Einkorn, Emmer & Spelt Hamburger Buns

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Hamburger Buns with Ancient Grains

(Einkhorn, Emmer, Spelt or Kamut)

We've always eaten 80% clean at our house.  When we are home, we make it from scratch.  Very lately I've been playing with Paleo, and other very, VERY clean recipes.  We are also branching out into using more Emmer and Einkhorn.  

If you've been here awhile, you know that up until know we use all spelt or kamut flour in breads here at our house.  But I have to tell you– both Einkhorn and Emmer are DELICIOUS!!  They have wonderful nutty flavors and make fabulous breads.

My favorite way to use these flours is in a mix. Personally, I grind my flour fresh, so I will grind a cup each of these flours all together to use in buns and breads.  

So If you're itching to make homemade hamburger buns with AMAZING nutty flavor and texture for the coming BBQ season— try a batch of these!

Ancient Grain Hamburger Buns

4 c. warm water

1 c. oil (I prefer olive oil)

1/2 c. honey 

3/4 instant potatoes (or mashed potatoes.  You can also omit this entirely!)

6 Tablespoons (yes, tablespoons) yeast. (I will only use Saf Yeast)

Mix and allow to stand for 10-15 minutes.

Add:

3 Eggs (or the equivalent egg replacement)

1 tablespoon sea salt

8 c. flour (I used a mixture of Einkhorn, Emmer, & Spelt. I also added a couple cups of VitaSpelt White Flour)

Knead 5 minutes, do not over knead.  Allow to rise until doubled.  Roll out to half the desired thickness of finished bun.  Cut into rounds using a cookies cutter, biscuit cutter, measuring cup etc.. whatever size you want your buns.  Place on greased cookie sheets and allow to rise 10-15 minutes.  Bake in 400 degree oven for 15 minutes.  Cool, slice and enjoy a juice hamburger!  Also makes great sandwich buns. 

NOTE: This dough makes a great quick pizza dough…although as a dough lover, I prefer the tiniest big of yeast and a 12-24 hour rise on pizza dough for that FABULOUS developed flavor.  

profile829With Love,

Kayla

Comments

  1. teri says

    They look so yummy!  A couple questions for you Kayla:

    1) Where do you purchase Emmer and Einkorn?

    2) Is it the flour varieties that require more Saf yeast? For my breads (I use about a quarter of each: Spelt, Kamut, white winter, Red wheat) and only use 3 T of yeast for about 16 to 17 C of flour–and get a beautiful rise. So, I'm thinking that maybe the Emmer and Einkorn are some really  heavy flours??

    • says

      Teri, I purchase Emmer and Einkorn grain from http://www.azurestandard.com 

      The reason this recipe calls for 6 T yeast is because of the fast FAST rising time.  It only takes 10-15 minutes for the rise.  Otherwise, you can use less and it would just take longer.  More yeast also makes them a bit lighter.  Normally I don’t like to use very much yeast, but this recipe is an acceptiong. ;-)

      Kayla

      • says

        Hi Kayla,

        My Einkorn Flour just arrived, but now I realize I'm confused about proportions. When you say "8 c. flour (I used a mixture of Einkhorn, Emmer, & Spelt. I also added a couple cups of VitaSpelt White Flour)" That's four different ingredients. You mention 2C of the VitaSpelt but how are you breaking up the Einkhorn, Emmer & Spelt? Are you also just doing 2C each of the other three ingredients?

        Thanks so much!

         

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