Existing Customers
Login Now
New to swissbake?
Create Account
Manage Your Account

CART

{{S.Product_Name}} X({{S.Qty}})
Amount: BHD {{S.Amount | number : 3}}
Weight: {{S.TotalWeight >= 1 ? (S.TotalWeight|number:2 ): (S.TotalWeight*1000 | number:2)}} {{S.TotalWeight >= 1 ? "KG" : "GM"}}   

Your cart is empty. Please click the link to add Product (View Product)

Grand Total BHD {{ getTotal1 | number : 3}} Checkout

Wholemeal Burger Bun Recipe

  1. Home
  2. Recipe
  3. Wholemeal Burger Bun Recipe
Posted Date : 19 Jan 2026
A professional-grade wholemeal burger buns recipe usiWholemeal Burger Bun Recipeng SwissBake® Wholewheat Bread Premix. Ideal for commercial bakeries and foodservice operations
BAKE TEMP : 210°C - 230°C
MIXING TIME : 10 - 12 MINS
BAKE TIME : 12 - 14 MINS
PREP TIME : 60 MINS

Ingredients

  • SwissBake® Wholemeal Braunis – 1000g 
  • Cold Water – 500g to 550g 
  • Fresh Yeast – 40g 
  • Vegetable Oil (Sunflower) – 80g 
  • Castor Sugar – 60g 
  • Salt – 10g 
  • SoftiSure™ Plus – 8g  
  • Mycoban™ CP Guard – 8g 

Method

Kneading: In the mixing bowl, dry blend SwissBake® Wholemeal Braunis, castor sugar, Mycoban™ CP Guard, and SoftiSure™ Plus. Crumble in fresh yeast. Add cold water. Knead everything together on slow speed for 4 minutes. Add oil and mix on fast speed for 6–8 minutes until fully developed. Perform a windowpane test – dough should be smooth, shiny, and elastic. Ensure the dough temperature is between 26°C to 27°C. 

Resting and Proofing: Rest dough for 10–15 minutes covered on bench to relax gluten. Divide into 90g portions. Round tightly. Place into greased burger rings or on trays. Proof at 35°C / 75% RH for 50–60 minutes until doubled in size and soft to the touch. 

Baking: Pre-heat deck oven to 210°C to 230°C. Inject 3 seconds of steam immediately after loading. Bake for 12–14 minutes until golden brown crust forms. 

Cooling & Packaging: Transfer buns immediately to sanitized cooling racks in a clean room. Cool until core temperature reaches 30°C. Pack only once cooled to avoid condensation. Use high-barrier metallized flow wrap or heavy polybags for sealing.