How to Make Super Soft 100% 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.
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@izharfatima5295]

Try to look into Pakistani cuisine, like hatchapuri here it is kachori, keema/mince kachori with yoghurt based condiment. I can write down the recipe but since you work with measurements therefore would be difficult as I am used to estimation.

[@rhubarbpie8709]

Long time watcher, first time commenting. You have honed in on the ideal bread recipe for me - 100% whole wheat, cold fermented, scalded buns. They look nutritious, delicious, shelf stable and economical! Will be making these, thank you for your hard work.

[@ChainBaker]

✌️😉

[@kurtttttttt]

I just made your no knead english muffins and yudane burger buns yesterday and your sandwich bread recipe last week! I’ll have to try this next!

[@koubenakombi3066]

Burger Sunday with Charlie! I love it!

[@Jeepy2-LoveToBake]

Baked these this evening - a double batch, shaped into eight medium and 10 small buns. Tried one -, oh so soft, nutty and wheaty - love the crunch from the sesame seeds. Will use with breakfast sausage patties and a double patty burger tomorrow and share the rest with family. As ever, many thanks for this wonderful recipe. Photos have been posted #220

[@andylawless]

Liking the mention of being health-conscious. I love making pizza with 50% wheat flour 45% buckwheat flour and 5% added vital wheat gluten (and a whole bunch of other mixes, like tortillas using lupin flour etc etc) I'd really like to see your take on those kind of mixed-flour approaches!

[@PerfectDeath4]

I make my own kimchi which goes great as a burger topping, has spice, onion, and sour flavours all mixed in with a big strip of fermented cabbage.

[@buxbaumnina7072]

I made these today for brats, and they worked out wonderfully, I make most of my breads with the scald method, and this recipe made 3 large hamburger buns and 2 - 8 inch brat buns to fit the brats I get from the butcher. Soft and yet sturdy enough for brats! Now in my permanent cookbook, thank you! I put the picture in your Flicker.

[@buxbaumnina7072]

oh, and I made them with white whole wheat.

[@rajishmaharaj7552]

I appreciate this recipe. Im voting for more 100% whole grain versions of recipes. I know you have some already.

[@rajishmaharaj7552]

Can the egg be substituted with a flax egg or something else

[@koubenakombi3066]

The burger at the end, 08:00 is a killer one!

[@koubenakombi3066]

That dough has left the refrigerator and it is in my kitchen! Burger time in a few hours!

[@ChainBaker]

🥳

[@mikesbasement6954]

Looks like I'll be making burgers tomorrow after I get some whole wheat flour. Thanks!

[@danielsebag1759]

Beautiful result as usual👌

[@suyapajimenez516]

They look so yummy. I’ve thinking lately in making a burger bread flatter to cut carbs. I’m going to make the experiment with delicious buns.

[@בייליןיהונתן]

Great recipe! Made it today, swapped the cold bulk fermentation by cold final proofing, went great! BTW, on the scalding method video you said that for WW flour the scald should be 2:1 water:flour, and that the hydration should be increased by 15%. It doesn't seem to be so for this recipe...

[@ChainBaker]

👍

[@chef_huda.]

شكرا شيف انت رائع 🥰🩷

[@mirzasalkic2617]

wow

[@AlexandruNicolin]

I'm planning to make an oats flour and whole wheat bread at the end of the week. I noticed that the last time I baked a whole grain and rye or buckwheat bread, it came out quite dense despite the dough having around 75% hydration and being fermented for very long. I will either use the scald or "bain marie" method for a portion of the flour and whatever seeds I put in. I use a single metal bowl for all steps of the mixing, kneading and bulk fermentation, so it's quite convenient for me to set the bottom over a boiling pot at the start.

[@ChainBaker]

Scalding should definitely make it softer.

[@AlexandruNicolin]

@@ChainBaker my idea is to thermally treat the portion of the flour that has the least protein - in this case the oats - because I've read that heating degrades the protein. That way I lose the minimum amount of strength, because only a small portion of the gluten (in this case avenin) gets degraded, while the bulk remains intact, while maximizing the hydration. I'll see at my next bake if the theory holds true or not in practice.

