Wednesday, May 18, 2011

Apple Wholemeal Buns/ Straight Dough Method - Bread # 9

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This recipe was adapted from 孟老师的 100 types bread cookbook. The apple puree not really gave much flavour to the bread. However the natural enzyme of the apple helps soften the bread texture.

Adapted and slightly modified from 孟老师的 100 types bread cookbook
Ingredients: yields about 45g x 9 pieces
15g dark brown sugar
135ml warm water

½ tsp salt
20g apple puree

180g bread flour
70g wholemeal flour
1 tsp yeast

(C )
15g margarine/ butter

1. Dissolve dark brown sugar with the warm water. Sieve to remove any impurity.

2. Put sieved brown sugar syrup, salt and apple puree into a bowl and stir to mix. Add (B) and knead to form dough.

3. Add margarine and continue kneading to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes.

4. Transfer to working surface. Divide the dough into 45g portions. Shape into balls and place on greased baking tray. Leave to prove for 45 minutes.

5. Apply some egg wash. Bake at 180C for 12 minutes.


  1. Nice & fluffy! What a lovely & healthy bake. Thanks for sharing it. Have a great day ahead.

  2. i cannot remember seeing this in this book. Looks good!

  3. My Little Space,
    This is my 1st bread recipe using wholemeal flour. I was surprise with the soft texture of the buns. Is great.

    This recipe was from pg 125. My poor translation might make you "lost" :D


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