I thought I would share my favourite multi-grain dough recipe. I love it for both loafs and buns. Originally, I developed it as a bun to go with a veggie burger I had on last seasons menu. Some customers had been requesting the veggie burger again so I made to today as a lunch special to surprise them. Since I had my camera with me I thought it would be fun to snap some pictures of the dough making process.
I pretty much start with everything in a big bowl:
There's oats, bran, quinoa, brown sugar, molasses, yeast, spelt and whole wheat flour. I add warm water and let the mixture come together.
When it gets frothy I add some vegetable oil and salt; then I give it a good whisking while adding some white flour. When the mixture forms some resemblance of dough I knead in more white flour until it turns into a nice smooth, elastic ball. I lightly cover the ball with a splash of oil, put it back into a big bowl and place it some where warm to rise.
Here it is after about an hour's rise:
I knead the dough a little more to get some of the gasses out; then I portion it into appropriate weights. These buns are 4 oz which give me a nice big burger bun. I roll the portions into balls and flatten the balls into discs; then I cover them with a towel and let rise one more time.
These rose for another hour, though times will vary based on the warmth and humidity of your kitchen. I bake them at 350 for about 20 minutes.
Here they are out of the oven:
This recipe makes about 3 dozen 4 oz burger buns:
3 cups oats
1 cup bran
1/2 cup dry quinoa
2 cups brown sugar
2 cups whole wheat flour
1 cup spelt flour
3 T yeast
1 T molasses
8 cups water
2/3 cups oil
2 T salt
6-8 cups flour