Tuesday, January 8, 2013

Healthy Wholemeal Buns












Eating healthy is a big part of my life. I used to dislike wholemeal bread, preferring the familiar white bread instead. But I guess since entering my late thirties and after experiencing one or two health scares, it really makes me re-consider my food choices. I have also switched from white rice to brown rice, though occasionally I still eat white.
Bread is not that difficult to make. Perhaps the long proofing time puts some novice bakers off. But once you've made bread once, you may feel that it gives you more satisfaction than baking cookies and cakes.

Makes about 10 buns
150ml Water
1½ tsp Instant Yeast
220g Fine Wholemeal flour
270g Bread flour
1½ tsp Salt
1 tbsp Sugar
2 tbsp Milk Powder
150ml Milk
3 tsp Butter, softened
Dried fruit such as raisins, cranberries, apricots, etc.

Method:
1. Mix water and yeast. Cover for 10 minutes.
2. Pour wholemeal flour, bread flour, salt, sugar and milk powder into a bowl. Mix well.
3. Add yeast mixture and milk. Mix well.
4. Add butter. Mix and knead for 3 minutes. If dough is sticky, sprinkle bread flour and knead till smooth and non-sticky.
5. Cover and proof for 1½ hours.
6. Knead briefly. Divide dough into 9 portions (about 100g per portion). Place on lined and greased tray. Press dough flat. Cover and proof 30 minutes.
7. Preheat oven to 220°C. Bake 10 to 15 minutes till tops are brown.

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