This month has been crazy busy for me so I didn’t get to the HBinFive May 15th breads: Hearty Whole Wheat Sandwich Bread, Turkish Style Pita Bread and Whole Grain Garlic Knots. I was going to make some of the breads for the June 1st Bread Braid, but I’ve already made the whole wheat sandwich loaf so I decided to try something different.
As you may remember, in April, I posted about Southwestern Focaccia/Pizza made with mesquite flour and other flours. Peter with Casa de Fruta saw the post and was very interested in finding out how the mesquite flour would perform in other types of bread. He asked if I would be willing to test the flour on regular bread and I agreed.
I started with the Healthy Bread in Five Minutes Master Formula and changed it up a bit. I halved the recipe and used 2 cups of whole wheat flour, 1 1/2 cups of all-purpose flour and 1/4 cup of the mesquite flour. The rest of the ingredients — yeast, salt, vital wheat gluten, and water — remained the same.
Whole Wheat/Mesquite Hamburger Buns
I made buns with half of the dough. The dough smelled really good and the mesquite flour gave it a unique flavor so I thought it would taste good with grilled hamburgers. It rained the night I made the buns so we decided not to grill out. Instead, I had a fried egg and cheese on one of the buns. I didn’t take a photo but the combination was really good.
the buns look wonderful. I love grilled pizza. The unique bbq flavor is wonderful. Too bad you didn’t have a lid (like on a weber) to help the cheese melting along.
Wow, you are such a trooper! The pizza looks so great. I tried some out on my grill and there is a bit of a learning curve with the heat source. Great work, nice post.
Dear Cathy,
You are so incredibly creative, it boggles my imagination. I am curious though about the mesquite hamburger buns- was the volume alot less than bread without mesquite? Was the texture more grainy like cornbread or how would you rate the texture?
You are such a sport to try this out.
Peter
Thanks Danielle and Cristie! I love grilled pizza too! There is definitely a learning curve but I’m having fun with it.
Thanks Peter! I seem to be more creative when I’m brain dead…Lol
The volume of the buns was just a little bit less than the buns I made a couple of months ago using a combination of whole wheat and all-purpose flour. I flattened the dough a bit before I put the buns in the oven so that could be why they didn’t rise as much.
I didn’t think the texture was grainy nor did it taste like cornbread. These buns were definitely heavier than hamburger buns made with only white flour. The texture to me was comparable to whole wheat buns – although heavier than ones you would buy in the store. The flavor was unique but in a good way.
I’ve been having fun with this experiment so for my next trick, I’ll try some bread using only white bread flour and a smaller percentage of the mesquite flour. We’ll see how it goes.
I need to start searching for mesquite flour…it sounds awesome! I wish I had some hints for your pizza grilling problems but I know nothing about it! Good luck!
Love pizza on the grill! Yours looks great……
That is so incredibly awesome!! Your pizza has me drooling over here đŸ˜€
Looks wonderful, I’ll have to try mesquite flour.
Thanks for the tips on aluminum foil. I have been wanting to try grilling. This is an inexpensive way to try it!
I’ve never tried making pizza on a grill much less at a camp site! I applaud your effort. Those hamburger buns look perfect!
Wow, your hamburger buns and pizza looked really good. I’ve never used mesquite flour, but going to try and find some now.
Thanks for telling me about my link for deli breads. It was waay off!
Thanks for coming to my site, too!
What a challenge, it looks like you mastered it!