Baking time again! It is always such a nice feeling when you sink your teeth into newly made bread. What makes these round loaves great are that they are easy to make, easy to personalize (you can choose whatever topping you like, make them in different sizes and shapes), and you are most likely to have all of the ingredients at home already.
One of the main reasons I am having a hard time cutting down on carbs is that I love bread too much. I eat bread when I have soup, I eat bread when I am having Indian food, a sandwich is always a treat when you are at a picnic or a hike.
If you don’t have a digital scale in your kitchen already; I can really recommend you to get one. Not only to measure the weight of the ingredients for these round loaves but to measure all types of different ingredients when you cook. It is a really good way to quickly learn how different ratios of ingredients will make your dish taste and feel.
How to bake round loaves with topping
The first thing you need to do is to bring out a large bowl and mix the flour, dry active yeast and salt. When you have finished mixing the dry ingredients, add the olive oil, water, and agave syrup and start kneading the dough.
Continue to knead for about 10-15 minutes until you have a smooth ball of dough that doesn’t stick to the edges of the bowl. Cover the bowl and let the dough rest for about 30 – 45 minutes.
Form the dough into buns of your desired size. Keep in mind that they will rise once more so don’t make them too big. Brush the bun with some water and dip in the topping of your choice. I used chia seeds, flax seeds, sesame and sea salt.
Put the buns on an oven tray covered with non-stick cooking paper. If you don’t have a non-stick cooking paper at home, you can grease the tray with some canola or other oil that doesn’t taste that much.
Pre-heat the oven to 220 °C / 425 °F / Gas Mark 7. When the oven has reached the temperature insert the buns and bake for about 15 minutes or until they start to get some colour on the top.
Remove from the oven and let the round loaves cool off a bit on a rack before you cut them.
A nice bread to serve on your weekend breakfast. You can also bring it to the next picnic. The different toppings make sure that everyone will have their own favourite.
- 800 g all-purpose flour
- 4 tsp active dry yeast
- 5 dl (2 cups) water warm
- 1/2 dl (1/5 cup) olive oil extra virgin
- 2 tsp agave syrup
- 2 tsp sea salt
- Seeds for topping
Mix the flour, yeast and salt in a large bowl.
Add the water, olive oil and agave syrup and start kneading.
Knead the dough for about 10-15 minutes.
Cover the bowl and let it rise for about 30-45 minutes. It should at least double in size.
Form buns which you brush with water and then dip in your topping. Put the bun on an oven tray covered with non-stick cooking paper.
Cover the oven tray and let the buns rise again for about 1 hour.
Pre-heat the oven to 220 °C / 425 °F / Gas Mark 7.
Just before you put the bread into the oven spray them gently with a little water.
Bake for about 15 minutes or until they are turning golden brown.
Place on a rack and let them cool off a little bit before you cut them.