Burger Buns with Sourdough
Burger buns with sourdough - Surprisingly simple and completely without yeast. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
These burger buns with sourdough become an eye-catcher with the addition of sesame seeds. And the crunchy topping can do a lot: Sesame seeds score with nutrients such as calcium for strong bones, magnesium for healthy muscles and nerves, and potassium and unsaturated fatty acids for a fit heart.
Just sesame seeds on the burger buns too boring? The topping can be varied: Try black sesame seeds, poppy seeds, caraway seeds, or chia seeds.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- ¾ oz Wheat- Sourdough
- 8 ¼ ozs Whole wheat flour
- 4 ¼ ozs water
- 6 ozs whole spelt flour
- ½ Tbsp honey
- 2 eggs
- 2 Tbsps soft butter
- 1 tsp salt
- 1 Tbsp milk (whole)
- 2 Tbsps white sesame
Preparation steps
The night before, mix the leavening well with whole wheat flour and 4 ounces of water. Cover and leave to ripen at room temperature for 12 hours (overnight).
The next day, weigh spelt flour in a bowl. Add sourdough, honey, and 1 egg and knead well. Knead in butter. Dissolve salt in 5 teaspoon of water, add to dough and knead for 10 minutes more. Cover the bowl and leave to mature for 1 hour.
Divide dough into 4 pieces and shape them into smooth balls. Place on a baking sheet lined with parchment paper and flatten each one about 1-inch, by hand. Cover with a clean tea towel and leave to mature for a further 30-60 minutes.
Mix remaining egg with 1 tablespoon milk and brush burger buns with it. Sprinkle with sesame seeds and bake in preheated oven at 200 °C / 400 °F for 15-20 minutes.
Remove from baking sheet while still hot and cool on a cooling rack.