[@maarmstrong8]

We try to eat whole grains exclusively. This is definitely next on my list. -- I've had great success with your 100% Whole Wheat No-Knead Sandwich loaf and 100% Whole Wheat and Whole Rye bread. Plus, I'm now making my 100% whole wheat cinnamon rolls using the scald method. This website and videos have been a boon for my baking.

[@asta7303]

I will try these. Propably will try to double the recipe since I am a lazy person and want to make as much as possible when I do something. Good to have in the freezer. Appreciate these wholemeal recipes. Bought a grainmill last year and mill all my flour and try to only bake with wholemeal. Thanks for your recipes. Perhaps some Latvian bread? Do they use as much rhye as the Fins? (My mother was from Finland)

[@ChainBaker]

Oh yes rye bread is a Latvian staple. I will be doing some rye projects in the near future ✌️

[@bloodwolf7462]

Still here waiting for Chimney Cake recipe ;)

[@massimoparisi4149]

Interesting channel you have ,and as a fellow baker I would like to ask you why do you include honey and butter in your scald instead of only flour and water . I would mix the honey and butter after the scald also for not damaging their properties. Thanks

[@ChainBaker]

The internal temperature of the bread will reach above 94C during baking anyway, so I don't think that adding them later would make any difference.

[@rodconner9079]

Awesome!!!! :) Be Safe

[@georgepagakis9854]

I think that whatever happens to the bread after baking makes it even more artisan :) Who cares if it cracked a bit, the outcome is going to be consumed anyways and they look so soft and beautiful. maybe a one pound burger?? 🤪 LOL

[@ChainBaker]

🍔🤤

[@carlashuler5004]

Hi! Love your videos. Do you have a published cookbook?

[@ChainBaker]

This channel is my cookbook. I still have a lot to learn before I can start writing books :)

[@goldy741]

I've made a couple of your Yudane bread recipes and I'm blown away at how amazing it tastes! Would it be possible to use Yudane in sourdough bread?

[@ChainBaker]

Definitely. It works the same way :)

[@NotMyNameGrandma-wz9yx]

Hi, Charlie. I like the whisk you are using. Is it one you can add to your Amazon list? Thank you for the whole wheat recipe.

[@ChainBaker]

I bought it in my local supermarket. Not sure if it exists on Amazon 😅

[@nuranreda7582]

Finally 🎉

[@crash1249]

How is milled wheat flour different from Wheat bread flour? ( In India we don't really get specific Bread flour easily)

[@ChainBaker]

Bread flour produces stronger gluten. You could make this recipe with all purpose flour. Perhaps lower the amount of liquid a bit.

[@Nahmido]

Thank you chain baker so informative video with so many techniques. Can I ask what is better Yudane or scalding? And what is the difference? Thank you much

[@ChainBaker]

It's the same thing ✌️

[@Nahmido]

@@ChainBaker thank you very much for fast answer Mr chainbaker!

[@Lucidchronicles]

Do you think this could work with wholegrain einkorn flour too?

[@ChainBaker]

I've baked with einkorn a couple times and I can say that the recipe would need some heavy adjustments to make it happen. Once I figure it out I'll make more videos.

[@madguitarist63]

I missed it but i believe these are ~80% hydration buns. Is that correct? Going to try making more whole wheat bread. I usually always make 25% of my flour whole wheat. I want to try this and compare next to using 67% whole wheat. May be a good video idea, but im personally curious the difference in texture/flavor

[@ChainBaker]

The hydration is 70% if we only count the water. The butter and egg yolk would add a couple more %.

[@madguitarist63]

@@ChainBaker thanks!

[@tubited]

In your different burger bun recipes you have used varying amounts of water in your scald. Do you have a feel for what amount of water works best for the scald?

[@ChainBaker]

I use more now because it makes it easier to mix.

