Healthy White-Wheat Hamburger Buns

Ingredients

• 1 cup water lukewarm
• 2 tablespoons maple syrup divided
• 2.3 teaspoons active yeast dry
• 2 cups flour whole wheat white
• 0.5 cup oat flour (or rolled oats ground into flour)
• 1 tablespoon vital wheat gluten 
• 1 teaspoon sea salt fine
• 2 tablespoons olive oil 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• kitchen towels

Directions

1. In a small bowl, combine the water, 1 tablespoon maple syrup, and yeast.
2. Let it sit and proof for about 5 minutes. It should bubble or foam. If not, your yeast might be inactive. Start over with fresh yeast.
3. In a medium bowl, whisk together the flours, wheat gluten, and salt.
4. Add the remaining 1 tablespoon maple syrup and olive oil to the yeast mixture.
5. Mix the wet mixture into the dry ingredients. Begin working it with your hand as dough forms.
6. Add an additional tablespoon or two of water if it's too dry or flour if it's too sticky. It should be a soft but workable dough.
7. Knead the dough on a lightly floured work surface for about 10 minutes or until smooth and elastic.
8. Form the dough into a ball, and place it in a greased bowl, smooth side down. Turn over so the oiled side is up. Cover the bowl with a tea towel and let the dough rise in a warm place until doubled, about 1 to 1½ hours.
9. Lightly oil a baking sheet or line it with parchment paper.
10. Transfer the risen dough to a lightly floured surface and punch it down.
11. Cut the dough into 6 equal portions. Shape each portion into a ball, then flatten slightly to form a bun.
12. Transfer the buns to your prepared baking sheet. Cover with a light tea towel and let rise until nearly doubled, about ½ hour.
13. Preheat your oven to 375ºF.
14. Bake 15 to 17 minutes, or until nicely golden. The buns are done when they sound hollow when tapped on the bottom.
15. Transfer the buns to a wire rack to cool completely before slicing.