00b0C.<\/p>\n
Bake at 250\u00b0C for 20 min with steam.<\/p>\n
I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"
Selbstgemachte (vegetarische) Burger esse ich f\u00fcr mein Leben gern. Und wenn dann alles, vom Bratling bis zum Br\u00f6tchen, selbst gemacht wurde, kann man auch eigendlich nicht mehr von \u201cFast Food\u201d sprechen.<\/p>\n
Um die Burger etwas mehr in Richtung \u201cgesund\u201d zu schubsen, habe ich die Br\u00f6tchen dieses Mal mit 50% Vollkorn gebacken, und dabei auf eine Mischung aus Dinkel, Weizen und Buchweizen gesetzt.<\/p>\n
I love homemade (vegetarian) Burger. And when really everything \u2013 from burger patty to the bun – is made by myself, it did not longer deserve the term \u201cfast food\u201d.<\/p>\n
To push this dish to the healthy side, I bake the buns this time with 50% whole grain flour. The whole grain flour is a mixture of self milled spelt, wheat and buckwheat.<\/p>\n","protected":false},"author":1,"featured_media":19808,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[95,226,109,392],"class_list":["post-10830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-buchweizen","tag-laktosefrei","tag-dinkel","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=10830"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10830\/revisions"}],"predecessor-version":[{"id":19807,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10830\/revisions\/19807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19808"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}