Panini integrali veloci fatti in casa per hamburger

Ingredienti

• 1 cup warm water (about 105ºF)
• 2 tablespoons active dry yeast (reduce to 1 1/2 tablespoons above 4.000 feet)
• 1/3 cup grapeseed (olive, or rice bran oil)
• 1/4 cup cane sugar or coconut sugar
• 1 egg (see Vegan Option below for egg free)
• 2 cups all-purpose flour or white bread flour
• 1 teaspoon salt
• 1 1/2 to 1 3/4 cups whole wheat flour or white whole wheat flour

Preparazione

1. 1

   Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   Put the warm water in a large bowl and sprinkle in the yeast. Let sit for 5 minutes to proof and ensure the yeast is active. It should bubble or foam. If it doesn't your yeast might be inactive. Start again with fresh yeast.

3. 3

   Add the oil, sugar, and egg to the yeast mixture and whisk to combine. Add the all-purpose or bread flour and salt and stir to combine. Gradually stir in the wheat flour, as needed, until soft dough forms. Bring the dough together with your hands when it becomes too thick to stir. It should be slightly tacky, but should not stick to your hands.

4. 4

   Turn out the dough onto a lightly floured surface. Knead it for about 5 minutes, or until smooth and elastic.

5. 5

   Divide the dough equally into 8 pieces. Shape each piece into a round and place them on your prepared baking sheet. Lightly cover the dough with plastic wrap and let it rest while your oven preheats (about 10 to 15 minutes).

6. 6

   Preheat your oven to 425ºF.

7. 7

   Gently remove the plastic wrap and bake for 10 to 12 minutes, or until lightly golden.

8. 8

   Let cool on the baking sheet or a wire rack for 5 to 10 minutes before slicing.

9. 9

   Store in an airtight container at room temperature for up to 3 days, or individually wrap and freeze to enjoy later.