Category: Mini Bread

In my bakery, I always had mini bread made from all the dough varieties I used for large loaves. I used some of them to provide samples for my customers and to give to my kids.

One morning I used my sourdough discard to make just one mini bread. I baked some other bread that day, so I did not use the oven just for that little bread. I added a few raisins, a little coconut sugar, and enough organic sprouted wheat flour to make the dough. I let it rise for a few hours and baked it at 400°F (204°C).

I gave this little bread to my son. He liked it very much and asked me if I was going to bake something similar soon. I thought that next time I should bake several mini loaves to last for a few days. So, to continue my old tradition of making larger bread first and then using some leftover dough for mini bread, I made the dough for pizza and used some dough for several miniature loaves.

This was not my regular pizza dough because I wanted to make it somewhat similar to that sourdough mini bread and yet suitable for a pizza and/or a flatbread. I created a new recipe.

I made enough dough for one pizza, one flatbread, and several mini loaves. It is not sourdough bread, but a yeasted loaf with a very little amount of yeast and a long fermentation time. The dough is very easy to make and handle.

The Ingredients:

Water — 550 grams

Yeast, active dry or instant — 1/8 teaspoon

White wheat flour, unbleached — 350 grams

Semola (or Semolina) flour — 260 grams

Sprouted whole wheat flour — 100 grams

Millet flour — 40 grams

Sea salt — 12 grams

Mixing the dough:

Pour water into the mixer bowl. Sprinkle yeast on top. If you use Active Dry yeast, follow the directions on the package on how to activate the yeast. I use lukewarm water and let the yeast rehydrate for 5-10 minutes. Instant yeast is ready for mixing with no activation.

Add about half of the flour and start mixing on a low speed. Gradually add the rest of the flour. This way you do not overload your mixer and avoid dusting your kitchen with flour. Add salt with the last portion of the flour and mix the dough for 5 minutes.

After the mixing:

Give your dough another 20-minute rest. Then shape the dough into a ball and put it into an oiled container for proofing.

Refrigerating the dough:

Let your dough proof at room temperature for about an hour and a half before putting it in the refrigerator. You may use it any time the next day (up to 72 hours after the mixing).

Preparing the dough for baking.

Take the dough out of the refrigerator. Cut the piece of dough to make a flatbread, pre-shape it into a ball, and let it rest for 20-30 minutes at room temperature.

After that, you may start stretching the dough with your fingers as I explained in my post about the Pizza Margherita.

To make sure that sesame seeds and the Zatar seasoning stick well to my flatbread, I brush the dough with kefir. Milk is a suitable substitute.

Follow the baking directions from the same post. The baking time should be 1-2 minutes less, though. Watch your flatbread closely after the 5 minutes of baking.

Sprinkled with green Zatar seasoning and sesame seeds.

I divided the rest of the dough into 4 parts and shaped them into small loaves. You may find the shaping instructions here.

The dough is not sticky and you may just use some oil on the silicone mat to make it easier to handle the dough on the work surface (silicone mat). You do not dust your mat with flour, but use olive oil to lubricate the surface of the mat. This will prevent your dough from sticking to the mat. All your hand movements will be the same, but you will have to seal the dough folds more meaningfully. Experience is the best teacher here. You will learn to feel your dough.

I let my mini loaves rise for a few hours and baked them at 400°F (204°C). Baking time depends on the actual size of your mini loaves. I baked my bread for 15 minutes.

Happy baking!

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