A healthy, and more importantly, a NO KNEAD recipe. This calls for absolutely no kneading.
Flavours are soothingly sweet and not oversweet. The chunks of date offer an interesting texture. With a proofing time of 4-6 hours, you’re left with the required gluten structure perfectly substituting the kneading that you’ll be throwing out the window.
- 3/4 cup whole wheat flour
- 2 tablespoons all purpose flour
- 2 tablespoons dates chopped and soaked in 4 tablespoons of warm water for at least 1 hour
- 1/2 teaspoon salt
- 1 1/5 teaspoon active dry yeast
- 4/5 cup water at room temperature
- 1 tablespoon olive/canola/vegetable/cooking oil
- 1 tablespoon sugar – optional – ONLY if you want the buns to be really sweet.
- Combine all the ingredients in a large bowl. I use a big spoon. Mix till it resembles a sludgy mess. Cover the bowl tightly with either a damp cloth or a lid. Make sure you’re using a bowl large enough for the dough to double in size without spilling over the sides or sticking to the lid/cover.
- Keep the bowl somewhere warm and let it proof for 4-6 hours. Proof = rise. The dough will double in size.
- Once it has proofed/risen, lightly flour a surface and pull the dough out onto the working surface. Handle the dough carefully and avoid putting too much pressure on it or else it’ll deflate.
- Preheat oven to 190°C
- Shape the dough into 6 balls. Lightly roll them in the flour. Carefully place them on a baking tray that has been greased then floured. Let it rest for 20 minutes.
- Bake for 20-25 minutes or till a knife/skewer inserted comes out clean.
I had a couple of these buns with some homemade peanut butter and a spicy omelette. Good times.
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