It has been a while since the last time I made some bread. I have try different methods and I still come back to this simple to make method and which produces best result too....as in the bread still remains soft and fluffy by the time I finished eating them ( I normally finishes a loaf the next day ) Homemade bread is the best bread to eat...no preservative and no chemical such as bread softener is used....thus making homemade bread the healthiest to consume bread ever. You do not need a bread machine to produce such soft and fluffy bread. I use a cake mixer with the dough hook attached...and I am on the way to making the best bread ever :) seriously and not much kneading involved. Wild Boar has now accepted my homemade bread and he loves them with marmalade and butter. He was telling me to make my own homemade jam as well...well...lets see , if I am not hooked on dramas and movies, maybe I shall make my own jam then :p
I made these wholemeal loaves using the water roux method and I heart this method for it is simple and easy and doesn't need much kneading to produce an excellent soft and fluffy bread. Thanks to Grace of Kitchen's Corner for sharing this burger bun recipe. I tweaked it , added wholemeal flour to the recipe and resulted in two beautiful wholemeal loaves !
Homemade Wholemeal Bread
120g bread flour
100 g wholemeal flour
56g plain flour
20g milk powder
42g caster sugar
half teaspoon of salt
30g beaten eggs
84g water dough
22g unsalted butter
Recipe for the water dough "water roux":
Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. Cook it until quite liquid consistency like the baby porridge. Transfer to a clean bowl to cool down.
Method of making the bun :
Place all the ingredients for kneading except the butter until everything come together and become a smooth dough then add in the butter a little at a time.
Let the dough slowly absorb the butter then turn to speed two if you are using kitchenaid mixer. Knead until the dough no more sticking at the side of the mixing bowl and the dough should be very smooth and elastic.
Let it proof for 40 minutes in a clean bowl cover with cling warp.
Divide the dough into 2 portions or any size you like it to be then let it rest for 10 minutes.
Shape them into loaves and let the it proof for 40 minutes in a greased loaf tin . Bake at 180C for 30 minutes or till it sounds hollow when you knock it.
Have a great weekend !
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