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Cook: 20 minutes


  • 500 g flour, I use stone ground farina 00 or brown wheat
  • 1 packet of dry yeast
  • 220 ml lukewarm water
  • 1 egg
  • 5 ml salt, I use Himalayan pink
  • 1 tablespoon cooking oil, I use olive
  • 2 teaspoons sugar

The recipe is very forgiving. I am terrible at following ingredient lists, measures etc. I do however mix the egg, oil and water together before throwing it on the dry ingredients. I also put my sugar and salt away from my yeast. But that is an old suspicion that comes from my grannies time when live yeast was still the order of the day. The big secret is not to over knead on your first mix. Once your ingredients are nicely mixed STOP. Oh and I hand mix. I do not use spoons, mixers. I mix by feel.

Mix up well. If dough is too sticky and sticks to your fingers add a bit more flour. Don’t overdo the mixing. Cover with blankets in a warm place and let it stand for 1 ½ hours. Knead flour again well and divide into bun sized portions. I get 6 to 7 decent size buns out. Let the bun stand another ½ hour to rise. Bake for 20 mins in a 180⁰C oven. We have a thermo oven so I do mine at 160⁰C. I find all my recipes I need to drop about 20⁰C for the thermo.

They freeze exceptionally well. I freeze individually and take out when needed. You can also leave in a loaf form I just find it convenient to make single portions. Make sure your yeast has not expired.

Recipe posted by Les Burmeister
Photo: Les Burmeister

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