Hot Dog or Submarine Buns Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

ORGANIC INGREDIENTS

• 30 ml (2 tbsp) chia
• 385 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) instant yeast
• 3.5 ml (3/4 tsp) salt
• 385 g (1 2/3 cups) water at 45 °C (113 °F)
• 1 large egg (55 g)*
• 30 ml (2 tbsp) light olive oil
• 30 ml (2 tbsp) maple syrup or honey
• Oil (to oil moulds)
• White and black sesame seeds, for garnish

* You can omit the egg for a vegan version.

PREPARATION

1. Finely grind the chia in a coffee grinder.
2. In a large bowl, combine chia, flour, yeast and salt. Then add the water, egg, oil and maple syrup (or honey).
3. Stir the mixture, either with an electric mixer or a stand mixer with a flat paddle, at medium speed, about 2 minutes.
4. Cover the bowl with a damp cloth and let stand for 45 minutes at room temperature. After this rest time, stir the dough well with a wooden spoon.
5. Place the dough in the pre-oiled moulds and spread it with a spatula. Sprinkle top with sesame seeds, to taste.
6. Place in the oven on the central grill, with the light on, and let rise for 20 to 25 minutes.
7. Without removing the buns, turn on the oven to 350 °F (180 °C).
8. Bake for about 40 to 45 minutes, until golden brown.
9. Unmould and let cool on a wire rack.