I must have been extra sensitive lately. How else do I explain why I am so thankful for all the good things around me, not least of all, this humble bread?
This basic , lean bread is made using the straight dough method. It is amazing how the bread made without sugar and fat can still taste so moist or keep so well.
It handles more like a ciabatta than a normal bread due to its rather high liquid content. Refrain from over dusting when shaping but instead use the trusty pastry cutter to help shape the dough and be rewarded for it.
Malt syrup 5g
Bread flour 300g
Whole wheat flour 50g
oats for sprinkling
- In the retainer of the bread machine, combine all the ingredients.
- Set to ‘dough’ cycle.
- Remove the fermented dough, 1.5 hours later, and shape to 6 equal portions ( or 4 humongous buns if you are famished.
- Dust with oats.
- Mist spray the buns. Leave the dough to rise a second time , about 30 minutes, in an enclosed space to prevent drying out the dough.
- Preheat oven to 230C with a cup of water under the baking rack.
- Just before baking , mist spray the buns again.
- Bake the buns at 230C for 20 minutes. Cool well before serving.