Monday, 30 November 2015

Stuffed grain and seed rolls

The seeds you see are just the tip of the iceberg - there are many more hidden inside :)
My baking this weekend gave me a totally new perspective on the term 'packed lunch'.

These rolls, made with wheat and oat flour, are stuffed with a mozzarella and spinach filling, which make them a complete meal.

I've tried out two new things with my bread (besides setting new world records in seed quantities).

One was the use of whole milk as a liquid for kneading. I'd experimented with some quantity of milk before, but this time I went all out.

The second, which you can't see in the picture, was the cheese and spinach filling. I must admit that the filling could have been drier, but I'll definitely be making these again. Actually, make it again and again and again.


Dough (for 6 rolls)

Flour 150 g
Wholewheat flour 100 g
Oats 20 g
Mixed seeds (I used sesame, flax and pumpkin) 15 g + about 15 for the topping
Full fat milk 280 ml
Yeast 1/3 tsp
4.5 g salt

Filling (for 6 rolls and a lot more besides)

Spinach - 3 packed cups
1 large onion, chopped fine
Garlic -2 cloves, minced
Dried chilli - 1/2, flaked
Bacon fat - 2 tsp
30 g mozzarella - diced
Salt to taste


The bread: Knead all the ingredients together until stretchy and smooth. Leave to rest for an hour until doubled in volume.

Divide into six balls. Flatten with your palm and place a tsp of mixture in the centre of each disc. Gather the edges together and seal to make a package. Turn each package upside down and leave to rest on a baking tray lined with parchment paper.

After 30 minutes, spray with water, and coat with mixed seeds. Bake in an oven preheated to 220ºC for 5 minutes. Turn the heat down to 180ºC and bake for 20-25 minutes.

The filling: Saute garlic and onion in the bacon fat until fragrant and translucent. Add spinach, chilli flakes and salt and cook until the water evaporates and you end up with a soft but almost dry mixture.


As you can see in the picture of the sliced bread, the spinach mixture was still a bit too wet.  I am trying to work out some kind of a reference point to figure out how dry it should be. Or if spinach should be used at all. Ok I already know the answer to that one. It's too delicious to let go of.

Unlike regular bread, which is happy at room temperature for a day, leftover stuffed rolls need to go into the refrigerator because of the filling.