Seed and grain bread rolls - recipe


Seed and grain bread rolls

  • Prepare

  • Serves
    6

  • Cook

4.6

Ingredients




  1. 1

    Put the yeast and sugar in a bowl, cover with tepid water and leave to one side for five minutes.

    For this step you'll need:

    • 1tsp Dried active yeast
    • 1tsp Unrefined golden caster sugar
    • 300ml Warm water
  2. 2

    In a bowl add the flour, yeast and sugar solution, salt and olive oil.

    For this step you'll need:

    • 500g Seed and grain white bread flour
    • 1tsp Salt
    • 2 tbsp Olive oil plus extra for oiling
  3. 3

    Mix together to form a soft dough. Turn the dough out on to a floured surface and knead the dough for 10 minutes, pushing and folding the dough until the dough springs back when you touch it. If you’re doing this in a mixer, then simply switch it on for 10 minutes.

  4. 4

    Place the dough in a large, clean mixing bowl which has been lightly drizzled with oil. Cover with oiled cling-film and leave in a warm place, such as an airing cupboard or near a warm cooker, for one hour until double in size.

  5. 5

    Remove the cling film and knock back the dough to get all of the air out of it.

  6. 6

    Leave the bread to double again in size, which will take 30 – 45 minutes.

  7. 7

    Meanwhile, preheat the oven to 200°C (fan 180°C, gas mark 6).

  8. 8

    After 30 – 45 minutes, shape the dough into either a large loaf into rolls. Insert a selection of fillings, such as chopped ham, olives and mixed herbs.

  9. 9

    Place the loaf/rolls in the oven and bake for 15 – 20 minutes until it has risen and become golden.

  10. 10

    Leave the loaf/rolls to cool completely on a wire rack before serving.

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