Thursday, 25 February 2016

Halfway wholewheat rolls


Compared to the waiting and pining involved in sourdough, yeast bread seems like instant food. This pile of chubby rolls took less than 3 hours from start to finish. And that included 2 hours of rest (for the rolls that is)


Ingredients (to make 10 rolls of 7 cm diameter)


250 g flour
250 g wholewheat flour
3 g active dry yeast
15 g oil (I used sunflower oil)
10 g salt
5 g sugar
225 ml warm water
150 ml tepid milk

Method


Dissolve sugar in warm water and stir in yeast. Leave aside, covered, until the liquid looks as frothy as an unwashed descendant of beer.

Mix the flours, oil and salt in a large bowl.

Add yeasty liquid and milk and knead until elastic and smooth (around 20 minutes by hand). I like to knead on an un-floured granite counter with my best friend, bench scraper, on standby.

Leave to rest in a covered bowl until doubled in volume. This usually takes 60-90 minutes.

Gently press and stretch the dough to expel trapped air.

Shape into 10 rolls, moisten the tops with water (coat with seeds at this stage if desired) and place them on parchment sheets, cut to fit two baking trays.

Leave covered with a damp cloth (in dry weather) until doubled or at least respectably risen.

Bake for 12-15 minutes at 160ÂșC (with fan).

Cool on racks.

Or on second thoughts, don't bother.

Just split them, introduce them to butter or a scrambled egg, and overeat.