Seed and grain bread rolls - recipe
-
Prepare
-
Serves
6 -
Cook
Ingredients
- 1 tsp Dried active yeast
- 1 tsp Unrefined golden caster sugar
- 300 ml Warm water
- 500 g Seed and grain white bread flour
- 1 tsp Salt
- 2 tbsp Olive oil plus extra for oiling
-
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
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
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
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
Remove the cling film and knock back the dough to get all of the air out of it.
-
6
Leave the bread to double again in size, which will take 30 – 45 minutes.
-
7
Meanwhile, preheat the oven to 200°C (fan 180°C, gas mark 6).
-
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
Place the loaf/rolls in the oven and bake for 15 – 20 minutes until it has risen and become golden.
-
10
Leave the loaf/rolls to cool completely on a wire rack before serving.