Pizza Pull Apart Bread from Scratch (Whole Wheat Recipe)
Egg-free Pizza Pull apart bread made with homemade pizza sauce and whole wheat flour. Serve warm with pasta or soup of your choice.
Servings 9 Rolls
Equipment
- 2 Mixing Bowls for Wet and Dry Ingredients
- Spatula, Brush or Cooking Spray to grease the baking tin with oil
- Spoons, Rolling Pin
- Round Baking Tin (2" height and 6" diameter)
Ingredients
- 2 cups Whole Wheat Flour
- 2 teaspoon Cane Sugar
- 1 ¼ teaspoon Instant Yeast
- 3 tablespoon Olive Oil
- ¼ cup Pizza Sauce
- 1 teaspoon Salt
- 1 teaspoon Butter
- 1 ¼ cup Lukewarm Water Refer Notes Below
Instructions
- Add yeast, sugar and 1/2 cup lukewarm water in a bowl. Mix using a clean dry spoon, cover and keep aside for 5 to 10 minutes until it blooms.
- Sift the whole wheat flour atleast 2 - 3 times. Then add salt and mix using a fork or spatula.
- Once the yeast has bloomed, add the yeast mixture into the flour. Mix well using a spatula.
- Now add some more lukewarm water to form a sticky dough.
- Transfer the dough on a wooden board (if not using a stand mixer) and knead for atleast 10 minutes, slowly incorporating the olive oil. The dough should be soft and smooth after kneading.
- Place the dough inside the bowl (grease it with some oil to prevent sticking)
- Cover and let it proof until the dough is double in size. It takes anywhere between 30 minutes to an hour for the dough to proof, depending on weather conditions.
- After the dough has doubled in volume. Knock the air by punching a couple of times.
- Using a rolling pin, shape the dough into a circle with 2 mm thickness. It should be thick enough to hold the sauce.
- Spread the pizza sauce and carefully roll into a thick log.
- Cut them into 9 equal rolls and place them in a greased round baking tin. Set aside for further proving (approximately 30 minutes).
- Pre-heat the oven for atleast 15 minutes at 200 Degree Celsius(400 Degree F).
- Bake the pull apart bread at 200 Degree Celsius (400 Degree F)for 20 to 25 minutes or until they are golden brown.
- Once the rolls are out of the oven, brush melted butter or olive oil for that lovely glaze.
- De-mould the bread after a couple of minutes to avoid condensation. Place on a wire rack for cooling. Store in bread box or an air tight container.
Notes
- Flour- Since we are using whole wheat flour, knead the dough for atleast 10 minutes. It would result in soft rolls.
- Water- Always use your judgement and NEVER add the entire quantity of water specified in the recipe. Quantity of water depends on weather conditions. Feel the dough as you knead!
- Kneading – You can either use a stand mixer or hand. Ensure the dough is kneaded is soft to touch before setting it aside to prove.
- Fat / Oil - Always incorporate fat or oil into the dough slowly as you knead.
- Proofing– Time taken to proof the dough depends a lot on weather conditions. In winters, you can place the bowl inside an oven with the light on to fasten the process. Instant Pot Yogurt mode setting also helps in proofing the dough in 1 hour.