Burgers Buns and Dinner Rolls – Vegan – Unprocessed

Multi purpose 100% wholemeal breads

Summary

The problem with commercial breads
The solution and what you need to know about the recipe
The recipe
A perfect vegan glaze for your buns

The problem with commercial breads

  • Did you know that the terms “wholemeal” and “whole grain” are not defined by law in most countries?
  • Did you know that a lot of commercial breads that claim to be “wholemeal” have only about 10~25% of wholemeal flour? (the rest being refined white flour)
  • Did you know that it’s common among processed bread makers to use coloring to make bread look browner so they can sell it as wholemeal bread?
  • Did you notice that most “wholemeal” recipes rarely go above 50% of wholemeal flour? (the rest being refined white flour).
  • Did you know what makes the flour white is that only a small part of the wheat grain is extracted, instead of the *whole* grain which far more nutrient dense?
  • Did you know most commercial bread have about 400mg of sodium per 100g (1g salt)? Eating what most people consider “a small amount of bread” means that with bread alone, people would  50% or more of the official warning for the daily upper limits of sodium intake.
  • Did you know that wholemeal flours used commercially are sometimes recomposed wholemeal flours created by combining processed white flour, with extracted pure bran?
  • Have you noticed how commercial breads have more and more unhealthy ingredients in them like dairy, sugar, oil, salt and additives?

Well. Screw aaaaaall of that 🙂 Check my buns:

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Whole foods including whole-grain/wholemeal breads, help prevent, stop, and reverse cardiovascular disease and diabetes and generally have a positive health effect on the 98~99% of people whom are not physically sensitive, or allergic to gluten and grains. Unfortunately, the illusion that food is whole, the illusion that the bread is a wholemeal bread or that it is health-promoting do not improve health, they damage it. There is no placebo effect with bread, unfortunately, otherwise many people would be healthier than they are with all the fake and processed wholemeal bread they eat everywhere.

Looking for best brand to buy? Been looking everywhere? Spare yourself, it’s the bread you make at home, from true wholemeal flour or whole grains which you will grind yourself.

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One solution I propose

This bread has 100% wholemeal flour, yeast and water, and that already works. For extra flavour, texture, and presentation, it calls for 6 whole other plants in it (a few more if you care to count the topping grains and seeds or the glaze).

This recipe (below) used the same base as for the Scrumptious Hot Cross Buns, except it skips all the spices and dried fruit and keeps everything else that makes a bread extra good.

Rising here relies purely on yeast (remember, baking powders are additives, not unlike an unnecessary supplement in powder form), and a 100% pure wholemeal flour is used. This may work with wholemeal spelt flour too.

I am very happy with these buns, they do rise, they’re nice and bouncy. Heads-up to whose new to whole foods: They’re high-density in every way, nutrients and also by weight.

If you are used to breads made of pure refined white flours that are made fluffy and light using mineral chemicals like baking powders and what not, you will definitely find this relatively “heavier” in every way.

It is absolutely normal for true wholemeal breads to be denser.

You might want to make slightly smaller burgers buns than people usually have because they’re quite filling.

I came across so many people, books and blogs (from top bakers sometimes!) saying “bread *needs* salt” (otherwise black hole), “yeast breads *must* have some salt”, “you *can’t* make a bread with pure wholemeal flour”

Nonsense. Look at this. These breads exist, so it must be possible, and I’m certainly not the first person to prove the dogmas wrong.
Just plants, water, yeast. Drops the mic and leaves! (to eat some bread).

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Recipe for Burger Buns & Dinner Rolls

Burgers Buns and Dinner Rolls – Vegan – Unprocessed
 
Prep time
Cook time
Total time
 
Against popular (and expert) belief, it is possible to make bread with 100% of wholemeal flour. Even better, it bread can be done without salt too and taste good. All it takes a different process which I've managed to figure out with a fair deal or trial and error. It's all about rising time and flavour. Wheat flour has a strong wheaty taste so it helps to mask it with the help of fruit and maybe a hint of fennel. Fruit in bread? Oh yes, try and see for yourself!
Author:
Recipe type: low-fat, whole foods, plant-based, no oil, no salt, no sugar
Cuisine: International
Serves: ~1kg of bread
Ingredients
Flours and yeast
  • 625 g wholemeal wheat flour (spelt should work too)
  • 5 tsp active dried yeast
Liquids
  • 60ml (1/4 cup) warm water for the yeast
  • 180ml (3/4 cup) warm soy milk (or other non-dairy) milk (might work with water or other truly unprocessed food)
Fruits
  • 125 g of sugar-free applesauce
  • Oil replacement to hold moisture: 3 Tbsp of {date or prune} paste . To make that paste: 1 cup of {dates or prunes} + ½ cup of water and blend
  • 2 blended oranges* (remove seeds first)
  • Binding: 3 egg replacers (3 Tbsp of flaxseed, mixed with 6 Tbsp of water. Mix and let sit for 2 minutes to absorb)
Instructions
  1. Combine yeast with the 60 ml of lukewarm water and let stand for 15 minutes to allow yeast to activate. It will will form small bubbles and begin to rise.
  2. In a large mixing bowl, combine this wet mixture: warm milk, apple purée, {date or prune} paste.
  3. In separate bowl, pour the flour, and if you want, some fennel seeds for flavour.
  4. Pour the yeast in the flour, mix, add the liquids and mix a few minutes until no flour is dry.
  5. Add egg replacer.
  6. Knead mixture (hand or dough hook) for 10 minutes or until springy to touch, whichever comes first.
  7. Transfer to a large bowl, cover with cling wrap and leave to rise for about 1 hour.
  8. After rising, pour on a bench and roll like a baguette to cut even-sized buns. Divide into 12-16 pieces for small bread rolls, or in ~9 to make burger buns. Roll to form each piece into a smooth ball. Place on lined baking tray.
  9. Cover with damp cloth and leave in warm place (like a warming drawer) for a further 30 minutes. Preheat oven to 170 degrees C (340 degrees F) for 15 minutes before baking.
  10. Bake for 25~30 minutes. Remove from oven, allow to cool on wire rack.
  11. If you would like a shiny effect on your breads to eventually stick some grains and seeds on top, check out the Veglaze (amaranth-based vegan perfect substitute for egg-wash).
Notes
Note 1: Instead of a bowl, I like to spread a layer of prune/date paste on a baking sheet, line a large pot with it, and put in my dough to rise, prevents sticking.

Note 2: I find that some extra lemon or lime juice really help with flavour in salt-free breads. It whips the tongue with a sour tang that reminds of sourdough and makes the tongue alive and happy enough to not need salt.

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A perfect vegan “egg wash” for perfect burger buns and breads

In a previous article, I explain my fruitful quest to find a perfect vegan replacement for egg-wash. You can now make burger buns that look exactly like we imagine them: shiny and golden with seeds on top!

Here’s what it does on breads:

veglaze before after

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