Sourdough Einkorn Hamburger Buns

Baking einkorn bread with sour dough will give you nice flavor and better digestibility. By adding a bit of fat, eggs and sugar, the rolls bake up nice and soft and have a pleasing sweet flavor. We have called them hamburger buns, but these rolls will also be great for sandwiches.

Summary
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Recipe Name
Sourdough Einkorn Hamburger Buns
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Ingredients

For this recipe, you will make a Sourdough Levain the night before baking. Mix the starter in warm water until it dissolves, then beat in the flour with a fork until well-incorporated. Let stand in a covered glass bowl in a dark place for 12 hours. Now, you will make the dough using the Sourdough Levain, which will speed up the proofing on the day of baking.

Instructions

  1. In a large mixing bowl, combine flour, sugar and sea salt.
  2. In a small mixing bowl, add water, oil and eggs to the Levain and whisk well with a fork.
  3. Pour liquid mixture into the flour, and then mix with a stiff spatula or an Einkorn Kneading Tool as much as possible. Finish kneading with your hands.
  4. Cover the mixing bowl with plastic wrap and let the dough rise for 3 to 5 hours, depending on the strength of your starter and the temperature in your kitchen.
  5. Scrape the dough out of the bowl with a bowl scraper and place on a floured work surface.
  6. Add a sprinkling of flour and knead until smooth, then divide the dough into 12 pieces.
  7. Using extra flour, roll each piece of dough into a firm and smooth ball.
  8. Line a large baking tray with parchment paper and place each ball on the tray, leaving 3 inches of space around each roll.
  9. Take a small piece of parchment paper and press down on each roll to flatten. Cover the rolls with oiled plastic wrap.
  10. Let proof for 1 hour.
  11. Preheat the over to 375°F and bake the rolls for 20 to 22 minutes.

Additional Tips

Here are some helpful to tip to consider when making this recipe.
  • The Sourdough Levain is ready when it has very large bubbles. If you decide not to bake after making the Levain, it can be refrigerated and used when you are ready, within a few days. You will not have to leave it out again to proof, you can use it directly from the refrigerator.
  • Einkorn absorbs water slowly, so the dough will be rather wet at first. A wetter dough will yield a softer bread with einkorn. In fact, your dough will be very sticky at first, but as the flour absorbs water during proofing, the dough will stiffen and become more manageable.