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How to make 100 % wholemeal burger buns

So far the best recipe I have tried for honest 100 % wholemeal burger buns. I used to mix wholemeal and white flour before as I believed it would simply not work with only wholemeal. Now, however, I learned it is possible! So do not compromise and bake buns that are 100% wholemeal and without adding additional gluten (I am not really a fan of this) or any other weird ingredients.

Please note these burger buns are simply different to white ones or to those you buy at the supermarkets since they really only contain wholemeal flour and a couple of other natural ingredients. There is no special ingredient to make the buns extra soft. So keep in mind they will be denser and not so soft as the store-bought. It might be the fact that I have been gradually getting used to wholemeal baked goods but I really love these buns and even prefer them to regular white ones that are very soft with air bubbles inside.

The secret to make this recipe work and avoid using white flour is to knead the dough long enough to release gluten. So either use your stand mixer or your hands (that is what I do) and knead until the dough is elastic and forms a nice ball that is not too sticky.

Eat these while they are still fresh, preferably on the day of baking, for example with these hash brown burgers and loads of veggies. Or alternatively, freeze them as soon as they cool down and then toast them on a pan before serving. They have a tendency to dry out when you just store them in a cupboard.


  • 400 – 430 g wholemeal flour (depends on the type of the flour as well as producer)
  • 250 ml warm water (not hot)
  • 2 tbsp olive oil
  • 1 tsp active dry yeast
  • 1 tbsp ground flax seeds + 3 tbsp water, let sit for 10 minutes
  • salt (1-2 tsp should be enough)
  • 1 tbsp honey/maple/date syrup or sugar (optional)
  1. Mix the yeast, honey, and warm water. Let sit for several minutes until the yeast is dissolved in the water.
  2. Add olive oil, salt, and flax seeds mixed with water. Stir well before adding 200 g of wholemeal flour. Mix preferably with a wooden spoon.
  3. Once you have a nice rather liquid dough, add more flour and start working with your hands. Gradually adding more and more flour, knead the dough for a couple of minutes so that gluten releases and makes the dough more elastic. You can also use a stand mixer if you have one. Just make sure you knead the dough long enough. You should end up with a nice and slightly sticky elastic ball.
  4. Let the dough prove in a bowl covered with a kitchen towel. Either leave it on your worktop or use your oven. Simply preheat it to 50 °C and turn it off before putting the bowl in. Your dough should double in volume in about 45-60 minutes.
  5. When the dough has doubled in volume, take it out of the bowl and divide into 8 parts. Form 8 little balls and let prove on a baking tray lined with a baking parchment. Again, cover the buns with a kitchen towel. Let prove for about 30 minutes.
  6. In the meantime, preheat the oven to 180 °C. Once the oven is ready, bake your buns for about 15 minutes. Let cool down on a cooling rack and serve preferably the same day or alternatively freeze the buns for later.

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