In case you were wondering, you can’t skip both the 1st and 2nd rise when making bread.
Well, you can. But don’t expect nice fluffy results. 🙂
Whole Wheat Buns
1 cup bread flour
1/2 cup whole wheat flour
1/2 cup warm water
1/2 packet yeast
1 T sugar
1 t salt
1 T canola oil
Mix water, yeast, and sugar. Set aside while preparing other ingredients, then mix all together. Knead until dough comes together and is slightly elastic.
Technically you should then let it rise for about an hour. I perhaps let it go 15 minutes.
Then punch the dough down & form individual balls. I flattened mine to make them more “hamburger-bun” like. Brush tops with water, sprinkle with seed of choice, and slice “X” pattern on top.
Let rise for about 30 minutes. Or 5 minutes, like me.
Bake at 400 degrees for 15-20 minutes. Definitely 20 minutes if you’re not going to let the oven preheat. (Yeah, like me.)
Still makes good tasting buns- just dense and slightly doughy.
They were the perfect vehicle for my “Veggie Joes”.
I’ve seen vegan versions of sloppy Joe’s everywhere, so I figured I’d give my own version a shot.
2 (ish) cups lentils (prepare by boiling until soft ~20-30min)
1 onion, diced
1 green pepper, diced
2-3 cloves garlic
1 can tomato sauce
1 T Worchestershire sauce
2+ T chile powder
oregano, onion powder, and garlic powder to taste
Sauté onion, pepper, and garlic. Add in lentils, sauce, and spices. Cook 10 minutes. Serve plain or on slightly dense, doughy buns. 😉
Now I know why they’re called “sloppy”!!
I served them with zucchini “fries” on the side- sliced zucchini, pepper, and crushed panko bread crumbs- baked at 400 degrees for 10-15 minutes.
Whew. That was a lot of cooking for one night!
Next time I’ll try to be more patient with the bread. 😉 Or plan ahead, I suppose….