SPROUTED SEED BUNS
SPROUTED SEED BUNS
2 cups sprouted mung beans
1 1/2 cups water
2 cups plain unsweetened yogurt
4 tablespoons honey
1 1/2 cups warm water
1/2 cup avocado oil (or unprocessed lard)
1/2 cup crushed flax
14 cups freshly milled spelt flour
5 tablespoons instant yeast
6 cup unbleached white flour
I used frozen sprouted beans, so I blended them with 1 1/2 cups hot water so the result would be tepid. If I would use freshly made sprouted beans, I would have blended them with warm water. The yogurt is also cold from the fridge, so I will use warmer water when I add the next 1 1/2 cups water. It is important that the final dough be tepid. I try to have it around room temperature.
Blend the mung beans and 1 1/2 cups water. Put them, as well as yogurt, honey, oil, salt, eggs, flax, freshly milled & measured spelt flour and the rest of the water into a large bowl. With dough hooks on your machine or with a beater, mix until very smooth. Add yeast and mix again.
Knead in the unbleached flour, allowing it to knead for 9 minutes. My Bosch dough hook does this for me, so the dough is now ready to shape into buns.
If you kneaded the dough by hand, you will have to let it rise & punch it down again to rise the second time before shaping. (to develop the gluten)
I used smaller amounts of dough for hot dog buns. ( I measured out 52 grams of dough/ bun. After rising well, it made a nice big bun.) I just weighed the first one so I would have an idea how much dough to pinch off.
To make the hamburger buns I weighed out 68 grams of dough.
I spaced the shaped buns quite far apart on greased baking sheets so they had room to spread and when baked they didn’t touch each other much.
When they have risen over double in size, bake at 375′ F for 20 – 25 minutes. (or until nicely browned)
Remove from pans to a cooling rack or a towel and let cool before putting them away in plastic bags.