I am a sucker for bread recipes that claim to stay soft for days. Till now, I have been unable to find a recipe where the end result stays soft, like store-bought bread, for days. I have since concluded homemade bread will not stay as soft, because no improvers, stabilizers or anything artificial were added.
This gelatinized dough recipe does stay soft for 3 days, but it is still not as soft as a loaf of Gardenia or Sunshine bread.
Soft whole wheat buns (adapted from Miki’s Food Archives)
- 80 grams bread flour
- 55 grams boiling water
- 180 grams bread flour
- 140 grams whole wheat flour
- 1 tsp molasses
- 20 grams coconut flower sugar
- 8 grams salt
- 2 grams instant yeast
- 190 grams water
- 25 grams butter
- 120 grams dried blueberries
- The day before making, in a small bowl, mix 80 grams bread flour with 55 grams boiling water. Mix to form a rough dough. Cover with cling wrap and place in fridge for 12 hours.
- Line a 9 inches square pan with baking paper.
- In the mixer bowl, add bread flour, whole wheat flour, molasses, sugar, salt, yeast. Tear the gelatinized dough into small pieces and add in. Turn on the mixer and gradually add water, until a dough forms and leaves the side of the bowl. Knead for 5 minutes.
- Add dried blueberries. Mix for 2 minutes.
- Add butter. Knead for 15-20 minutes until dough can be stretched thinly.
- Place dough in a buttered bowl and cover with cling wrap. Proof for 60-80 minutes or until doubled in size.
- Lightly deflate dough. Divide into 9 portions and shape into round buns. Place in prepared pan. Cover with damp towel and proof for 30 minutes.
- During the second proof, preheat oven to 180 C. Bake for 30 minutes. Cover top with foil if buns brown too fast.
- Immediately remove from pan to cool completely on a rack.
- Dried blueberries (or any dried fruits/nuts/chocolate chips) do not like to stay in the dough. So it might be easier to do a series of folds by hand to get them into the dough after it has reached windowpane stage.