As soon as the Sprouted Wheat Burger Buns were pulled from the oven, plans for other flavors and seed toppings danced in my head (sometime this can be dangerous). Since I have always been a huge fan of rye bread, it seemed only fitting to make Light Rye Sandwich Buns for Reubens on St. Patrick’s Day. Now, in my opinion, rye bread isn’t really rye without caraway seeds, so this recipe includes crushed seeds in the dough and a generous sprinkle to dress the tops. Of course, they are as tempting as any bread straight from the oven, so have butter close by for indulgences.
Here in the U.S., rye bread is typically a rye-wheat mix rather than a true 100% rye bread. Rye flour has a lower level of gluten with can prevent breads from rising well, so wheat flour is added to produce a more appealing loaf. Depending on the baker you talk to, the rye to wheat ratio can be anywhere from 18-40%. In this recipe, I start with 25% sprouted rye flour and 75% sprouted wheat flour, adding more wheat flour as needed to finish the dough. To make a dark rye, substitute molasses for the honey. I have not tried it yet, but that is the general method used to produce the dark color and flavor.
It has been such a boon around here to have success using sprouted grain flour in our favorite bread recipes—these sandwich buns were wonderful. The caraway seeds can be crushed with a mortar & pestle or ground in a spice grinder, depending on personal preference. A generous sprinkling of caraway seed and poppy seed on the tops accentuate the rye flavor in these buns, perfect for savory meats. Butter and toast the buns on a skillet for a crisp edge that will stand up to any favorite sauce on Reubens, pastrami, tuna salad, turkey burgers, or classic patty melts. Our first foodie adventure with them was a Reuben with sauerkraut, Swiss cheese, and Russian dressing for St. Patrick’s day—that post is next!
A note about purchasing sprouted flours: Although I found sprouted wheat flour at Whole Foods and Natural Grocers stores, sprouted rye is harder to find. I ordered organic sprouted rye flour from Local Harvest, though there are other on-line sources to choose from, including a mill in the UK . Purchasing sprouted grain flours can leave some with sticker shock, however we consider it an investment in our health. The cost of one package of 8 regular whole wheat buns from the grocery store is somewhere between $3.50-5.00, depending on the brand and store. The 2 lb. bag of sprouted rye flour cost $11.46, including shipping, and it will make multiple recipes. I purchased it along with corn and wheat flours to spread the shipping cost among the entire order. In total the cost was $44.25 for 9 lbs. of flours delivered to my door, which should do all the baking I need to do for the next six months or more (we limit the amount of grain in our diet). However, as was mentioned in the comments in my last post, you can significantly reduce the cost even further by purchasing the grain, sprouting it, dehydrating it, and grinding it at home. For more information on that process, visit Health, Home, & Happiness.
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