Easy Sourdough Hamburger Buns And Hot Dog Buns

We’ve tried countless sourdough recipes for hamburger buns over the years, working the recipe and reworking the recipe looking for a version that holds up to a quality burger. This recipe is the winner so far. It is the easiest and most consistent. It works amazingly well as a hot dog bun recipe leaving the hardest part of hamburgers and hot dogs is finding a clean dog without chemical additives and filler ingredients that aren’t really food. 

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A sourdough starter can be easily made at home if you do not have a friend who already makes sourdough bread. To start a sourdough starter from scratch take equal parts organic wheat flour and water and mix them together in a glass bowl. Some people use one tablespoon of each, others use 1/4 cup of each or more depending on the size of your family.

Make the quantity appropriate to the size of the starter you are already feeding. Meaning if you have been feeding your starter twice a day for 2 weeks it’s going to be quite large. Feeding a large bowl filled with roughly 4 cups of starter with one tablespoon fresh flour/water isn’t going to be enough to feed the whole bowl. Leave  the starter covered and let it sit on the counter top.

Feed this starter with equal parts flour and water twice a day.

When it has bubbles rising to the top it is active and ready for use. If you leave for vacation or need to slow down the starter activity put it in the refrigerator until you need it again, allow a couple of  feedings to revive the starter. 

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When the starter is active and bubbly you are ready to make bread. I usually make bread when the starter gets so big I need to discard some to lessen the quantity in the bowl. 

Add together:

5 cups of fresh ground organic Einkhorn or Emmer wheat berries (these two varieties of wheat have not been altered or modified in any way – this is Biblical wheat). 

4 cups sourdough starter 

5 tablespoons grassfed butter 

4 teaspoons mineral salt 

2 pastured chicken eggs

Add all ingredients into a mixer with the bread paddle. Mix on medium until the edges pull away from the wall, sticking to itself but not the bowl. You may need to add a bit more flour, a little at a time until the dough ball can be pinched between your fingers without sticking. 

This recipe makes 2 loaves of bread, one loaf of bread and 6 hamburger/hot dog buns or 12 hamburger/hot dog buns. We like to put half the mixture into a greased loaf pan and spoon the other half onto silicone baking sheets in hamburger bun size rounds. Set in dehydrator overnight on lowest setting. 

I like to make my bread before going to bed so it can rise overnight. This way I can wake up, put the bread in the oven and breakfast is done in 30 minutes.

First thing in the morning (or after 8-10 hours of rise time) take the risen dough out of the dehydrator and put it in an unheated oven. The hamburger buns will do best if you place another cookie sheet upside down over top to keep the buns moist cooking with steam. Turn the oven on 350

degrees and cook hamburger buns for 14 minutes, the bread loaves for 30-40 minutes or until the top is browned and a testing stick comes out clean. The hamburger buns will stay moist if you keep the cookie sheet “lid” over the top of the buns while they are cooling.

**If you skip this step or eat the buns warm fresh out of the oven they will not hold together very well.**

Slice and enjoy. The hamburger buns hold together well warm or chilled. 

When wheat is fresh ground it should always be eaten within 48 hours or frozen for the future. Once wheat berries are ground they decline in nutrients. It is best to eat the bread while the nutrient content is highest. The further away from grinding the more the nutrients degrade. Some say after 72 hours the nutrient level of the bread is non-existent and it actually pulls nutrients from your body, specifically vitamin B12. Sourdough bread flour does not need to be soaked and sprouted, the sourdough itself does this step for you.

We are strict clean eaters, not varying from the GAPS diet. If any offender, chemical, additive is mistakenly in our food we respond. We do NOT respond negatively to these Organic Chicken Sausages from Costco.

 

 

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*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.