Free Shipping on Bundles & orders over $75Order Now
COVID-19 Shipping Delays May Occur

Half Basic Bread Mix Instructions

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.
Estimated Cost of Additional Ingredients: $0.67
Prep Time 5 mins
Cook Time 1 hr
Resting Time 1 hr
Total Time 2 hrs 5 mins
Course Baked Goods
Cuisine American
Servings 3 Large Buns

Video

Ingredients
  

  • 3.8 oz Bread Mix (half a bag)
  • 2/3 cup water
  • 2 Tbs oil
  • 1 1/2 Tbs vinegar
  • 1/3 cup boiling water (+1 Tbs)

Instructions
 

  • 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 baguettes & loaves. 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 8 or 9 equal pieces for Small Bunz or 6 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).

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest

Leave a comment