There is nothing better than freshly baked bread, but sometimes the full amount is too much that our All-Purpose Bread Mix makes. Don’t worry, we’ve got your back! Follow this recipe to make just a half batch of one of our bread mix bags!
One half batch of our All-Purpose Bread Mix makes an equivalent of 3/4 a bag of our original prepared buns or bagels. It’s also shelf-stable up to 6 months and only requires some water, vinegar, and oil, making our bread mix extremely versatile and an incredible value.
Meaure out 3.8 oz Bread Mix (half a bag), 2/3 cup water, 2 Tbs oil, 1 1/2 Tbs vinegar, and 1/3 cup boiling water (+1 Tbs).
When preparing the dough, add all the pre-measured required and selected optional ingredients, except for the boiling water, and mix well.
Add boiling water and mix well until the dough is smooth and even. The mix can be done by hand, in a stand mixer, or a food processor. When in doubt, mix longer it will not damage the dough.
Cover the half batch dough with plastic wrap (and a dish towel if desired). Let rise for a minimum of 1 hour and up to 4 hours to overnight for zero sugars. – Do not let rise in a bowl for a baguette or loaf.
Preheat the oven to 325 degrees. (315 for convection) Tip: Lightly oiled hands or gloves make dough handling easier.
For the half batch, divide dough into 4 equal pieces for Small Bunz or 3 for Large Bunz.
Flatten each piece into a disk. For Small Bunz, 3-4 inches across. Approximately 5 inches across for Large Bunz.
Bake on parchment paper or Silpat for 45-50 minutes for Small Bunz or 55-60 minutes for Large Bunz.
NOTE: DO NOT OPEN THE OVEN until the minimum time has passed or the Bunz will collapse, so no mid-cook peeks! The dough is quite moist, so a little extra time in the oven is totally fine.
From Harlan Kilstein’s
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Our mixing instructions for buns by hand or with a mixer. Bread Mix Ingredients: Organic Coconut Flour, Almond Flour, Psyllium Husk Powder, Egg White Powder, Starch-free Baking Powder, Himalayan Salt, Yeast.
Half of our All-Purpose Bread Mix makes an equivalent of 3/4 a bag of our original prepared buns or bagels. It’s also shelf-stable up to 6 months and only requires some water, vinegar, and oil, making our bread mix extremely versatile and an incredible value.
Add mix, cool water, vinegar and oil in a medium bowl and mix well.
Add boiling water and mix well to incorporate thoroughly, & continue to mix a bit more.
Cover the dough with plastic wrap (and a dish towel if desired). Let rise for a minimum of 1 hour and up to 4 hours to overnight for zero sugars. – Do not let rise in a bowl for baguette or loaf. View loaves and baguette instructions
Preheat the oven to 325 degrees. (315 for convection) Tip: Lightly oiled hands or gloves make dough handling easier.
Divide dough into 4 equal pieces for Small Bunz or 3 for Large Bunz
Flatten each piece into a disk. For Small Bunz, 3-4 inches across. Approximately 5 inches across for Large Bunz.
Bake on parchment paper or Silpat for 45-50 minutes for Small Bunz or 55-60 minutes for Large Bunz. NOTE: DO NOT OPEN THE OVEN until the minimum time has passed or the Bunz will collapse, so no mid-cook peeks! The dough is quite moist, so a little extra time in the oven is totally fine.
Cool on a rack for at least 1 hr before storing in the fridge (5-7 days) or freezer (+5 months).
