Caraway Rye Hamburger Buns

Recipe originally from "Grit's Guide to Homemade Bread", a special one-time issue from the publishers of Mother Earth News, somwtime in 2010. I think. Can't remember how long we've had it, but it can't be that long, it's not too smudged yet.

This does take some planning ahead; the dough needs to work overnight. Other than that, it's not much fuss.

To make sponge:
1 c warm milk (if you proof your yeast, do so in 1/4 c warm water, and reduce milk to 3/4 c)
4 T unsalted butter, partially melted in warm milk
3/4 c rye flour
1 c unbleached all-purpose flour
1 T caraway seeds
1/4 tsp yeast
* 2 T potato flour, or instant potato flakes
* 1/4 c dry milk

The night before baking, mix sponge and allow to rest at room temperature overnight, or at least 2 hrs. Scrape contents of bowl to bottom and push plastic wrap down over sponge to keep it from drying out.

To make dough:
2 tsp yeast
1/4 c warm water
1 1/4 c unbleached all-purpose flour
2 T sugar
1 1/2 tsp salt

The next morning, mix yeast into warm water, then work mixture into sponge. Add remaining dough ingredients. Knead until smooth and elastic, about 10 min.

Place dough in a lightly greased bowl, turning to coat all sides. Cover bowl well to keep from drying out. Let rise in a warm place until doubled, about an hour.

Turn dough onto lightly floured surface and divide into six pieces. Roll each piece into a smooth ball and place on lightly greased pan. Brush gently with olive oil to keep tops from drying out, let rest for 10 min. Gently press tops of buns to flatten, cover pan, and let rise until puffy, about an hour.

Preheat oven to 375 degress. Beat together 1 egg white and 1 T water. Brush tops with mixture, sprinkle with toppings of choice (poppy seed, sesame seed, oat flakes, etc). Bake 15-20 min, or until golden. Cool on wire rack.

Makes 6 buns.


* The instant milk and potato flakes are optional, but give a lighter texture. Substitute a bit more flour if you're not using them.