I have forgotten to buy bread two days in a row now. Monday I took a leap of faith and packed a beautiful lunch box for JJ full of celery, carrot and cucumber sticks with some home made red pepper hummus and some cold meat and cheese. Sounds fabulous right….except for most of it came home….d’oh! so this morning I realised I had yet again forgotten the bread and had to leave the house in just over an hour. I did a quick search on the internet and found an American recipe for quick proving dough. I’ve tweaked it slightly and decided to use spelt instead of plain flour. I’m not very experienced with bread but these came out beautifully. This is a recipe using the Thermomix but I’m quite sure you can do this manually too ….might just take longer at the initial yeast proving stage.
- 1 tablespoon dry yeast
- 300g water
- 2 tablespoons coconut or olive oil
- 1 teaspoon salt
- 450g spelt (or any) flour
- Pour in water, oil and yeast in your Thermomix bowl
- Put the lid with Measuring Cup (MC) in place and set to 2 mins, 37 degrees celsius on speed 1
- Allow the mixture to sit for a minute or two until you see a yeasty foam appear
- Add flour and salt
- Replace lid with MC and mix for 30 seconds on speed 6
- Select the turbo/kneading function and knead for 3 minutes
- Grease a bowl with a little oil and tip the dough in. If you wiggle the bottom of the blade (outside the bowl) any stuck dough should fall out
- Place a tea towel over the bowl and put it somewhere warm for 10 mins. I put mine on the top of our Aga but you could also put in an airing cupboard, near a radiator or into the oven at a very low temperature.
- Put some flour on your work surface and hands and cut/shape the dough to whatever size you wish and place on a baking tray with baking paper. I made mine into fairly dinky round rolls but you could make bigger burger buns or hotdog buns if you like. You could also add toppings like bacon and cheese or seeds/nuts
- Bake for 15-20 mins. f you have an Aga, place into the baking oven on the middle set of runners. (The recipe I used said to put into a cold oven and set temperature to 180. The hot Aga turned out just fine though)
- Your rolls will be ready when they’re slightly browned and hollow when you tap the bottom.
Apparently this sort of dough doesn’t keep for very long. I was in a rush (obvs!) so I just made five rolls and I should have enough dough left over to make a pizza base for tonight’s dinner.
As I mentioned I am very very new to bread baking but would love to improve so if you have any tips or if you’d like to share your own bread recipe I’d love to hear from you in the comments.