LAURA SOYBEANS MULTI-GRAIN BREAD SEEDED BURGER BUNS

Soft, flavorful, and wholesome—these burger buns are a perfect blend of nutrition and taste. The addition of soy milk not only enriches the dough but also imparts a slight natural sweetness, making each bite delightfully tender. But the real magic comes from the okara, a byproduct of soymilk production, that’s often overlooked in baking. Packed with fiber, protein, and moisture, okara boosts the bun’s texture and keeps them soft and fresh longer. Combined with a medley of rolled oats, flaxseeds, and whole wheat flour, these buns promise a perfect bite every time.

Pair with Spinach Okara Burgers for a delicious Vegan sandwich.  https://laurasoybeans.com/blog/spinach-okara-burgers/

INGREDIENTS:

For Preferment

90g bread flour
90g water
.5g instant yeast (large pinch)

For Soaker

18g rolled oats
9g flaxseeds
21g fresh okara (from non-GMO Laura® Soybeans; press out excess moisture by twisting in a cloth napkin)
35g water

For Dough

135g bread flour
75g whole wheat flour
105g soymilk (made from NONGMO Laura Soybeans, unsweetened, plain) 12g sunflower oil (or other light oil)
9g superfine sugar (optional)
6g fine sea salt
.5g instant yeast (large pinch)

Topping – Optional

1 egg (for egg wash)
sesame seeds, poppy seeds, or toppings of your choice

DIRECTIONS

DAY 1. MAKE THE DAY BEFORE

1. Build Preferment (Starter)

In a small 2-3 cup glass bowl, mix 90g bread flour, 90g water (room temperature), and big pinch (about 1g) instant yeast. Stir until fully combined. Cover and let ferment at room temperature for 12–16 hours, or until bubbly and expanded.

2. Soaker

Mix 9g of flax seeds with 35g of water. Break the okara into small pieces and add it to the mixture. Then add the oatmeal and stir until all the oats are fully moistened. Cover and let sit overnight at room temperature alongside the preferment.

DAY 2. FINAL DOUGH

1. Mix Dough

• In a separate bowl, whisk together 135g bread flour, 75g whole wheat flour, 9g sugar, 6g fine sea salt, and a pinch of instant yeast. Set aside.
• In the bowl of a stand mixer, add 105g soymilk, the preferment (broken into pieces), and the soaker. Use the paddle attachment or a spatula to mix briefly, just until the ingredients are dispersed.
• Add the flour mixture and mix on low speed for about 3 minutes, until a rough dough forms. Stop the mixer, cover the bowl, and let the dough rest for 20–30 minutes to allow the flour to hydrate and the gluten to begin developing.
• Resume mixing and slowly drizzle in the oil while the mixer is running on low. Continue mixing for 5–6 minutes, or until the dough is smooth, elastic, and slightly tacky to the touch. Resist the temptation to add more flour.2. First Rise (Bulk Fermentation) with Stretch and FoldScoop all the dough in a lightly oiled bowl. Then, stretch and fold to gently build gluten, preserves hydration, prevents tearing and helps the develop strength and structure gradually.

• Lightly wet your hands to prevent sticking. Grab one side of the dough with both hands, lift it up gently, and stretch it upward until you feel some resistance.
• Fold that stretched side over to the opposite side of the dough (like folding a letter).Turn the bowl 90 degrees and repeat the stretch and fold.
• Do this 4 times total, turning the bowl each time—one for each “side” of the dough.
• Cover and let the dough rest for 20–30 minutes before repeating two more times.
  Let dough rise at room temperature until doubled in size. Depending on the kitchen temperature, this can take 60 – 90 minutes.3. Shape the Dough

• Divide the dough into 6 equal portions, about 100g each. Lightly shape each portion into a ball, cover with a slightly damp towel, and let rest for 20–30 minutes.
• After resting, reshape each portion into a tight ball, making sure to create surface tension by tucking the dough firmly underneath.4. Second Rise (Proof)

• Place the dough balls on a parchment-lined baking sheet. To flatten them into burger bun shapes, lightly oil a small flat plate or dough scraper and gently press down on each ball.
• Cover the tray and let the dough proof for 45–60 minutes, or until the buns are soft and puffy.
• Optional: For a shiny, golden finish, brush each bun with egg wash (1 egg mixed with about 1tablespoon of water) and sprinkle with sesame seeds or seeds of your choice.5. Bake

• Preheat the oven to 375°F and position a rack in the middle.
• Bake the buns for 18–22 minutes, until golden brown and the internal temperature reachesapproximately 200°F.Note: This recipe can be doubled. Buns can be frozen after baking. To reheat, thaw at room temperature and warm in a 300°F oven for 5–7 minutes.