(Vegan, Gluten-Free, FODMAP friendly)
This recipe works perfectly with the GF White Bread Flour. Makes 12-14 buns or 1 loaf.
INGREDIENTS
250g gluten free sourdough starter
11⁄2 tbs mixed spice or cinnamon
80 - 100g raw sugar, rapadura or coconut sugar
50g butter (vegan or dairy)
2 tsp grated lemon or orange zest
150 - 200g dried mixed fruit
In a large bowl, combine all ingredients, except dried fruit. Mix well by hand or electric mixer until thoroughly combined (5 minutes), scrape down the sides regularly.
Chill dough in a covered container in fridge for 1 - 2 hours.
Optional: soak fruit overnight in water. Drain & pat dry before adding in next step.
Using oiled hands, mix fruit through dough. Shape into buns (100 - 120g portions). Arrange buns close to each other on lined baking tray.
For loaf: Scoop or using oiled hands, shape dough and put into a lined loaf tin.
Brush top of buns or loaf generously with water.
Allow dough to rise in a covered container until almost doubled in size (timing will vary).
Do not over-rise.
Bake in a preheated fan-forced 220°C oven for 15 minutes.
Reduce heat to 160°C and bake for a further 30 - 35 minutes for buns and 50 - 60 minutes for a loaf. The inner temperature should reach 100°C.
Brush tops of buns with melted butter or warm smooth apricot jam for a delicious soft crust. Enjoy fresh from the oven.
Buns freeze and thaw well. Once thawed, brush with water and reheat for 10 - 15 minutes in 180°C preheated oven for optimum flavour.