Ingredients
- 300g bread flour
- 50g oat flour/ wholemeal flour (optional, if not just replace with all purpose flour/plain flour)
- 50g all purpose flour/ plain flour
- 2-3tbsp organic molasses
- 1tbsp instant dry yeast
- 250ml yogurt (any plain or favouring type)
- 60g vco/olive oil
Steps
- In a big bowl, mix together bread flour, plain flour. Add in oat/wholemeal flour. Add instant dry yeast and mix well. Form the flour mixture into a well. Add yogurt and oil. Mix to combine. Tear the starter dough in little pieces and knead into the main dough. Knead for 10-20 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface few times every few minutes between kneading.)
- At this stage the dough should be able to be pulled and stretched into a thin membrane (window pane test: Grab a ball of the dough and try stretching the dough until it is as thin as a membrane without tearing), another test to know if it’s ready is the poke-a-hole test. Use your finger to poke a hole in the centre of the dough. The hole should not bounce back. It’s ready if it passes both test. The dough should be slightly tacky but not sticky or moist.
- First Proof/ Rise
- Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready (refer to picture no. 6). If the dough springs back, then it is not ready, continue to proof further.
- Punch down , knead and form into a ball shape. Then divide into small portions, Form each into balls and let rest for 10 minutes.
- Second Proof/ Rise
- Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather). Optimum room temperature for this final prove is 38°C with a humidity of 85%.
- Bake in preheated 170°C oven for about 16 to 20 minutes, or until golden brown. Oven temperature may differs according to make of oven.
Tadaa..rock n soft bun presented. Happy baking 
