How to Make the Softest Whole Wheat Burger Buns

I’m quite a health-conscious person, but I do eat too much white flour. Most of the recipes on this channel are made with white flour too. Of course, it makes the softest breads and when it comes to burgers, then the flavour is up to the filling anyway, so the bun is mostly there for texture.

In an effort to start using more whole grain and multi grain flours I created a separate playlist for such recipes at the beginning of 2023. It already has 25 videos in it, so if you are interested in the more nutritious side of breadmaking, then definitely check it out.

So, that leads us to this recipe. I’ve made burger bun videos before, but they were all white flour. These buns are 100% whole wheat, and they are still extremely soft and tender, and they will stay soft for longer too all thanks to the scalding method. And of course, they’re made without kneading.

You can find the recipe for the burgers in my previous burger bun video.

This recipe makes 4 large buns. To make more simply multiply the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the scald –

60g (2.1oz) whole wheat bread flour

20g (0.7oz) honey, sugar, or any sweetener you like

20g (0.7oz) butter

6g (0.21oz) salt

100g (3.5oz) boiling water

For the main dough –

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast

1 egg yolk

110g (3.9oz) water

240g (8.45oz) whole wheat bread flour

For topping –

1 egg white

Sesame seeds

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.

Method

1. Make the scald. In a large bowl combine the salt, honey, butter, flour, and boiling water. Whisk until smooth. Scrape together and cover up. Leave to cool down to 23C – 24C (73F – 75F). It took me around 2 hours at 23C (73F) ambient temperature. You can always use the remaining water for temperature adjustment.
2. Make the dough. Add the yeast, egg yolk, and water to the scald. Mix well. Add the flour and mix to a dough. *Desired dough temperature 25C (77F).
3. Chill the dough for 30 minutes.
4. Fold #1.
5. Chill for 30 minutes.
6. Fold #2.
7. Cold ferment for 24 hours.
8. Divide the dough into 4 equal pieces and pre-shape. Leave to rest for 20 minutes.
9. Final shape and place on a non-stick paper lined baking tray. Cover.
10. Final proof 2 hours. *During the final hour of fermentation pre-heat the oven to 160C (320F) fan on or 180C (355F) if your oven does not have a fan.
11. Brush the dough balls with the whisked egg white and top with sesame seeds.
12. Bake for 25 minutes or until nicely browned all around.

Leave to cool down and build your burger with your favourite fillings!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.