A scrumptious, delicious burger should be served on a wonderful fluffy white bun. Unfortunately, those are not very healthy, so how do you come up with a healthy substitute?

Well, here in Denmark we have a type of flour on the market called “Hvidhvede” (White wheat) which is milled using the entire wheat grain, which means that it is a whole grain flour, but it is fully milled.

The problem is that because it is not as refined as regular wheat flour it does not rise as well, and takes away the fluffiness that you want in a burger bun. The answer is to add extra gluten.

I found a wonderful product that consists of 65% gluten, so even a small amount will increase the gluten amount significantly, and help it raise as regular wheat flour.

Give these delicious burger buns a try. They are delicious, and your health will thank you 🙂

Ingredients 8 Servings

Hvidhvede flour Plus extra for dusting 750 g
Eggs 2
Salt 2 tsps

Skim milk 500 ml
Fresh yeast 50 g
Kærgården mini Or another low-fat butter product 50 g

Beaten egg
Sesame seeds
Oil

Warm the milk so that it is hand warm. If it too warm the yeast will die and your bread will not rise.
Break the yeast apart and put it the milk.
Stir the milk until all the yeast has dissolved.

Add the butter to the milk so that is melts.
Add the yeast mixture to your machine, add the salt and two eggs and half of the flour.
Using a dough hook, mix until it is completely combined. Add the vital wheat gluten, and half of the rest of the flour.

Mix on high speed until the dough comes together.
Keep adding flour little by little until the dough lets go of the bottom of the bowl.
Let the machine knead the dough for another 3 minutes.

Dust your workspace with flour.
Knead the for a little bit until you have a cohesive ball.
Oil a bowl large enough to contain the risen dough (about double size).

Add the ball to the bowl and cover with a damp cloth.
Let proof for 1 hour or until double size.
Roll the dough to a sausage which you divide in half.

Roll each piece into a ball between your hand and divide into four.
Flatten each piece into a round flat disc and place on a baking tray.
Let proof for half an hour under a damp cloth.

Turn the oven on at 200° C (400° F).
Brush the buns gently with beaten egg and sprinkle with sesame seeds.
Bake for 10-12 minutes until golden, or until the core temperature is about 95° C (205° F).