It has been a while since I posted. Have been really busy with so much of other stuffs, I hardly even have time to think. Now it’s Christmas season once again and the menu is building up once more. I have been a little obsessed with bread baking lately but be patient, I will share more bread recipes with you when I have a little more time.
This is not a typical soft Asian bread. It is slightly on the heavy side, great for dipping in soups or as a meal replacement to rice or potatoes. Here’s the recipe. Happy baking!
250 ml warm water
20 gm brown sugar
a pinch of salt
1 Tbsp soy powder
400 gm High Protein Flour or bread flour
20 gm pure butter
8 gm instant yeast granules
2 Tbsp organic sunflower seeds
- Mix warm water, sugar and yeast together in a measuring jug and leave it to rise double its size with froth and foam.
- Sieve flour, soy powder and salt into the Kitchen Aid mixing bowl and attach a dough hook.
- Pour the yeast mixture into the flour and knead using level one (slow). Scraping in the sides if needed.
- Add in the butter and sunflower seeds.
- Knead for 10 minutes at level 2. Dough is ready when it does not stick to the sides but is moist and soft.
- Leave to proof in a moist and warm place, covered with a damp cloth until the dough double its size.
- Dislodge it onto a floured worktop area and mould it into an longish oval shaped dough and place it into a rectangle baking tin approximately 4″H x 4″W x 10″ L. Preferably a baking tin with a slide in cover. Let it rise until it is double in size and pop it into the preheated oven marked 220 degree celsius for 30 minutes.
- If using a uncovered baking tin, use a lower temperature about 190 degree celsius for 45 minutes or until bread is fragrant. Cover with tin foil if necessary.