Vegan quinoa burger buns

Ingredients for 1 servings:

• 75g quinoa
• 150 ml water
• 125 ml soy milk (soy drink), unsweetened
• 200 g wheat flour type 405
• 50 g whole wheat flour
• 20 g sugar
• 1 tsp, leveled salt
• ½ cube of yeast, fresh
• 2 tbsp rapeseed oil
• Grains as desired, for sprinkling
• some water and flour, for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 35 minutes

also as breakfast rolls

Wash the quinoa thoroughly and drain. Bring water to a boil, then simmer the washed quinoa for 8-10 minutes, until the water is absorbed. Let it cool to lukewarm. Sift the flours and mix with the sugar and salt. Dissolve the yeast in the slightly warmed soy milk, add the oil, and knead everything with the flour mixture and the quinoa. Let it rise for about 1 hour, until the dough has almost doubled in size. Then knead well, separate into 4 or 5 equal-sized pieces, and form them into balls. Mix a little of the water-flour mixture, brush the rolls with it, and press into the grains. Cover the baking sheet with parchment paper and let it rise for about 30-45 minutes. Preheat the oven to 170°C (top/bottom heat). Fill a metal bowl with half a cup of water and place it in the oven. Place the baking sheet in the middle of the oven and bake for 30 minutes. Then let it cool on a wire rack. Tip: They freeze well and reheat until crispy. It’s best to cut them in half before freezing.