Multigrain mini burger buns
Home made multigrain mini burger buns for kids. A healthy way to enjoy junk food!
Today I am sharing this recipe of multigrain burger buns. They are super healthy and let me mention here – quick to prepare too, as Mumbai is getting hot these days (my first rise and second rise was done within 2 hours). I was able to keep mini multigrain burgers ready by the afternoon, before Nitya and Yatu came back home from school.
We have a small routine; the day kidos take Roti and baji to school, they want some interesting snack later in the day. Most of time I try playing around healthy stuff, which they enjoy but so many times I do fail (day before yesterday I added some sprouts to schezwan rice, and it was not accepted –‘mama how can you do this’). But — these mini multigrain burgers were loved so much (double tick mark, 100 on 100). I really wanted to share the recipe to all moms and health conscious people.
Most of us assume that baking bread at home is difficult and time consuming. But think about it; the actual bread baking requires less active time. You just have to leave the dough to rise and you have all that time to yourself. One of the great benefit of baking bread at home is that you can have total control over the ingredients you are using.
And mostly there is something undeniably pleasurable about biting into fresh baked bread from your oven. Trust me, you must try it.
Before we start, I would like to share with you all these links where I have mentioned the basics of bread baking and a Beginner’s recipe. Do have a look; if you are new to the blog.
Now lets starts with our dos and don’ts of multigrain Burger Bun Recipe;
1. The trick to a flavorful multigrain bun is soak quinoa, flaxseeds, oats and amaranth (rajgira flour) for about 2to 3 hours with some water. Then add the mix to the bread flour while kneading. You will be amazed to see the results.
2. I have used half maida and half whole wheat flour in the recipe. This gives great texture to the bread when baked.
3. Adding a bit of gluten powder to the flour is optional, though I have added a pinch in my recipe. The flavors will be astoundingly satisfying weather you add the gluten powder or not. But you might find the bread on a slightly denser side without the gluten powder.
4. I skipped sesame seeds, because I was not able to find my packet of sesame seeds; silly me. You please sprinkle some on your burger buns before baking.
5. I have used instant dry yeast in the recipe, as it provides the bread a natural mellow aroma and a consistent structure.
6. Because of the climate difference in temperature and humidity, the bread might take a little less or little more time to rise. Don’t hurry the process, wait till the dough is double in size.
7. The Dough will be slightly sticky so use a dough scraper to assist you when lifting, dividing and transferring the dough. Avoid adding additional flour every time you handle the dough. However, a small dusting of flour on the bench will be required while tipping and kneading.
8. Using the stretching and folding technique while kneading will strengthen the dough and with each stretch and fold; the dough will become easier to handle. If you have a machine to do the job; use that.