For 'Stroller'

• 8 Sep, 2010
• 6 likes

My advice for healthy dough would be to not use any oil in it.
For several years I used to add a little oil to the dough, as it was suggested that it kept the bread fresh for a longer time. But I could only see that I used quite some oil over a short period of time, the bottle would soon be empty, whereas I couldn't see any difference between the dough with or without the oil. So from then on, I never ever use any oil at all (except for the occasional knob of butter as a treat, for the lovely taste!)
I don't even add any sugar, although this helps the raising process. I always make several types of dough in one time (light and dark brown, rye, with soy, with raisins or nuts, apricots or dates,...), so I just wait till they are all risen enough.
I then make loaves of bread consisting of small amounts of each type of dough, placed one next to the other, so that we can eat a bit from all different sorts.

° I have been baking my own bread (ànd pastries) for 31 years already, I never go to the baker's for anything.