Vegan Wheat Buns

Makes 8 medium burger buns.

Ingredients:

• 1 1/2 c unsweetened coconut milk beverage (sold in refrigerated cartons)
• 1 Tbsp date syrup
• 1 packet active dry yeast (2 1/4 tsp)
• 3 c whole wheat flour
• 1 1/2 tsp diastatic malt powder
• 1/2 tsp granulated lecithin
• 1/2 tsp Himalayan pink salt
• 1/2 c all purpose flour (plus a few tablespoons for kneading)
• 1 Tbsp raw sesame seeds

Directions:

1. In a small saucepan over medium low heat, warm the milk and date syrup to about 110 degrees F. Remove from heat and add yeast; whisk briefly. Allow to proof 10-15 minutes, or until well-bloomed.
2. In a large bowl, whisk together the whole wheat flour, malt powder, lecithin, Himalayan salt and half-cup of all purpose flour.
3. Add the yeast mixture to the dry ingredients and blend with a wooden spoon. Knead in bowl by hand until all the flour is incorporated.
4. Turn dough out on lightly floured surface and knead about 4 minutes, adding as little extra flour as possible, and getting a slightly sticky, moist texture that is still manageable.
5. Place dough in an oiled bowl. Turn to oil the top of the dough. Cover bowl and allow to rise 30 minutes, or until doubled.
6. Divide dough into 8 equal pieces. Form small dough bowls by turn the dough under and rotating the dough. Flatten them a bit with your hands.
7. Place dough discs at least an inch apart on lightly greased (with vegan shortening) baking sheet(s). Press them down again with the palm of your hand until they are only a half-inch thick.
8. Brush buns with a bit more coconut milk and sprinkle with sesame seeds. Press the seeds in gently.
9. Allow to rise uncovered for 20 minutes while preheating oven to 375 degrees F. Bake for 15 minutes, or until browned and puffy.
10. Transfer to a cooling rack.