Ingredients:
Old dough 50g
Flour 600g
Sugar 40g
Salt 1
& 1/2 teaspoon
Instant Dry Yeast 3 teaspoon
Water 390ml
Butter 50ml
Flax Seed 100g (soaked in water overnite and drained before use)
Oatmeal 100g
Method :
1. Add all the dry ingredients (other than the butter) into a large mixing bowl. *Add in water gradually and be carefully not to add too much!
2. Mix the ingredients till the dough smooth.
3. Add in butter and keep kneading till the dough smooth and elastic, and preferably pass the window pane test.
4. Fold the dough into a ball and put it into the mixing bowl with the smooth side up.
5. Cover the bowl with a plastic wrap/clean cloth. Put the bowl into the microwave oven /oven with a cup of hot water next to it.
6. Let the dough proof for 2 hours or until it doubles in size.
7. Deflate and flatten the dough.
8. Divide the dough into 3 equal portions.
9. Cover the 3 portions with a plastic wrap/clean cloth and let it rest for 20 min.
10. Shape each of them and put them into a toast box.
11. Let the dough sit in the box for second proof, which takes about 45 min or double in size.
12. **Pre-heat the oven at 180C.
13. **Bake 30 min.
* The moisture content of flour will affect the quantity of water used. Don't rush to pour all water into the mixture.
** Different ovens may have different type of temperature/time controls. Adjust the oven temperature and time accordingly.
Reminder:
The tin I use is 900g toast box, which can hold up to 700g flour.
Flour can be wholemeal flour, bread flour, plain flour or a mix of them.
Other seeds and grains like psyllium seed husks, sunflower seeds etc can also be used.
Making of Old Dough:
Bread Flour 125g
Water 75g
Instant dry yeast 1/4 teaspoon
Salt 1/4 teaspoon
Mix all the ingredients for 5 min to form a dough. Put the dough in a plastic bag/container. Let it proof in the fridge(not freezer) overnite. Get the dough out. Divide into portions, each weighs about 50g. Put each of the individual portion into a plastic bag and store in the freezer. Defrost before use.
