Rye Burger Buns
Burgers are possibly one of my favourite meals in the world. There’s just nothing like a fresh bun with crispy lettuce, pickles, and a good burger patty.
However it’s the bun, for me, that makes this meal a real treat.
I wanted to develop a high protein bun and as a result, made this batch with pea protein powder and rye flour.
The buns were quite exceptional and were not fluffy, but rather similar to artisanal bread. It was slightly dense like rye bread should be and it was sweetened with honey. For extra pizzazz, I added the activated charcoal powder to my bread batter.
The colour came out perfect and impressed both my mother and lover.
Did you know: Activated charcoal is great for your skin. If you mix it with a tiny amount of lemon juice and slather your face in it for 15 minutes, expect a deep cleanse and a clear complexion. It also detoxifies and reduces gas and bloating, acne breakouts can whiten teeth and promotes heart health.
Ingredients
1/4 cup honey
1 tbsp activated charcoal
1/2 cup pea protein powder
1 cup stoneground brown flour
2 1/2 cups rye flour
2/3 cup warm water
2/3 cup milk
1 packet of instant yeast, 10g
1 tsp salt
1 egg
90 ml olive oil
Method
In a stand mixer, combine yeast, milk, honey, and water.
Let that stand for 15 minutes until it’s frothy.
Add rye flour to the dough and mix slowly with a dough hook.
Drop-in salt, egg, and oil.
Increase the speed to medium and add the remaining flour to the yeast mixture.
Mix for 5 minutes. The dough will pull away from the bowl and be a bit sticky.
Place the dough in a well-oiled dish and cover for 1 hour.
Turn the dough out on a well-floured surface and gently knead it into a log. Divide the dough into your chosen sizes.
Shape into a round ball and place it straight into a pan, one finger away from each other.
Cover with a wet dishcloth and let that rise for 1/2 an hour.
Brush lightly with egg wash and sprinkle with sesame seeds.
Bake in a pre-heated oven at 180 degrees for 15 minutes.
Cut once the buns cool.