Ingredients for 100 Whole Wheat Multipurpose Dough Pizza Buns Bread
- 3 cups (375g) whole wheat flour
- 1 cup (240ml) lukewarm water
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1/4 cup (50g) olive oil
- 1 tablespoon honey
- egg wash
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How to Make 100 Whole Wheat Multipurpose Dough Pizza Buns Bread
- In a large bowl, combine 1 cup (240ml) lukewarm water, 2 teaspoons active dry yeast, and 1 tablespoon honey. Let stand for 5-10 minutes until foamy.
- Add 3 cups (375g) whole wheat flour, 1 teaspoon salt, and 1/4 cup (50g) olive oil to the yeast mixture.
- Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and refrigerate for at least 8 hours, or up to 3 days. (Alternatively, freeze for up to 3 months)
- Punch down the dough and divide it into your desired portions (e.g., for pizza, roll out one large disc; for buns, divide into smaller balls).
- Shape the dough into your chosen form (pizza, pretzel, or bun).
- Preheat oven to 450°F (232°C). If making pizza, pre-bake the crust for 5-7 minutes before adding toppings.
- Bake for 20-30 minutes, or until golden brown and cooked through. For buns, you may need to brush with an egg wash before baking for an extra golden-brown crust.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
22g
Fat
2g
Carbs
12g
