Refined Sugar Free & Eggless Wholemeal Bread

Step 1

Place all ingredients from (A) into mixing bowl and mix together until well combined. If using a bread machine, select "dough" mode, let knead for 3-5 minutes until mixture comes together, then stop the machine. Let rest covered for at least 20mins to autolyse (refer to notes in post above about autolyse).

Step 2

You may opt to add yeast directly in, or mix yeast with ½ tbsp water (at room temperature) then add into dough mixture and knead using dough hook attachment for 2-3 minutes. If using bread machine, restart "dough" mode, let knead for 3 minutes.

Step 3

Add salt, knead for a further 2-3 minutes. If you're using bread machine, the dough mode might rest at some point, so do ensure yeast is well combined before adding salt.

Step 4

Add butter and knead on stand mixer for 12-15 minutes until achieve window pane. For bread machine users, add butter and let kneading cycle is complete.

Step 5

Place all ingredients from (A) into mixing bowl – mix for 1 min/SpLet rest covered for at least 20 minutes to autolyse (refer to notes in post above about autolyse).

Step 6

You may opt to add yeast directly in, or mix yeast with ½ tbsp water (at room temperature) then add into dough mixture. Knead for 1.5 mins.

Step 7

Add salt – knead 40 seconds.

Step 8

Add butter and let knead for 4 mins.

Step 9

Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins).

Step 10

If shaping into buns:Punch down dough to deflate. Divide dough into 10 equal portions (approx 60g each) and roll into round balls. View video tutorial here from 5:16 onwards for how to shape into round balls. Line and grease baking sheet and place dough balls 1.5 inches apart. You can also divide dough into 9 equal portions - they will fit snugly into an 8-inch square baking pan.[Optional] If you would like to top buns with seeds and nuts, brush dough balls with just egg white or egg wash and roll on inclusions before second proofing. If you opt to do this, there's no need for egg wash before baking.Let proof for approximately 40mins until doubled in size. During last 15 minutes, preheat oven to 180°C. (TIP: Setting your timer to go off after 25 minutes works best for me!)Spray dough with icy cold water (or egg wash) and bake at 180°C for 15-20 minutes until golden brown.Remove buns from oven and allow to cool on a cooling rack. You may enjoy them warm if you like - they go well with a spread of butter! ;)

Step 11

If shaping into loaf:Punch down dough to deflate. Divide dough into 2 or 3 equal portions and roll into a round shaped balls – let rest for 10-15 minutes for gluten to relax so the dough will be easier to handle.To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.Arrange dough logs, seam side down in a 450g Pullman Loaf Tin (8x4x4") and let proof for approximately 40mins until dough fills up 80% of the tin. During last 15 minutes, preheat oven to 180°C. (TIP: Setting your timer to go off after 25 minutes works best for me!)Spray dough with icy cold water (or egg wash) and bake at 180°C for 30-35 minutes until golden brown. Remove bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.