Homemade Sourdough Kamut (Khorasan) Hamburger Buns
Soft, hearty, and nutritious, these sourdough Kamut hamburger buns are made with Khorasan wheat for a rich nutty flavor that compliments your backyard burgers in the best way!
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The very best homemade buns are made with sourdough starter for that signature tang!
This is the perfect recipe to use your starter in. It’s easy and a real crowd pleaser!
Using Kamut (Khorasan) wheat is a great way to add ancient grains to your baking. And, when paired with sourdough, you get one of the most nutritious hamburger buns you can make!
Why Kamut (Khorasan) Wheat?
Kamut is an ancient wheat that has a delightful nutty flavor and is packed with vitamins, minerals, and fiber.
Ancient grains have a weaker strand of gluten which can make bread products made with them easier to digest for some people.
Khorasan berries mill into a beautiful golden whole wheat flour that makes a light and fluffy product.
Looking for more recipes using ancient grains? CLICK HERE!
Ingredients for making sourdough Kamut hamburger buns
These homemade hamburger buns use simple ingredients but pack a flavor punch!
- Kamut (Khorasan) Flour – I use fresh milled Khorasan flour. I purchase my berries from ANCIENT GRAINS. I use the NUTRIMILL GRAIN MILL to mill my berries.
- Sourdough Starter – For best results, use active starter that is bubbly. I prefer using sourdough starter instead of conventional yeast for the flavor and for the long fermentation process.
- Water – Use filtered, chlorine free water.
- Oil – I use olive oil, however avocado oil, melted coconut oil, or melted butter would work great.
- Salt – I use fine ground sea salt.
Full ingredient amounts can be found in the recipe card below.
Tools you may need to make this recipe for Kamut sourdough hamburger buns
As stated above, to mill my wheat berries, I use the NUTRIMILL GRAIN MILL.
My personal preference is to bake my buns on the USA PAN PIZZA PAN because the buns come out golden brown every time.
To knead the dough, a STAND MIXER with a dough hook attachment makes the job so much easier and will give you a better rise with the perfect knead.
This is one of my favorite MIXING BOWLS and is perfect for rising dough.
Looking for a sourdough bread recipe that uses Kamut flour? CLICK HERE!
Step by Step Instructions for making Sourdough Kamut Hamburger Buns
First mill the Khorasan berries if you are making this from fresh milled flour. Alternative, you can use pre-ground Kamut flour, either whole wheat or all-purpose flour.
Mix the dough
In a large mixing bowl, add the water, sourdough starter, and oil. Mix well until cloudy.
Add the flour and salt and mix until you get a shaggy dough with no dry flour bits remaining.
If using a stand mixer, mix the dough in the bowl of a stand mixer and cover for the Autolyse before kneading.
Autolyse
Cover and sit aside at room temperature for 30 minutes.
Knead the dough
After 30 minutes, turn the dough onto a lightly floured work surface and knead for 6-8 minutes.
You will know the dough is kneaded properly when it is smooth, stretchy, and glossy.
Bulk Fermentation/First Rise
Return the dough to the bowl, cover with plastic wrap or a damp tea towel and let the dough rise for 4-6 hours in a warm place until the dough is airy to touch and has risen by at least 25 percent.
NOTE: In cooler temperatures, this may require longer rise times.
Shape the hamburger buns
After the dough is risen, turn the dough onto a work surface and divide into 6 equal portions.
Shape each piece of dough into a ball (hamburger bun) shape and place on a baking sheet.
Place each dough ball on the pan.
A bench scraper makes this task much easier.
You can line the baking sheet with a piece of parchment paper if desired.
Second rise
Cover the shaped buns with a damp tea towel and let rise for an additional 1-2 hours.
Bake the buns
Preheat the oven to 375 degrees F.
Bake the buns for 18-20 minutes until golden brown.
Alternatively, you can brush the top of the dough with an egg wash for a deeper golden brown.
I also like to sprinkle with sesame seeds when I have them on hand.
Allow the buns to cool completely on a wire rack before storing.
Serving Suggestions
These hamburger buns make the perfect vessel for grilled burgers, pulled pork, or veggie burgers.
For slider buns, divide into 12 equal pieces instead of 6. Bake for 15-18 minutes at above temperature.
FAQ’s
Absolutely! I would recommend a combination of 50/50 for best results.
Sure, that will work fine. Try mixing the flours 50/50.
Yes! I use cold starter from the fridge for all of my recipes!
Storage
Store leftover buns in a plastic bag or airtight container on the counter for 3-4 days.
These buns freeze very well. Freeze in freezer safe bag for 2-3 months.
Homemade Sourdough Kamut (Khorasan) Hamburger Buns
Ingredients
- 1 cup Water
- 1/2 cup Sourdough Starter
- 1/4 cup Olive Oil
- 1 tsp Salt
- 3 cups Kamut (Khorasan) Flour
Instructions
- If using fresh milled Kamut flour, mill your wheat berries on the fine setting of your grain mill. For this recipe I milled 2 cups of Kamut berries.
- In a large bowl, combine the water, oil, and sourdough starter. Mix well until mixture is cloudy.
- Add the flour and salt and mix just until combined and no dry bits of flour remain.
- Cover and let the dough sit for 30 minutes.
- After 30 minutes, turn the dough onto a lightly flour surface and knead for 6-8 minutes until stretchy and glossy.
- Alternatively, you can mix the dough in a stand mixer, cover for 30 minutes, and come back to knead the dough with a dough hook attachment.
- After the dough is kneaded, return to the bowl, cover and let rise for 4-6 hours until the dough is noticeably puffy and risen by at least 25 percent.
- Turn the risen dough onto a work surface and divide into 6 equal pieces.
- Shape each piece of dough into a ball (hamburger bun shape) and place on a sheet pan that is either lightly greased or lined with a piece of parchment paper.
- Cover with a damp tea towel and let the shaped buns rise an additional 1-2 hours.
- Preheat the oven to 375 degrees F.
- Bake in preheated oven for 18-20 minutes until golden brown.