[@laraibhassan6187]

When I kneaded my dough, it took me around 40 mins to get it smooth, but still didn't pass the window pane test properly, why couldn't I knead in 10 to 15 mins like everyone says?

[@ChainBaker]

I never rely on the windowpane test. Dough does not need more than 5 to 10 minutes of mixing in most cases. I don't knead at all anymore. Watch this kzbin.info/www/bejne/Z5zRm3mgbpdmg7M

[@laraibhassan6187]

I have many questions related to buns, I tried making burger buns once, but they came out hard from outside, and raw from inside, I baked at 175C for 20 mins. I used All purpose flour because it is easily availabe where I live, so is it fine to use All purpose flour in baking?

[@ChainBaker]

There could be 100 different things that affected the texture and the bake, so I can't possibly tell you. But you can certainly use APF for breadmaking just reduce the amount of liquid a bit.

[@laraibhassan6187]

@@ChainBaker @ChainBaker By approximately how much should I reduce the liquid? In my dough, I use 320g APF with 120g whole milk, 1 whole egg, 1 egg yolk, some butter and some salt

[@raidcrhonos]

Now i just have to figure out where I can get whole grain that doesn't cost a salary in my city

[@daethar]

I feel you. For instance, 13% flour costs twice as much as 12% one in my area :O

[@joaoweslley6383]

I'm thinking that if I change the water in this recipe to milk, could I get an even softer bread? 🤔

[@ChainBaker]

Slightly, yes. Just remember that milk is 90% water, so you must use more.

[@ParallelPain]

Can you make a comparison video for hydration? It seems the conventional wisdom is that higher hydration would result in more open crumb (and softer bread?). But whenever I find someone who post that they did a control experiment, with picture or video, hydration (higher than 60~65%) basically have no effect on the crumb. But those video usually only have 20~30% difference between the top and bottom test. So I'd really like to see a comparison video with the exact same ingredients except for different hydrations, with 100%, 90%, 80%, 70%, 60%, and maybe 50%. If possible, I'd like to see two sets of comparisons, both with the same ingredients but different hydration levels. One set with the exact same length and number of steps, let's say no-knead method, exactly 2 folds, cold-fermented and final proofed at the same temperature for the same amount of time, and also baked at the same temperature for the same amount of time, whatever time and temperature you decide is appropriate. The other could have different number steps, knead or no-knead, different number of folds, different fermentation, final proofing, and baking settings as appropriate to compensate for the different hydrations.

[@ChainBaker]

Here's a little bit about that kzbin.info/www/bejne/rGrXgYuKoceMrq8

[@ParallelPain]

@@ChainBaker Yes I have already watched that video. It is a good video. However the video doesn't really answer my current question because 1) the shape of the final bread could easily be due to different preparation methods rather than hydration, 2) the highest and lowest hydration in the test differs by only 10%, and 3) I can't actually visually tell the difference between the crumbs once cut open, especially taking pure chance of the cuts and different preparation methods into consideration.

[@paayelagarwaal8766]

Can eggs be skipped?

[@ChainBaker]

Yes. Add another 10g of fat instead.

[@paayelagarwaal8766]

If wanting to make vegan, can oil be used instead of butter or any other suggestions you have?

[@ChainBaker]

@paayelagarwaal8766 yes but use a bit less.

[@paayelagarwaal8766]

Thank you!

[@kattykakes8135]

I made cheeseburgers tonight and had them on brioche buns. This looks fantastic and the burger accoutrements wonderful. Just wondering if you’ve done a brioche bun, can you point me in the right direction? 🩷

[@ChainBaker]

You can use this recipe to make buns kzbin.info/www/bejne/npCTZIFnd9eCf7s 😉

[@marcinwojcik5476]

Whole wheat and a burger bun? This goes on my priority baking list. BTW have you considered doing a 100% seeded bread? It's super tasty but expensive in bakeries and you're the only channel I trust in baking matters ;)

[@ChainBaker]

The 1:1 flour to seed ratio sounds interesting! I'll add it to my list 😎

[@CT11218]

This looks amazing, I'm making them tonight :)

[@bonnie5601]

Good Afternoon, Charlie! Making these this week. Looks so easy and looks perfect in texture. Thank you, again and as always, wishing you the best!

