There are some recipes that become instant favorites\u2014these burger buns definitely fall into that category. I'll never again want anything else!<\/p>\n\n\n\n
Made from 100% wholewheat flour and baked with sourdough, they're not only flavorful and wholesome, but also surprisingly soft and fluffy. The mix of sunflower seeds, sesame, poppy seeds, and flax seeds gives them a wonderfully nutty bite and makes each burger special. After many attempts, I've finally found the perfect recipe\u2014and I'm finally sharing my secret today.<\/p>\n\n\n\n
Are you familiar with Golden Toast's Seedy Harmony sandwich bread? I always thought this supermarket sandwich bread had something special due to the grains and seeds it contained. Of course, it doesn't taste as good as my homemade bread anymore, but I always loved this grainy version. And I felt the same way about burger buns, too! Bread made with wholewheat flour is naturally healthier and more nutritious, so I soon set myself the goal of baking a seedy 100% wholewheat sandwich bread that still has a soft and fluffy texture. Setting goals? My strong suit ... But in this case, I actually succeeded!<\/p>\n\n\n\n
I developed this recipe by combining two recipes I found online. First, I have to tell you about the 100% Whole Wheat Sourdough Sandwich Bread with Maple and Oats<\/a> recipe by Ruth Mar Tam. It was only because I stumbled across her recipes on Instagram in 2021 that I started baking with sourdough!<\/p>\n\n\n\n I was particularly impressed by the above-mentioned 100 % wholewheat sandwich bread recipe because it looks incredibly soft and fluffy in the pictures, which isn't easy to achieve with 100 % wholewheat flour. I tried baking the sandwich bread using her recipe so many times, but the first five or so attempts were nowhere near as soft and fluffy as it looked in her pictures, and I was very disappointed... But with every attempt I made some changes and learned something along the way!<\/p>\n\n\n\n At some point I dared to take a \u201cstep back\u201d and baked \u201conly\u201d a 50 % wholewheat sandwich bread, following the 50% Whole Wheat Sourdough Sandwich Bread<\/a>recipe from Bread By Elise<\/a>. That actually worked reasonably well, but my goal was still to get this result with 100 % wholewheat flour. <\/p>\n\n\n\n So my next idea was to combine these two recipes! I wrote them down, side by side, compared them, and quickly came up with a hybrid version. For example, I kept the tangzhong from Bread By Elise, but followed Ruth Mar Tam's recipe more closely in terms of preparation and instructions. This approach wasn't immediately successful either, and after a bit more research on flours and further experimentation, I finally achieved my goal! A 100 % wholewheat sandwich bread with seeds, baked with sourdough! And today I'm sharing this wealth of experience with you!<\/p>\n\n\n\n And who would have guessed? You can use the same dough for sandwich bread and burger buns! So it wasn't a big stretch from 100 % wholewheat sandwich bread to this burger bun recipe! And I'm guessing it should even work for bagels! Should I try it? Would you also like a recipe for bagels? Then just leave me a message in the comments!<\/p>\n\n\n\n As already mentioned, the flour makes a huge difference if you want a soft and fluffy result! I highly recommend using this exact flour combination if you want to achieve the same baking results!<\/p>\n\n\n\n In this recipe, I use two different flours, each with a 50% ratio. One is the extra-fine, strong wholewheat flour* (see remarks) from the organic mill Eiling. I'm always delighted when I receive a package from them; so far, every order included a small handwritten note, which feels very special and not like mass production!<\/p>\n\n\n\n The other flour I used is Aurora's light wholewheat flour** (see remarks), which I discovered at my local supermarket. Unfortunately, the packaging doesn't reveal exactly which grain the wholewheat flour is made from, and the website doesn't provide any further information either... My guess would be Kamut flour, although I didn't ask for more details. But: it works wonderfully in this recipe, so I'm happy to use it and share this tip with you!<\/p>\n\n\n\n Compared to recipes with yeast, sourdough recipes often require significantly more time. Extending the dough rise time makes the dough more flavorful, and the fermentation during the rising process also makes the baked goods easier on the digestion. Another advantage is that baking with a longer proofing time also keeps the bread fresh and moist for longer, meaning it doesn't dry out as quickly.<\/p>\n\n\n\n This isn't the first sourdough recipe I've shared with you here on \"sizzling & frizzling. You can find all my sourdough recipes in the category sourdough<\/a>.<\/p>\n\n\n\n There you will find my Favorite Bread Recipe<\/a> (also with 100 % wholewheat flour) and my recipe for Sourdough Pizza<\/a> (Neapolitan style).<\/p>\n\n\n\n In terms of timing, I prefer to follow the following baking schedule for this recipe:<\/p>\n\n\n\nFlours Used for the Seedy Wholewheat Burger Buns with Sourdough<\/h2>\n\n\n\n
Long Fermentation \u2013 THE Advantage of Baking with Sourdough!<\/h2>\n\n\n\n
More Sourdough Recipes<\/h2>\n\n\n\n
Baking Schedule<\/h2>\n\n\n\n
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