Bread Base Recipe
- 1 1/3 cups warm water
- 1 sachet of dry yeast (roughly 2 tsp)
- 1 tsp raw sugar
- 2 1/2 cups plain flour
- 3/4 cup buckwheat flour (I mill mine using 100g of whole buckwheat)
- 1 tsp salt
- 3 Tbsp olive oil
- In a small bowl mix together warm (not hot) water, sugar and yeast and let sit for 5-10mins until yeast has activated.
- In a food processor, bellini or thermomix, mill buckwheat if using it whole. Add remaining dry ingredients and mix together.
- With the processor going, gradually add the activated yeast water. Increase speed slowly until well combined.
- Again while processor is going, add the olive oil. Dough should form a ball in the machine.
- Place dough in a oiled bowl and cover with clean towel. Leave in a warm spot to allow dough to prove for at least 30-45mins before forming into desired dish and baking.
Instead of letting my dough prove altogether today, I split it up. Half went into an oiled loaf tin and was put aside to prove. With the remaining half, I split it in half again as I wanted to make two different flavours. I oiled a 12 hole muffin tin and with first half of dough I rolled into 6 balls, placed into the muffin tin. The last quarter of dough I left in my machine and added half a sachet of Leggo's pizza tomato paste to the machine and blitzed it through the dough. I needed a little extra flour on my hands to work this last bit into 6 balls as the paste made it a bit wetter. Once rolled into 6 balls, they were put in the muffin tin too and put aside to prove. Once everything had proved for 45mins I popped the loaf in the oven (preheated of course!).
With the balls in the muffin tin, using 2 little spoons, I created a well in the middle of each ball (like a mini cup). In the first 6 balls, I placed a teaspoon of onion & chive cream cheese. In the last 6 balls, I added the remaining sachet of Leggo's paste amongst them, added a scatter of diced bacon and topped with grated cheese.
The bread baked for 25-30mins and the mini buns baked for 15-20mins. The bread isn't your normal sandwich loaf, its more like a bruschetta bread. We use it for grilling for sliders or toasted as a side to salad spread with hommus or beetroot dip.
OMG these were awesome. My bread done 3 ways: Bruschetta, Bread Dip Cups & Pizza Bread Cups...
Oh and don't worry if you don't have buckwheat, just use all plain flour. I wanted to try buckwheat out but I normally just use all plain flour. I use this base for many things, scrolls, pizza bases, pull aparts.... its very versatile for sweet or savoury!