Description
These No-Fuss Kombucha Buns will satisfy your bread cravings especially if you follow a gluten-free, grain-free and plant-based lifestyle. Soaking your dough mixture overnight will help break down the ingredients making them easier to digest.
This recipe is simple and perfect for anyone searching for nutritious and safe bread alternatives. It’s easy; mix the ingredients, refrigerate overnight (12 hours), shape and bake!
Slice them in half for fantastic burger buns, a great sandwich vehicle and the most perfect morning toast!
BONUS: This dough has many baking possibilities like crackers, pancakes, breadsticks, mini rolls, flatbread, and so much more! Get your copy of the bonus pancake recipe made with the same dough mixture.
TOOLS: baking sheet or Dutch oven, a baking stone is excellent, unbleached parchment paper.
Ingredients
Dry ingredients:
- 1 cup buckwheat flour*
- 1 cup sunflower seed flour*
- 4 tablespoons ground golden flax meal**
- 1 tablespoon coconut palm sugar
- 1 teaspoon active dry yeast***
- 1/2 tablespoon sea salt (fine grey sea salt is great)
Wet ingredients:
- 1/2 cup kombucha****
- 1/4 cup water or plant-based milk*****
Topping (optional):
- Seeds or herbs: sunflower, pumpkin, hemp, sesame, poppyseed or dried herbs
Instructions
- Combine the dry ingredients in a large glass bowl and mix until well combined.
- Add wet ingredients and mix well, making sure no dry ingredients are left unmixed at the bottom.
- Cover your bowl and refrigerate overnight for at least 12 hours.
- Ready to bake? Preheat the oven, Dutch oven and/or baking stone on the middle rack****** to 450° for at least 30 minutes.
- Have one or two parchment sheets ready to use. The parchment paper facilitates placing and removing the buns from the hot Dutch oven. Make sure your sheet(s) are at least 11 x 13 inches.
- With a spatula or spoon and scoop out the dough onto parchment sheet(s). Divide dough into 6 equal portions.
- Dust your hands with flour, buckwheat is excellent, to help shape your dough into 6 equal buns.
- Flatten dough to desired bun shape as they won’t rise much when baking.
- You can dust a pattern (e.i., flower) with some buckwheat flour on each top. See video. Adding seeds, scoring your buns and spraying a mist of oil/water is optional.
- If using a Dutch oven, remove it from the preheated oven—be careful it will be hot! Leave the baking stone in the oven if you are using one.
- Transfer your dough with parchment paper into the Dutch oven, cover and bake for 20 minutes.
- At the 20-minute mark, remove the buns using the parchment paper to lift it out of the Dutch oven and transfer the buns directly onto the baking stone or oven rack. Continue baking for another 5 minutes until the bottoms are golden. Did you use a baking sheet with foil? No problem! Check on the buns at 20 minutes, they might need the additional 5 minutes to complete baking.
- Place buns on a cooling rack and let cool for at least 10 minutes.
- Enjoy with your favourite buttery topping or jam! These buns make the best toast (use a cast iron pan) and are also an excellent vehicle for homemade pizzas, burgers and sandwiches.
Notes
* Milling your gluten-free, raw organic sunflower seeds and buckwheat groats into fine flours creates the best flavours. You can use a spice or coffee grinder, a smaller blender or a dry container Vitamix. Sift your flour then measure for best results.
** You can combine 2 tablespoons of whole psyllium husk with 2 tablespoons of flax meal (ground flax) as an alternative. If only psyllium, 2 tablespoons of whole psyllium husk should be sufficient.
*** The addition of active dry yeast is optional but recommended for the best texture making the buns a little less dense.
**** Use a kombucha brand that has good carbonation and the least amount of sugar. No added sugar preferably, and no other added ingredients. Homemade kombucha is perfect!
***** Homemade plant milk is the best as it should only have 2 components, the seeds/nuts and water. If you use water in this recipe make sure it’s filtered or spring water.
****** You don’t need a Dutch oven or baking stone but if you have both use them as it helps to distribute the heat more evenly. Place your baking stone on the middle rack then place your Dutch oven on top when baking. If you don’t have either use a parchment-lined baking sheet and cover the buns with a piece of tented foil while baking.
Refrigeration Tip: You can leave the dough in the fridge for 2-4 days. It will continue to ferment like sourdough because of the kombucha and added yeast. Don’t be surprised if your buns taste more sour after 12+ hours.
Storage Tip: Enjoy the buns the same day. Store any leftovers on the counter covered for 1 day then refrigerate for up to 5. You can also freeze these buns, but I suggest slicing them in half before doing so.