Another gorgeous and amazingly delicious bread creation is coming at you right now. Well, creations actually, there are 12 of them. They are the perfect base for any sandwiches or burgers.
- 700g strong white bread flour
- 7g dried yeast
- 1 tsp baking powder
- 4 tbsp Omega Seed Mix (sunflower seeds, brown linseed, golden linseed, pumpkin seeds)
- 1 tsp sea salt
- 110g full-fat Greek Yogurt
- 1 tbsp honey
- 400ml lukewarm water (approximately)
For the top
- 1 egg (beaten)
- 2 tbsp Omega Seed Mix
In a big mixing bowl, mix together the flour, yeast, baking powder and the seed mix, then add salt and mix it well again. In a small jug, mix together yogurt and honey, slightly warm it up in the microwave, and then add to the dry mixture.
Make a well in the centre and water. Start with 350ml of water first, then add an additional 50ml as you keep mixing the dough. You can use a kitchen machine (I used my beloved Kenwood Chef Stand Mixer, as always) or your own hands, both work perfectly well.
If you are using a kitchen machine, place all of your ingredients into the mixing bowl and let the machine knead the dough for you on a medium-high programme until it’s nice and smooth (just make sure you are adding the water to the dough gradually).
If you are working with your hands, tip the dough onto a lightly floured work surface and knead it until the dough becomes smooth (it takes about 10-15 minutes work). At this stage the dough is quite sticky, but don’t worry, after the first rise it will be much easier to handle it.
Place it in a lightly oiled bowl and leave to prove until doubled in size, which takes roughly an hour, depending on the temperature and humidity of your kitchen. Or alternatively, place the dough in the fridge for overnight and bake it next day. In that case, take it out of the fridge at least an hour before you start to work with it.
When it has doubled in size, knock back the dough and divide it into 12 equal portions with a knife (use a kitchen scale to weigh the dough). Shape all of them into tidy little baps with folding the edges carefully underneath the dough until there are no wrinkles around the edges and they look neatly round in shape.
Place the baps on a baking tray lined with parchment paper and leave them to prove until they doubled in size again (another 45-60 mins).
In the meantime, preheat the oven to Gas mark 6 (200C).
Give a generous egg wash to the baps and sprinkle the seeds over to make them even prettier. Mix the egg with your favourite spices if you like. Bake your tiny little breads until they are golden brown (about 18-20 minutes depending on your oven).
Let them to cool completely on a wire rack, then enjoy your creations.
Equipment and ingredients I use:
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