Multigrain Buns/Rolls with Spelt Rye Kamut Sorghum Barley. Vegan Recipe

Time for soft freshly baked bread again. These rolls are small-medium pull apart and have a lot of different grains. Spelt, Rye, Kamut, Sorghum, Barley whole grain flours, all in one bun. Yes, there is a whole lot of whole grain hidden in these buns. And they are not dense or cardboard. :) I always add some fruit or veggie to the bread. Like this beautiful Pumpkin Wheat loaf or this Grape Sandwich bread with whole grains. I still have a Mango bread in the drafts..:) 
I decided to keep these buns in the neutral territory. The recipe has variation options listed if you would like to make them savory or sweet.  How do you like your bread?



You can use other flours that you have, or use more of the available ones. The water absorption is different for each flour, so you might need to add a few Tablespoons more water, or more flour. Mix flours and yeast mixture for a minute, If the dough appears too sticky, add flour, if too dry and crumbly, add water and knead again. After kneading for a few minutes, it should be a soft, somewhat sticky dough and not stiff or not batter-y sticky.

These buns can be eaten as is with some hummus, non dairy butter(yumm), extra virgin olive oil, PB and J, nut butters, with soups and more. They are also very sturdy to make burgers. The size on the pictured buns is more for a snack slider. You can make about 4-5 larger burger buns with the dough.

For more Bread, buns and the lot see here.
For Glutenfree Breads, buns and the lot see here.

Steps:
In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes or until frothy.



Add the flours, salt, wheat gluten and oil or yogurt.



Mix with a spoon until well combined, then knead for 2-3 minutes. Use more bread flour if needed to make a soft not too sticky dough.



Spray water on top, cover with towel and let sit for 1.5 hours or until doubled.



Using 2 or more Tablespoons bread flour on your hand and on the dough, punch it down and knead for half a minute. Divide into 6-7 equal portions and roll into balls.
Place balls half an inch away from each other on parchment lined sheet. Spray water on top.

Sprinkle Sesame seeds or other seeds of choice on top.
Cover with towel and let rise for 15 minutes.
Bake at preheated 365 degrees F for 25 minutes.



Spelt Rye Kamut Sorghum Barley Mutligrain Rolls/Buns
Allergy Information: Dairy, Corn, Soy, Egg, Nut free. Can be made Oil free

Ingredients:
1 cup warm water
1 Tablespoon active yeast
1 Tablespoon raw sugar/coconut sugar

3/4 cup bread flour
1/4 cup Spelt or Wheat flour
1/4 cup Rye flour
1/4 cup Kamut flour
1/4 cup Sorghum flour
2 Tablespoons Barley flour
1 Tablespoon vital wheat gluten
3/4 teaspoon salt
1 Tablespoon Extra Virgin Olive oil(Use 2 Tablespoons non dairy yogurt to make Oil free)

Variations: To make sweeter version, add 3 Tablespoons more raw sugar and spices of choice like cinnamon, chai spice.
To make Savory, add chopped herbs, garlic powder or onion flakes, 1/4 teaspoon more salt, or roll up some fave pesto in them.

Method:
In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes or until frothy.
(To make sugar free, add a Tablespoon of bread flour to the water. Add pureed date, maple, stevia or other sweetener of choice when you add the flours, so the bread is not bland.)
Add all the flours, salt, wheat gluten and oil/yogurt.
Mix with a spoon until well combined, then knead for 2-3 minutes. Use more bread flour if needed to make a soft, not too sticky dough.
Or add everything to stand mixer and knead at bread dough speed for 5-6 minutes.
Spray water on top, cover with towel and let sit for 1.5 hours or until doubled.
Using 2 or more Tablespoons bread flour on your hand and on the dough, punch it down and knead for half a minute.
Divide into 6-7 equal portions and roll into balls.
You can shape by making small rectangles of the divided dough and rolling them up like jelly roll, or pulling on all sides and tucking under. Place seam side down.
Place balls half an inch away from each other on parchment lined baking sheet.
Spray water on top.
Sprinkle Sesame seeds or other seeds of choice on top.
Cover with towel and let rise for 15 minutes.
Bake at preheated 365 degrees F for 25 minutes.
Take out of oven, let sit for 2 minutes. Break apart, slather with evoo or earth balance and gobble it all up.



These warm rolls are being shared at Ricki’s wellness weekend, Healthy Vegan Fridays.



Comments

    • says

      Yes. use the same amount of bread flour and add as much wheat or sorghum. knead for a minute and adjust flour or water if needed. not dry stiff and not too sticky dough is what you want to get after 5 minutss of kneading.

  1. Madhavi says

    Thanks Richa for this recipe,Its so healthy esp. I liked you use water while baking. Every so called health or “self style” ayurvedic cook fashionably declare milk with salt in baking “tartlets” which according to ayurveda is a toxic combination. Its simple science of breaking of enzymes. Your recipe is our dinner tonight.

  2. says

    So golden brown and utterly delicious! I always skip the bun when I make burgers, opting instead to just eat them like plain patties or wrapped up in sturdy greens… But these buns could convince me to go back to bread. They look incredible!

    • says

      I eat just patties some days too. but a bread usually pops out of the oven every other day.. so there are only very few days of breadlessness in this house.:)

  3. says

    They’re so pretty, it must be difficult to actually start tearing into them! I’m sure I’d overcome my reservations pretty quickly though. And savoury bread over sweet every time!

  4. says

    I’m amazed at how puffy these look. We live at really high elevation. I struggle to get whole grain breads to not be as dense as a brick. I’ll have to try these and see how they do!

  5. says

    Oh my goodness, look how gorgeous those rolls look! I still am talking about making rolls, but have not made any yet. I love your flour mixture, it sounds like a fun mix of flavors in your rolls:-) Hugs, Terra

  6. Vaishali says

    Richa,

    I just stumbled upon your website – and it has great recipes!
    i have a question – while baking breads – is there a substitution for yeast?

    Thanks,
    Vaishali

    • says

      not for yeast breads and buns. you can use baking powder to make quick breads and rolls, but the recipe would be entirely different. the baking powder bread doesnt need rise time, the liquid needed would be very different and it is a completely different taste and texture.

  7. Siree says

    Hi, I made this recipe and the buns were very light.this will be our multigrain Pav recipe from now.thanks for the recipe.

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