Burgers Buns and Dinner Rolls – Vegan – Unprocessed
Author: 
Recipe type: low-fat, whole foods, plant-based, no oil, no salt, no sugar
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Serves: ~1kg of bread
 
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!
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.
Recipe by Youcef Banouni Plant-Based Nutritionist at http://www.youcefbanouni.com/1306/burgers-buns-and-dinner-rolls-vegan-unprocessed/