Friday, March 6, 2009

Healthy Bread (Water Roux Starter)

I am getting better with bread I guess.

Today I decided to make multigrain healthy bread, that was the whole purpose learning to make bread at home actually, to be able to make healthier bread.

Multigrain would be tougher I am sure.... I thus decided to knead the dough longer, and raise the dough at low temperature (inside the fridge) overnight. This way the yeast could work on the dough slowly and will not over ferment and make it sourish.

The result was amazing, the bread turned out so soft and taste heavenly !


Bread flour 150 gms
Multigrain powder (Brown rice, Barley, Oat meal, Whole wheat, cereal, Wheatgerm mix) 80gms
All purpose flour 70 gms
Skimmed milk powder 30 gms
Sugar 30gms
Salt 1/4 tsp
Yeast 4 g
Egg 1(reserve one teaspoon for brushing the bread later.)
Half & Half 100g
Water Roux Starter85 gms
Unsalted Butter room temperature 2 tbsps

I changes the sequence a little due to the multigrain flour that I am using, it needed a little more kneading than plain bread flour, and I do not want to kill the yeast with too much of kneading.

First add the milk, egg, and Water Roux Starter into bread machine, then add in the bread flour, multigrain flour, all purpose flour, skimmed milk powder, sugar & salt. Keep the butter and yeast aside.

Run the bread machine at dough,mixed all the ingredients for about 15 minutes until the dough become nice and silky on the surface.

Off the power and let the dough sit for about 10 munites. Restart the bread machine after 10 minutes, pour int he dry yeast as evenly as you can, start the sweet procedure for about 10 munites, switch off the power again, wait for 5 minutes.

Now restart the machine the third time, add the room temperature butter, use the sweet button on the bread machine to knead the dough till it is smooth again. Try to pull out a thin layer of dough, it should be able to stretch into paper thin texture and it should be pretty smooth at the edge where it breaks.

The dough is now ready, cover it with cling paper and leave it in the fridge overnight.

Next morning, take out the dough, it should looks bigger in size due to the work of yeast overnight, leave it aside to come down to room temperature. When it is down to room temperature, drop a few drops of olive oil on palms and making mat, now we could proceed to work on the dough.

Use a dough divider to divide dough equally to size desire,then keep pulling the edge to the bottom, to form a round firm ball.

Cover the divided dough with clean damp cloth, wait for 5 minutes before shaping it.

Roll 4 of them into a long string and tie it up like a knot, press the end at the bottom. I add some fillings to the other three (Spicy potato and cauliflower), and lightly press a small piece of coriander leaves on top for decoration.

Place all of these bread dough on a buttered pan. Wait for another 15 minutes, brush the left over eggs on top, preheat oven to 325 F.

Bake for 30 minutes at 325 F, do not take out the bread right away, wait for 5 minutes.

Look at the texture

Here is the bottom...

Here it goes our healthy homemade multigrain bread...

For Chinese, 中文版请点击 --> 多谷健康面包


  1. not only impressed with the bun, impressed with ur photographs tim.

  2. thanks yah... all pictures taken by very old camera.... hehe.... welll it does serve the purpose... though..