There have been many magic dough recipes floating around on the internet for a while now. The other day I was looking at a stuffed veggie bun recipe, I realised that I have used the same dough recipe (with some variations) that I got with my bread maker many, many years ago now.
I did start off by using expensive pre-mixes but, now I use my own special flour blend of half wholemeal wheat flour and half strong baking flour with added bran. With no dairy or bread improvers, all that goes in is a splash of light oil. The dough rises beautifully and with different fillings and toppings makes fluffy Naan, dinner rolls, cobs, baguette, sweet rolls, savoury buns, pizza bases, calzone and even steamed Bao-Zi buns. The dough can be par cooked and frozen or, punched down and double bagged in a tightly sealed plastic bag to freeze up to 3 months. Thaw overnight in the fridge to bake goodies the next morning.
Here’s the recipe,
Vegan, additive free, comes together under 10 minutes in a stand mixer or, 15 - 20 minutes by hand.
- 1.5 cups Wholemeal Flour
- 1.5 cup Strong Baking Flour
- 270 ml Warm Water
- 2 teaspoons Raw Sugar
- 1.5 teaspoon Instant Yeast, powder
- 1 tablespoon Oil
- 1 teaspoon Salt
In a deep mixing bowl, add the water, raw sugar and yeast together.
When the yeast and sugar dissolve, toss in the flours.
Add oil and salt on top.
If using a stand mixer, set on the lowest setting with a dough hook for 5 - 7 minutes. Increase speed for another 3 - 4 minutes until the dough looks smooth and cohesive.
If kneading by hand, carefully combine the flours & water together with a flat wooden spoon and then start to knead by hand until a smooth dough forms. Approximately 15 - 20 minutes.
Set the dough aside covered in a warm place until ready to use.