I used Allinson's Seed and Grain Bread Flour for these fabulous rolls. The flour itself is white, but 20% of the mixture is made up of wheat and barley flakes, kibbled rye grains, sunflower seeds, linseed and millet. The people in this house who moan about wholemeal bread like this, and those of us that would always rather avoid white flour have something to get our teeth into.
I made the dough in the breadmaker, on the pizza setting, then rolled it into balls which I put into a cake tin. Easy - but not much more difficult to mix by hand (instructions at the bottom). This method gives the dough a great deal of oven spring, which means the rolls are light and airy ... invaluable for someone like me, who is apt to make rolls as heavy cannonballs. (Compare the two photographs, and you'll see what I mean - I put the dough straight into the oven after taking the picture.)
1/2 tsp dried yeast
a pinch of salt
a dribble of olive oil
Put the ingredients into the breadmaker* (these are given in the right order for a Panasonic, but some machines would like you to use reverse order). Use the pizza setting (which takes 45 minutes).
When the dough is ready, roll it into a sausage and cut into six pieces. Roll these into a ball, tucking the untidy bits underneath. Place them in an 8-inch cake tin and leave to rise in a warm place. Bake in a hot oven. I left these to rise near the woodburner for nearly an hour, then baked them for 15 minutes in a hot oven. They would have been better with 3-4 minutes more.
* If you don't have a breadmaker: mix the ingredients together and knead until you have a dough (you don't have to use a bowl for this, you can make a circle of flour to surround the wet ingredients). When it is smooth, put in a lightly greased bowl and cover with a plate; leave in a warm place until doubled in size.
This post is an entry for this month's Heart of the Matter, the subject is grains ... we'd like to hear your heart-healthy ideas for cooking with wholegrains - not only breads. All the details can be found on the Heart of the Matter website. I'm hosting this month - the deadline is Thursday 27 November, round-up over the weekend.
Bread knots - another simple way to make beautiful and delicious rolls, using this dough, or your default dough
Yeast starter for bread - and the bread make your own sourdough starter
No-knead bread the famous NY Times recipe
Speeded-up no-knead bread and a different take on it
Yoghurt bread fabulous, easy, TRY IT
Quick oat loaf
Spelt bread - it's getting easier to buy this highly-flavoured flour
Fresh corn bread - now is the perfect autumnal moment for this
Late summer hearth bread - another perfect autumn bread, this one with grapes
Anti-oxidant tea bread - I made this for my husband for a pre-surgery boost - delicious, too!
Yeast conversion - fresh/dried/quick
Things to do with stale or leftover bread
Herb stuffing for roast chicken
Grilled trout with rosemary stuffing
Links to the best blogging bakers I know
Tanna at My Kitchen in Half Cups
A Year in Bread
Susan at Farmgirl Fare
this list is not exhaustive, there are dozens of wonderful blogging bakers
Colours of the season - Hydrangea quercifolia 'Snow Queen' R.C. Sherriff's The Fortnight in September Skein Queen's Delectable in 'Golden Plum'
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