Baked this with the kids as we were left with 130g soy milk in the fridge and 180g bread flour, so we have to tweak the recipe the best we could 
kids complained that the dough is too sticky for them but we did it anyway ! ️ not looking as nice as our last bake but still soft and delicious !
Original recipe from @ovenhaven wool bread.
Wholemeal wool bread
- bread flour 180g
- wholemeal flour 80g
- Cold unsweetened soymilk 130g
- egg 48g
- Caster sugar 30g
- Salt 1/2 tsp
- Yeast 4g
- Nuttelex butter 30g (and extra to grease the pan)
Steps:
- Combine all ingredients except butter, let it knead on stand mixer till a shaggy dough is formed.
- Add butter and continue to knead till windowpane stage(about 15 minutes on medium speed)
- Let dough rest for 30 minutes in a warm place (while I prepare apple cinnamon fillings)
- Degas dough, divide into 5 small balls (total dough is 493g,so each about 98g)
- Roll out one small dough into an elongated oval shape. Flip over so smooth side is on the outside.
- Add Apple cinnamon on the top ends of the oval and cut the strips at the lower half of the oval. Wrap the Apple cinnamon with the sides of upper oval the and roll it down to the strips side. Pinch to seal the edges. Repeat for the rest and let the shaped dough proof in greased pan till doubled (I’m using 20cm round cake tin)
- Brush the surface with maple syrup plus water. Bake in preheated oven of 170 deg cel for 25 minutes. Brush the surface with some nuttelex butter once taken out from oven. Remove pan and let it cool on wire rack.
Apple cinnamon fillings
- Nuttelex Butter – 15g
- Brown sugar – 15g
- Cored and Diced apples – 150g (about 2 small apples)
- Cinnamon powder 1-2tsp
- Salt 1/2 tsp
- Lemon juice 15-20g (from half a lemon)
Steps
- In a sauce pan, over medium heat, melt butter
- Add apples, brown sugar, cinnamon powder, salt and lemon juice. Bring it to simmer and cook until apples are soft and most of the juice has cooked off, about 5mins. Let cool
