Whole Wheat Hamburger & Sandwich Buns & a Small Tasty Loaf

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Shown in the photo is a Grilled Turkey Burger with one of the whole wheat buns that has a tiny bit of real mayonnaise, ketchup and mustard.
Also, there’s also some grilled onions, which have a wonderful sweetness to them, grilled zucchini with a little drizzle of pesto. A grilled eggplant slice accompanies my “dunch”, early dinner, with also a nice drizzle in pesto.

Pesto adds a special richness to vegetables but it also gives flavor. I find I use far less of it than butter, plus the pizzaz of garlic makes everything better!

Written and compiled by Paulette Motzko
June 11th, 2016

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one package of active dry yeast equating to 1 tablespoon

One teaspoon sugar

1/4 cup water heated to 110 degrees

2 tbsp sugar

1 tablespoon salt

1 3/4 cup milk room temperature

1/4 cup extra-virgin olive oil or canola oil or a combination of both

3 cups unbleached all-purpose flour

3 cups hundred percent whole-wheat flour

1. In a large bowl or electric mixer, 1 teaspoon sugar and 1/4 cup water heated to 110 degrees.

Let it get frothy for about 10 minutes to dissolve the yeast.

Add 2 tablespoons of sugar, salt, the milk, 1/4 cup extra-virgin olive oil or canola oil, and only one and a half cups of the flour.

Gradually working more flour, one cup at a time, until all the flour is incorporated in next.

I use the dough hook with a KitchenAid mixer, because this is a really stiff dough.

Preheat the oven to 375 degrees.

Knead the bread dough 10 minutes, until all the flour is incorporated and it forms a nice round ball of dough.

I sprayed plastic bowl with nonstick spray and then I put the round oval into the greased bowl.

I also sprayed on top of the dough some more non-stick canola extra virgin olive oil.

BERTOLLI has no fluorocarbons and is non aerosol with no additives which I love. Good for the environment and you.

I rolled out the dough on some aluminum foil until it was about 1 inch thick with a marble rolling- pin. After I rolled it out by then cut out 9 5 inch rounds of the day, and I put them all two a parchment covered baking sheets.

I sprayed the tops of the Sparrow which I just for him the rest that go into a small loaf and put it in a greased pan, and I spray the tops of all the 9 buns with some more of that extra virgin olive oil spray.

I’ve been let it rise about 30 minutes, but you could do was just look at them and when they write about double in size then you can bake them.

I found that the more all purpose flour to use faster and bigger they will expand and rise where is the more whole wheat flour that you use it’s going to be the bread is going to be more dense and you’re not going to rise as high. If you want a big-rising hamburger bun then just leave it there whole wheat flour and make him with all purpose 100% purpose flour.

I baked the Buns for 25 minutes.

I bake a small loaf of bread, after slashing it on the top several times, about 40 minutes. These things might have to be adjusted, depending on the heat of your oven and where they use a conventional oven or convection.

All images photographed and edited by Paulette Motzko
Copyright June 2016 10:04 p.m.

Written by Paulette Motzko
Recipe adapted by Paulette Motzko from the recipe ” basic white bread in the book “Breads” by Sharon Tyler Herbst.

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