Carrot and walnut bread buns

Ingredients

Ingredients

800g whole grain flour
200g white bread flour
7g dry yeast (1 sachet)
1 tsp salt
1 tbsp honey
1 tbsp olive oil
1l cold water

Method

Makes 24 bread buns.

1. In a large bowl add the two types of flour and the salt and mix well.

2. Add 1l of cold water in large bowl and add the yeast, honey and olive oil. Give it a good stir until the yeast dissolves.

3. Pour the wet ingredients in the bowl with the flour, carrots and walnuts and mix well until you get a homogenous mixture. The consistency should feel firm, not wet and not dry as if you’d have to add more water. You feel that it’s either too dry or two wet you can adjust with water or flour respectively. This dough is very forgiving so it’s not a problem if you have to adjust during this step.

4. Cover the bowl with clingfilm and leave in the fridge to rise overnight.

5. The next morning the dough should have doubled in size. Heat your oven to 230C and line a baking tray with parchment paper. While the oven is heating start shaping the first batch of bread buns. I find it’s easiest to use two soup spoons to scoop and shape them.

6. Bake for 20min or until they are golden on the top. When you take them out of the oven they should have formed a firm crust. Let them cool completely on a cooling rack. Repeat baking until your dough is finished.