Hamburger Buns, multi grain of course

High protein, low salt, low carb, low fat bread.

Try this. Yes, it takes time, but, only a few mins at a time. The buns are so yummy you will wonder why you bought the store bought kind ever!

Yeast bread, seems like such a pain and so complicated. Not so! I have been baking bread for over 30 years (when I first started to bake bread, three packs of yeast cost about 20 cents! Now the same three packs are around $1.30!) and it is an enjoyable activity. If you have never made bread before, you might find that your bread is kind of dense and not so good. Like everything else, practice does make for perfection or nearly so. don’t give up too soon. You can always use the bread for bread pudding or bread crumbs!

When our kids were little each week I baked 8 loaves at a time. What I would do is once a month fill the necessary dry ingredients not including the yeast into plastic containers and then use what I need each week. I would make three or four different kinds of loaves at a time. Once the loaves were done and cooled, I would slice and place in freezer zip locks and freeze the loaves I was not using, taking a new loaf out each day! Now that it is only the two of us, I make about three kinds at a time.

One problem with home made bread is that it will spoil faster. But the addition of soy flour keeps the breads moist for a little bit longer.

This dough can be made into a loaf for use as sliced bread. Just bake for 30 – 35 mins in a pre heated 375F oven and cool on a wire rack.

1 package active dry yeast

2 teaspoon s sugar

1/3 cup warm water 105/110F

1 cup bread flour

1 cup whole wheat flour

1 cup oat bran

1/3 cup soy flour

1/3 stick Light Butter at room temperature

1 teaspoon salt

1 cup ice water

Mix yeast, sugar and warm water in the food processor bowl and leave it alone for about 10 mins.

Once the yeast is beginning to proof and the flours, salt and the butter cut into abut 4 pieces and run the processor for abut 30 seconds until the butter is well incorporated into the flour. While the processor is running add the ice water in a slow stream into the flour. Continue processing until the dough starts to clean the inside of the work bowl. then let the machine run for about 90 seconds until the dough is kneaded well. My Cuisinart shuts itself off after about 20 seconds, so I wait for about 5 mins and continue until the 90 seconds are done.

Working lightly with floured hands shape the dough into a smooth bowl. Use cook spray in the large bowl ( one that is big enough to contain three times as big a ball of dough as you have), cover with plastic wrap and then a kitchen cloth and let sit for 60 to 90 mins or until the dough is at least double in size.

Once the dough has risen, very gently move the dough onto a counter covered with a clean dish cloth sprinkled with flour, and pat down and shape the dough into a ball again. Cut the ball into 4 equal pieces, form each piece into a ball and then cut each into three.

Now cover the dough and let it rest about 20 mins. Working gently, shape each piece into a ball and flatten each ball into a disk. Place the disks on a cookie sheet sprinkled with corn meal or merely sprayed with cook spray. Cover with plastic wrap and kitchen cloth and let rise about 40 mins. Turn the oven on to 375F and preheat for 20 mins, letting the buns continue to rise. Brush the tops with egg wash, sprinkle with sesame or poppy seeds and bake on the middle rack of our oven for 15 to 20 mins.

These are great to use for hamburgers, sandwiches or just split, toasted spread with your favorite spread.