[@maddisonpatrick8902]

I think my wheat flour is courser than yours or just drier, followed this too .00 and my dough is very dry and even after the night has not gotten much more malleable. I was thinking about treating it like biga, and adding a bit of AP and water to it this morning and kneading it and rising it like a same day dough. Do you think this could save it and still yield a soft bun?

[@ChainBaker]

Yeah that should work as long as you mix it all up real well 👍

[@AA-ej2dg]

Great recipe. I would really love to see you make yudane sandwich bread with hard white whole wheat flour which I find is less commonly known compared to red/brown whole wheat. I can't find any recipe using both the yudane method and hard white whole wheat. I would be very honoured if you try it so I could learn from you. Thanks in advance.😊😊😊

[@ChainBaker]

kzbin.info/www/bejne/gIStgqifa6l4l7M

[@mirrana491]

What’s the point of doing a final shaping for buns if the final shape is the same as the pre shape?

[@ChainBaker]

To ensure that they're all nice and smooth and even.

[@fieteferrum3441]

Probably the fan dried the surface to quickly and it cracked. Beautiful result non the less 🔥✌️

[@ChainBaker]

The egg glaze should prevent the surface from drying. But that could be possible too.

[@fieteferrum3441]

@@ChainBaker a little steam never hurts 😁👌 whenever I bake your garlic monkey bread, with your new no knead butter method, I give my oven a few spritzes of water 😉

[@pajs2137]

too hot for baking xD

[@Jeepy2-LoveToBake]

Healthy Burger Buns - what a concept! I was wondering when you were going to post this recipe 🙂 If these are anywhere as soft as your white flour burger buns, these will be super fantastic! As ever, thank you for sharing this recipe - will start today and plan for burgers tomorrow. 168K subs - on the way to to 200K! 🤩🤩🤩

[@mr.pizzamarlon]

My pizzas 🍕🍕 are also complete meals. I made pizza crust using this scalding method and not was my pizza crust super soft haha! Just curious, have you made calzón? I need to see how you make it. Thank you in advance 🙏🏼

[@ChainBaker]

Here's one from way back in the day kzbin.info/www/bejne/kKDdeXl6acaKhac

[@ayeshaunnisan4507]

Thank you for sharing this wholewheat buns recipe! I will be making them this week. I do make milk bread with Tangzhong method v often, but never tried scalding method. I definitely need to try this one.

[@doctwiggenberry5324]

It is summer and time for grilling burgers. With these buns,,the entire neighborhood will be knocking at my door.

[@wt3869]

I’m looking forward to making these next weekend! Thank you very much

[@JeffO-]

I'm wondering why the dough temp is important if it's going to be cooled right away. Might that be addressed in the upcoming video you mentioned?

[@ChainBaker]

The yeast still needs a certain temperature to get going. After that it can be chilled and we get consistent results.

[@jotchava]

Great recipe, as always. Thanks! Where did your chain go?

[@ChainBaker]

It does not suit me anymore 😄

[@PTScrib]

Definitely gonna try these

[@jennd5347]

Thank you SO much!!!

[@matijahencic8387]

Great video as always, but I do have one question. Why scald only portion of flour? Learned a lot from you, keep up the good work!

[@ChainBaker]

Scalding destroys gluten , so the more you scald the weaker the dough will be.

[@matijahencic8387]

@@ChainBaker thanks!

[@b4sh936]

Id love a channel like yours in spanish, since, i dont understand english kitchen terms, i can understand anything else, but kitchen terms im not used to

[@ChainBaker]

You can use google to translate the blog posts from my website ✌️

[@b4sh936]

@@ChainBaker ill check that out, thanks

[@shoogeveen]

Good afternoon

[@مائدهاحمدیان-ت3ت]

Perfect👍💐🙏