It is nice to have a multipurpose dough on hand during busy days . This is the easy , go to dough that gets we make almost every week . I love it because it adapts well into many different recipes. turn it into an all time kid favorite, the cheese pizza , or a flat bread or a calzone or even steamed buns . If you have a stand mixer double the recipe and freeze for later . When allowed to rise slowly in the fridge it tastes even better .
This dough is made with a mix of whole wheat and all purpose / bread flours . Try to use the best quality flour you can find , and always go for the unbleached , non bromated ones .
Take the flours in a large mixing bowl . Add salt and mix well . Make a hole in the center of the flour mix , add the honey , about 1/4 C lukewarm (110°F) water and the yeast . Give it a gentle stir and set aside for the yeast to bloom . As always if you are unsure of the quality of the yeast activate it in a separate bowl and add to the mix .Once the yeast has become active add the rest of the water little by little while stirring everything together with a spatula or wooden spoon until all the flour has become moist and a shaggy mass is formed . Stop stirring , cover the dough and let it rest for 20 minutes . During this resting period the whole wheat absorbs moisture and the gluten formation gets a head start .
Tip the dough out to a lightly floured surface and knead lightly for 5 to 10 minutes . Do not over work the dough . As you knead the dough becomes more pliable and elastic , add a few tablespoons more of flour if it feels too sticky . Remember the dough that feels a little wet will not feel so after a few minutes of kneading . A little wet dough is gives better results than a dry stiff dough .
Form into a smooth ball . Transfer into an oiled bowl and let it rise till doubled . There are a few options at this point . The bowl can be covered tightly and transferred to the fridge for slow / overnight rising . IT can be left on a warm spot to double in 1 to 1.5 hours . But if planning to have the dough rise in the fridge for a day or more , reduce the quantity of yeast to 1 tsp or less .
Punch the dough down and knead gently for a few times . If not planning to use immediately portion the dough and store in freezer bags for a few days or in the fridge for few hours or overnight . The frozen dough can be defrosted overnight in the refrigerator or by leaving it on the counter top for 1 to 2 hours .
Shape it and use in your favorite recipes ..
- The ambient temperature and yeast quality affects the rising times .
- The amount of water needed in a dough varies by flour and weather . During drier seasons the flour tend to absorb more moisture .
- Measuring by weight is more accurate than measuring by volume .
Bread Flour / All Purpose Flour - 220 gm (1 3/4 C)
WW Flour - 300 gm ( 2 1/2 C)
Salt - 10 gm (1 1/2 Tsp)
Honey - 7 gm (1 Tsp )
Extra Virgin Olive Oil - 20 gm (2 Tbsp )
Yeast - 7 gm (1 3/4 Tsp)
Water - 340 gm (Scant 11/2 C)
Heat the water till lukewarm (110°F) or just warm to touch .Mix yeast honey and about 1/4 C water and set aside for the yeast to activate .
Mix the flours and salt in a large mixing bowl .Make a well in the center and add the yeast mixture followed by oil .Slowly pour up to 3/4 of the total water , while mixing using a spatula or wooden spoon .If dry flour remains add the rest of the water and mix with hands , if necessary ,until a shaggy dough is formed .Cover and set aside for 20 minutes .
Knead gently for 10 minutes until the a smooth and pliable dough has formed .Transfer to an oiled bowl , cover and let rise till doubled in a warm place .Alternately let rise in the refrigerator (3 to 24 hrs).
Punch down and proceed with your recipe .Alternately portion the dough according to usage and place in a freezer bag . Remove excess air and freeze for up to 3 months .
When ready to use , thaw in the fridge overnight , or on the counter for 1 - 2 hrs before shaping .
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