Vegan Wheat Buns
Makes 8 medium burger buns.
- 1 1/2 c unsweetened coconut milk beverage (sold in refrigerated cartons)
- 1 Tbsp date syrup
- 1 packet active dry yeast (2 1/4 tsp)
- 3 c whole wheat flour
- 1 1/2 tsp diastatic malt powder
- 1/2 tsp granulated lecithin
- 1/2 tsp Himalayan pink salt
- 1/2 c all purpose flour (plus a few tablespoons for kneading)
- 1 Tbsp raw sesame seeds
- In a small saucepan over medium low heat, warm the milk and date syrup to about 110 degrees F. Remove from heat and add yeast; whisk briefly. Allow to proof 10-15 minutes, or until well-bloomed.
- In a large bowl, whisk together the whole wheat flour, malt powder, lecithin, Himalayan salt and half-cup of all purpose flour.
- Add the yeast mixture to the dry ingredients and blend with a wooden spoon. Knead in bowl by hand until all the flour is incorporated.
- Turn dough out on lightly floured surface and knead about 4 minutes, adding as little extra flour as possible, and getting a slightly sticky, moist texture that is still manageable.
- Place dough in an oiled bowl. Turn to oil the top of the dough. Cover bowl and allow to rise 30 minutes, or until doubled.
- Divide dough into 8 equal pieces. Form small dough bowls by turn the dough under and rotating the dough. Flatten them a bit with your hands.
- Place dough discs at least an inch apart on lightly greased (with vegan shortening) baking sheet(s). Press them down again with the palm of your hand until they are only a half-inch thick.
- Brush buns with a bit more coconut milk and sprinkle with sesame seeds. Press the seeds in gently.
- Allow to rise uncovered for 20 minutes while preheating oven to 375 degrees F. Bake for 15 minutes, or until browned and puffy.
- Transfer to a cooling rack.