Late night Sunflower seed Matcha Milk Bread (One rise)

This late night bread is baked using a single rise method requiring less than 2 hours from start to finish. The bread has a rich texture thanks to the dairy products and eggs, has a tender crumb and thinnest hint of crust. It is best eaten on its own or with a thin layer of coconut jam (kaya). Pre-slice the bread when the bread has cooled well. Store in a Ziploc and freeze to preserve freshness or consume with a 2 days for maximum enjoyment.

Wet ingredients -

1 cup  milk ( room temperature )

2 T whipping cream

2 eggs

Dry ingredients -

½  tsp salt

4 T fine sugar

5 T milk powder

1 T matcha powder

4 cups bread flour

1/2 plain flour

3 t instant yeast

Optional-

Handful toasted sunflower seeds, coarsely chopped

Combine dry ingredients.

Combine wet ingredients to dry ingredients.

Knead on low for at least 20 minutes or until dough comes together.

Knead on a floured top.

Divide to 2 halves and transfer to a greased/dusted Pullman bin, uncovered.

Leave to rise until 80% risen.

Place a low baking rack with a steaming plate of water.

Bake the bread in a preheated oven (180C) at 180C for 35 minutes.

Drop the bread on a hard surface to loosen the bread from the tin.

Remove immediately and cool well before slicing.

Multiseed soft roll ( sunflower, flaxseed )

I made this on a whim because I fancied having some ‘seedy’ buns for a late night snack. The crispy thin crust  and sweet soft bread are all good reasons to have 2 eaten immediately after it is out of the oven. Sometimes, it is good to act on your impulse, esp when fresh buns are concerned!

Ingredients:

2.5 T sugar

3 T milk powder

2 cups bread flour

1/2 cup cake flour

2 TBSP wholemeal flour

1.5 t instant yeast

½ cup sunflower seeds, toasted until seeds split

handful of flax seeds

Instant oats ( for rolling/handling )

1/2 cup  milk ( room temperature )

2.5 fl oz whipping cream

1 small egg

Combined everything ( dry and then wet ingredients ) in the stand mixer receptacle.

Knead until the dough pulls away from the mixer.

Cover and leave to ferment until volume of dough doubles.

On the worktop, flour with oats.

Divide the dough into 10 equal portions. Roll dough to make small balls.

Transfer the balls to lined ( silpat ) tray. Proof for another 30 minutes.

Mist spray generously 3 times on the rolled balls; once at the beginning of the proofing, once in the middle and once just before baking.

Preheat the oven to 210C.

Bake at 200C for 12 minutes.

Remove immediately to cool.