After working for a little over a week I’ve figured out how to make a good, vegan, 100% whole wheat, salt, oil, and refined sugar free burger bun. I got them soft with none of the bitter aftertaste associated with whole wheat products and on top of that I figured out how to get toppings to stick without any butter, oil, or eggs!
I’m not going to bore you with all the details but I’m going to credit where I got some of the recipe quantities from. I got them from this blog here. A few quick warnings: this recipe requires an overnight rise and two kinds of flour. It also asks for quite a few ingredients but that’s how it goes for one of these ultra-healthy recipes.
Yield: 8 buns
- 2-3 cups (275g/10oz-425g/15oz) whole wheat flour
- ½ cup (75g/2.5oz) whole wheat pastry flour
- 2 ½ tsp active dry yeast (or one ¼ oz packet)
- 1 cup (240ml) soy milk (unsweetened & unflavored)*
- ¼ (60ml) cup coconut cream (or coconut milk)
- 3 tbsp date caramel or 4 small pitted dates
- 1 tbsp blackstrap molasses
- 1 tbsp ground flaxseed
- 3 tbsp aquafaba (or water if not available)
- Oatmeal, sesame seeds, or any other topping of your choice (optional)
- Combine ground flaxseed and aquafaba and let sit.
- Heat the coconut cream, soy milk, blackstrap molasses, and date caramel or pitted dates in a small saucepan until coconut cream is smooth with no lumps. Make sure the mixture doesn’t get too hot: if it does, let it cool down until it’s cool enough to put your finger in for 2 seconds. If you are using whole pitted dates, blend the mixture in a blender until smooth.
- Place yeast in a mixing bowl and add warm date/plant milk mix and wait five minutes. Stir by hand or using the paddle attachment on a standing mixer. Add the flaxseed meal and aquafaba and continue stirring.
- Sift and mix flours together and add to the mixing bowl ½ cup at a time until it starts forming a ball but is still sticky. Let sit for 5 minutes for the flour to absorb excess moisture, this is NOT an optional step. If the flour is still wet or sticky add more flour but making sure to keep the dough slightly tacky.
- Knead the dough for 5 minutes by hand or using the dough hook attachment on a standing mixer. Place in a lightly floured bowl, cover and let rise overnight in the refrigerator.
- Next morning, punch down the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces and roll into a ball. Place the buns on a baking sheet lined with a baking mat or parchment paper and let rise for 30 minutes. Preheat oven to 190C/375F.
- Once the buns have been proofed, spray the tops with water and lightly press toppings onto the surface of the buns. Bake for 12-16 minutes or until browned.
*Make it soy-free by replacing it with any other light plant milk like almond, hemp, or oat milk. If you can’t find a salt free soy milk or other plant milk, you can very easily make your own oat milk by blending oats and water then filtering the solids out. Make sure to eat those delicious oat solids!