Dec 20

Poppyseed Wholewheat Bread Ring | © 2011 | | © 2011 |

This delicious poppyseed filling swirled bread ring, prepared with a tangzhong starter via gelatinization of starch in flour, kneaded in a bread machine, makes a great accompaniment to an afternoon tea break or a holiday brunch.

Dough Filling

  • 180 g Tangzhong starter
  • 160 ml Buttermilk, lukewarm
  • 50 g Corn oil
  • 1 Large egg
  • 50 g Raw sugar
  • 7 g Sea salt
  • 220 g Bread flour
  • 250 g Wholewheat flour
  • 10 g Instant dried yeast

  • 100 g Butter, softened
  • 80 g Brown sugar
  • 2 Small eggs
  • 200 g Ground poppy
  • 100 ml Milk
  • 2 tbsp Chopped almonds, optional

  1. Place the dough ingredients in the bread pan in the order given above. Select the “Dough” cycle, and press “Start”.
  2. Cream butter and brown sugar together until well combined. Gradually beat in eggs until blended. Stir in ground poppy and milk until well mixed.
  3. When the “Dough” cycle is finished, transfer the dough onto a lightly floured work surface and knead it briefly. Using a rolling pin, roll out the dough into a 1cm thick rectangle. Evenly spread on the poppy filling. Roll dough up, starting lengthwise to form a Swiss roll. Seal edges well by pinching close and and join the two ends to form a ring.
  4. Place it on a baking tray lined with baking paper. Cut slits 1-inch apart with a scissor or knife. Turn each slice on its side. Cover and let rise in warm place until double in size, about an hour.
    Preheat the oven to 180C/350F. Brush the bread ring with some egg wash and sprinkle the chopped almonds over if using. Bake for about 35 minutes until nicely golden brown. | © 2011 | | © 2011 |