Thursday, 12 June 2014

Honey Wholemeal Loaf and Hearty Cheesy Tuna buns

When I started my bread making journey, this is one of the best bread recipe I had tried. I hope I can keep this wonderful recipe using starter dough method in my blog too. Trust me, you will fall in love with this super soft loaf like me. This post going to be long, please bear with me.
Nice loaf of  wholesome bread
Trust me~Picture tell everything!
All about LOVE
My AEE's breakfast made with love is ready~

Honey Wholemeal loaf & Hearty Cheesy Tuna Buns (Starter dough method)
Recipe adapt from honeybeesweets88
Heart shaped bun shaping skill reference from Carol Hu's Orange bread book
(Make 600g pull man tin loaf & 5pcs of buns)

Things needed:

Starter dough (12hrs before making bread)
  • 60g of whole meal flour
  • 60g of bread flour
  • 120g of water
Mix everything well in a air tight container and chill in the fridge for at least 12hrs. This starter dough can keep in the fridge for up to 3 days unless it turn its color. 

Main Dough 
  • Starter dough (All the Pre-dough prepared, Can use it directly from the fridge)
  • 360g bread flour
  • 8g instant yeast
  • 5g salt
  • 40g fine sugar
  • 20g honey
  • 12g milk powder
  • 210ml milk
  • 30g butter, soft
Filling for 5pcs of Hearty Tuna Buns 
  • 1/2 can of tuna, drained
  • 2 tablespoon of mayo
  • Dash of black pepper
  • Mozzarella Cheese, as topping
  • Parsley Flakes, as topping
Tools: Bosch Profimixx46 stand mixer

Picture tutorial for to make the bread dough

Steps for to make the bread dough
  1. Place everything in a mixer bowl except butter and start kneading it for 5 mins.
  2. Add in the soft butter and continue to let your machine knead for another 12-15 mins to achieve the window pane stage (look at pics 6 of dough tutorial)
  3. Form the dough into a ball and cover it with cling wrap to let it undergo 1st proofing for 1 hr.
  4. The dough will doubled its size after 1st proofing.
  5. Take out the dough and divide them into 3pcs of 200g dough for the loaf and 5pcs of 60g dough for the Tuna buns and roll them into balls, cover with cling wrap and let it rest for 10 mins before shaping the bread. 
*** This dough is so easy to handle until you don't need to flour the working top when shaping.
Steps for shaping the Honey wholemeal loaf

Steps for shaping the Honey wholemeal loaf
  1. Place one of the 200g dough on a working top.
  2. Roll the dough flat like a long oval shape using a rolling pin (pics 2)
  3. Use your hand to roll up the flatten dough (pics 3).
  4. Roll the rolled dough again using the rolling pin (pics 5).
  5. Use your hand to roll up the flatten dough again (pics 6).
  6. Look at pics 7, the 200g dough is ready for 2nd proofing.
  7. Place it neatly in the pull man baking tin. Repeat the same step for the remaining 2pcs x 200g dough.
  8. After another 45 mins proofing, the bread should doubled it size (pics 9) and it is ready for baking.
  9. Baked this loaf in a pre-heated oven 180C for 40 mins.

Steps for shaping the Hearty Cheesy Tuna buns
  1. Place one of the 60g dough on a working top.
  2. Roll the dough flat like a long oval shape using a rolling pin (pics 2)
  3. Use your hand and fold in dough to the middle vertically (pics 3)
  4. Use your hand and fold the other half to form like a roll (pic 4)
  5. Use a bread scrapper and cut the roll into half, do not cut the whole roll, leave like 1/4 to have the heart shape effect (pics 5)
  6. Open up the 2 pleats (pics 6)
  7. Fold in one of the pleat back to the middle (pics 7)
  8. Fold the other pleat back to the middle (pics 8)
  9. Tada, you have a heart shape bread (pics 9). Repeat the same steps to shape remaining dough buns. 
  10. Let it undergo 2nd proofing for another 45 mins or till it doubled it size on a baking tray before adding in the tuna filling (pics 10)
  11. After 2nd proofing, fill up the bun with tuna on top of each hearty buns (pics 11)
  12. Then top with cheese (pics 12)
  13. Then top with some parsley flakes ( pics 13)
  14. Ready to bake these buns in a pre-hearted oven 180C for 15 mins or until it is golden brown.
TAGlicious's notes:
  • Baking and proofing time may varies, please adjust it according to your environment and machine.
  • Store the buns in an airtight container after cooling down and consume on the same day. Else chill it in the fridge and reheat before serving.
  • Please slice the loaf before it has cooled down completely. Store it in an airtight container and consume within 3 days as there is no preservative in our homemade bread. 

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