EN40
Dough Recipes
Rye and White Rolls
Stage 1 Culture : Menu ‘28’ (45 min)
Strong White Bread Flour
75 g (3 oz)
Rye flour 150 g (5 oz)
Water 200 mL
Dry Yeast 1 tsp
Stage 2 : Menu ‘24’ (2 h)
Rye Flour 150 g (5 oz)
Strong White Bread Flour
100 g (4 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 mL
Dry Yeast 1 tsp
1
Put all culture ingredients in the bread pan and select
menu 28.
Use kneading blade (rye bread).
2
Turn off at the start pad after 15 minutes.
(12 hours later)
3
Add all ingredients listed in stage 2 and select menu 24.
4
Divide dough into 12–15 pieces and shape into rolls.
5
Place on a greased baking tray and sprinkle with flour. Allow
to prove at 40C/105F until doubled in size (approximately
20 minutes).
6
Glaze with oil and bake in a preheated oven at 220C/425F/
Gas Mark 7 for 10–15 minutes or until golden brown.
This dough can also be made as a loaf. Follow method for steps
1–3. Increase water on stage 2 from 80–110 mL and select
menu 11.
Wholemeal Walnut Rolls 70%
Menu ‘23’ (3 h 15 min)
Strong Wholemeal Bread Flour 350 g (12 oz)
Strong White Bread Flour 100 g (4 oz)
Medium Oatmeal 50 g (2 oz)
Maple Syrup 2 tbsp
Oil 2 tbsp
Salt 1
1
2
tsp
Water 320 mL
Dry Yeast 1 tsp
*Walnut 100 g (4 oz)
1
Divide dough into 12 large rolls or 20 dinner rolls.
2
Place on a greased baking trays and sprinkle with flour. Allow
to prove at 40C/105F until doubled in size (approximately
20 minutes).
3
Bake in a preheated oven at 220C/425F/Gas Mark 7 for
12–15 minutes or until golden brown.
Chelsea Buns
Enriched Dough : Menu ‘19’ (2 h 20 min)
Strong White Bread Flour
250 g (9 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
Milk Powder 1 tbsp
Salt
1
2
tsp
1 egg (medium), beaten 50 g
Water 100 mL
Dry Yeast
1
2
tsp
Additional Ingredients
Butter 15 g (
1
2
oz)
Mixed Dried Fruit 100 g (4 oz)
Soft Brown Sugar 50 g (2 oz)
Mixed Spice 1 tsp
1
Knead the dough lightly and roll out to an oblong 26 cm x
20 cm (10’’ x 8’’).
2
Mix together the mixed dried fruit, soft brown sugar and
mixed spice. Brush the dough with melted butter and spread
the fruit mixture on top. Roll up from the long edge and cut
into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich
tin. Allow to prove at 40C/105F until doubled in size
(approximately 20 minutes).
3
Bake in a preheated oven at 220C/425F/Gas Mark 7 for
15 minutes or until golden brown.
4
Allow to cool. Drizzle with glace icing.
Hot Cross Buns
Menu ‘20’ (2 h 20 min)
Enriched Dough
Ingredients (above)
1 batch
Cinnamon 1 tsp
Mixed Spice
1
2
tsp
* Mixed Dried Fruit 100 g (4 oz)
1
Divide mixture into 8 balls. Place on a lightly greased baking
tray. Allow to prove at 40C/105F until doubled in size
(approximately 20 minutes). Make a paste with approximately
2 tbsp flour mixed with 2 tbsp water and pipe a cross over the
buns, or top with thin slices of shortcrust pastry.
2
Bake in a preheated oven at 220C/425F/Gas Mark 7 for
15–20 minutes or until golden brown.
3
While still HOT, brush with a sugar glaze — 40 g (1
1
2
oz)
sugar in 4 tbsp water, boiled until a syrup is reached —
(approximately 5 minutes).
For addition of ingredients with*, place them in the raisin nut dispenser. (P. EN14)
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