Six-seed rolls
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.)
Seeded rolls
for 6
1/2 tsp dried yeast
300g flour
170ml water
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.
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Links to the best blogging bakers I know
Tanna at My Kitchen in Half Cups
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this list is not exhaustive, there are dozens of wonderful blogging bakers
Posts
7 comments:
These look and sound so good. The flour is not available here, but often I put in different grains and as I noted once on the blog, I even sometimes cook up a little cereal and add it. Sometimes I grind up flax seeds and add the meal. Sometimes I'll throw in a little bulghar when the water is hot in the bowl. Sometimes oats. Today I'm making crescent rolls which I haven't for a long time. I found a new recipe and I'm hopeful they will be good.
Cooking up some cereal sounds like a really good idea, one I haven't tried. I love oats in bread. This Allinson flour would be very easy to make ... just add loads of grains and seeds, mmmm
Joanna
That's a nice recipe. We don't have that brand of flour here in NZ, but I could make up my own.
The breadmaker is great for making dough isn't it. I use mine all the time for pizza dough, bread like foccacia, and bread rolls too, although the rolls do sometimes come out pretty solid!
Looks nice.. I like making pull apart breads like this for dinner.
Looks so yumyy, Joanna. Thanks for your post on the bumblebees... I'm receptive to that, and still pre-garden design.
Thanks for kind words ... and good luck with the garden design: I'll look forward to reading a post - perhaps with a picture complete with bumblebee ;)
Joanna
i tried this recipe for my thanksgiving rolls and they turned out wonderful! i just used plain flour, added sunflower seeds and linseed and hand kneaded. they looked beautiful coming out of the oven and i love that everyone gets to pull off their own cute little roll!
thank you!
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