Total time: 10 hours to let the pre-dough get active, then another 6 hours to let the dough rise and bake the buns. Makes 9 mini loaves.
- 100 g (3.5 oz) white starter
- 297 g (10.5 oz, not fluid!) filtered water
- 150 g (5.3 oz) bread flour
- 1 tbsp sea salt
- 2 tbsp honey
- 110 g (3.9 oz) soy flour
- 100 g (3.5 oz) whole wheat flour
- 200 g (7.1 oz) bread flour
The crust is nice and chewy, and the inside is on the denser side with a nice sourdough taste.
Mix starter, water and bread flour in a bowl. Cover with plastic wrap and let rest in room temperature for 6-10 hours. Add sea salt, honey, soy flour, whole wheat flour and finally bread flour. Knead to a dough. Cover the bowl with a kitchen towel and let the dough rise in room temperature for 3 hours.
Doesn’t even look like it’s healthier than “normal” white bread, does it?
Divide the dough into 9 pieces. Shape into mini loaves, dip the bottoms in oat bran, and put in a greased mini loaf pan. Let rise for another 2-3 hours. Preheat the oven to 450°F. Brush the mini loaves with water and sprinkle over sesame seeds and poppy seeds. Spray some water on the bottom of the oven before you put in the mini loaves. Turn down the temperature and bake at 390°F for 20-25 minutes until the loaves are golden brown.
Take the loaves out from the loaf pan and let them cool on a rack.
This post has been submitted to YeastSpotting.