Wholemeal Dough
INGREDIENTS:
Water 310ml
Oil 2 tablespoons
Salt 1 teaspoon
Sugar 2 tablespoons
Wholemeal plain flour 450g/ 3 cups
Gluten flour 2 tablespoons
Bread improver 1 teaspoon
Milk powder 2 tablespoons
Tandaco Yeast 2
1
/
4
teaspoons
SETTING: DOUGH
Multigrain Dough
INGREDIENTS:
Water 320ml
Oil 2 tablespoons
Salt 1 teaspoon
Sugar 2 tablespoons
Bread flour 300g/ 2 cups
Wholemeal plain flour 150g/ 1 cup
Gluten flour 3 teaspoons
Bread improver 1 teaspoon
Milk powder 1
1
/
2
tablespoons
Sunflower seeds 3 tablespoons
Kibble wheat 3 tablespoons
Whole linseeds 2 tablespoons
Sesame seeds 2 tablespoons
Cracked buckwheat 1 tablespoon
Tandaco Yeast 2
1
/
4
teaspoons
SETTING: DOUGH
SHAPING IDEAS FOR MASTER DOUGHS:
Bread Rolls
1. Take a quantity of one of the Master dough
recipes.
2. Divide dough into 16 equal pieces. Knead each
piece and shape into a round.
3. Place rolls together on a lightly greased baking
tray.
4. Loosely cover rolls with lightly greased plastic
food wrap and stand in a warm area for 30
minutes or until doubled in size.
5. Remove plastic wrap, brush tops of rolls with milk.
6. Bake in a preheated oven at 200ľC for 12-15
minutes or until cooked and golden brown.
Sticky Cinnomon Rolls
1. Take a quantity of Sweet Dough.
2. Roll dough out to a 40cm x 38cm square. Melt 3
tablespoons of butter. Brush half over dough.
Combine 4 tablespoons brown sugar, 70g/
1
/
2
cup finely chopped pecan nuts with 1
1
/
2
tablespoons ground cinnamon and sprinkle over
rolled out dough.
3. Drizzle remaining melted butter over sugar
mixture. Roll up widthwise and cut into 2cm thick
slices.
4. Place on a greased baking tray, 5cm apart.
Loosley cover with lightly greased plastic food
wrap and stand in a warm area for 20 minutes or
until doubled in size. Remove plastic wrap.
5. Bake in a preheated oven at 180ľC for 25-30
minutes or until golden brown.
6. Brush with GELATINE GLAZE (recipe on page 58)
whilst still hot, then drizzle with VANILLA GLAZE
(recipe on page 58)
Wholewheat Honey Rolls
1. Replace the sugar in the Wholemeal Dough with
3 tablespoons honey.
2. Divide completed dough into 12 equal pieces.
Knead each piece and shape into rounds.
3. Place rolls close together on a lightly greased
baking tray.
4. Loosley cover rolls with lightly greased plastic
food wrap and stand in a warm area for 50-60
minutes or until doubled in size.
5. Remove plastic wrap, brush tops of rolls with
milk.
6. Bake in a preheated oven at 200ľC for 12-15
minutes or until cooked and golden brown.
7. Brush with GELATINE GLAZE (recipe on page 58)
while still hot, if desired.
Doughnuts
1. Take a quantity of Sweet Dough.
2. Turn out onto a lightly floured surface, roll out to 1
cm thickness. Cut into 5.5 cm rounds, using a
pastry cutter.
3. Place a teaspoon of strawberry jam on half the
rounds, top with remaining rounds. Press edges
together with fingers and place onto greased
trays. Cover with plastic food wrap and stand in a
warm area until doubled in size. Remove plastic
wrap.
4. Cook doughnuts in hot oil, a few at a time until
golden brown and cooked through. Drain on
absorbent paper.
5. Combine
1
/
3
cup sugar with 1 tablespoon of
ground cinnamon. Toss hot Doughnuts in sugar
mixture. Serve while still warm.
TIP! when handshaping dough for rolls, weigh each
piece of dough for more evenly sized results.
Dough
51
