Mixer & Bun Method

Mixer & Bun method for baking Crafty Keto seedy & white bread in the oven.

No breadmaker? No problem!
Follow these instructions if you need to bake your bread in the oven, and/or you'd like to make buns rather than a loaf.

1. In your stand mixer bowl, add instant yeast, honey (or sugar or inulin), and warm filtered water (use the quantities on the packet's label). To ensure that your yeast is active (& not old or bad), allow the mix to sit for a few minutes until you see foamy bubbles appear. If you don’t see any bubbles or changes then the water may be too hot or too cold (i.e. it’s killed the yeast), or the yeast could be too old (Crafty Keto bread-mix has yeast included - check the best before date).

2. Once your yeast is foamy and blooming, add your bread-mix, the lightly whisked egg, and oil. Using the dough hook mix together on a low speed until lightly combined. You may need to scrape down the sides of the bowl. Continue kneading on low for around 5 - 8 minutes or until the dough has formed a ball and looks reasonably smooth. It should be at windowpane texture. If you try to pull a piece off, it should stretch not break. Once the dough is smooth take it out. It may feel tight from good gluten development. Form the dough into a smooth ball shape, then put it back into the bowl and cover with greased plastic wrap or a kitchen towel. Let it rest and rise at room temperature for 45 - 60 minutes.

3. After the dough has risen, push the air out of it, and form into an oval shape, fit into a lined or greased loaf tin, cover with lightly oiled plastic wrap.

Alternatively if you’re making buns, cut your dough into eight pieces (or 6 for the regular sized mix). To shape, fold each corner into the centre and gently press the corners down into the middle. Pinch the seam shut. Flip your round dough ball over, so the pinched seam is facing down, and you have a smooth top, and place onto a parchment lined or baking mat lined baking tray. Gently flatten all the dough balls.

Cover the dough loosely with a lightly oiled piece of plastic wrap or a kitchen towel and let rise for about 40 - 45 minutes for the loaf, or 30-40 min for the buns, or until almost doubled in size. If it's a cold day in your kitchen, a warm place for the loaf tin could be inside the microwave beside a cup of boiling water. Do not let it over rise.

4. Preheat your oven to 170°c before your bread is fully risen. After your bread has almost doubled in size you can do a poke test to check if it’s ready to bake. Gently poke your bread or one of your buns and see how it bounces back. If the poke does not leave a mark and the dough bounces/springs right back, then it needs a bit more time to rise. If the poke leaves a mark but very slowly and slightly starts to bounce back, then it’s perfectly risen and ready to bake. If the poke leaves a dent that doesn’t bounce back, then it’s over-proofed.

5. Place loaf tin in the oven and let cook for 40 - 42 minutes, large seedy loaves may need about 43 minutes, (based on my own oven). For the buns if you want a glossy seedy finish whisk together 1 egg and 1 tablespoon of water to make an egg wash. Brush the egg wash onto each bun then sprinkle on sesame seeds or other topping of choice. Bake at 170°c for about 30 minutes until they’re golden brown and they feel firm (they will still be soft but not doughy) on top when touched. It’s normal for these to be a bit darker in colour than regular bread. Remove loaf or buns and let them cool completely on a wire rack, before slicing into them.

Tip: For even whiter white bread omit the egg yolk and use 40ml egg white, or 30ml for the regular sized mix.