Organic Four Seed Bread Rolls
This is a recipe which requires a little patience whilst the yeast completes it's magic but is well worth the wait! You can complete the second prove at room temperature until the rolls have doubled in size, rather than overnight and this will save some time. This recipe can be shaped and baked as one loaf rather than into rolls. This recipe can also be used with sourdough starter rather than dried yeast if preferred. I like to use half wholemeal and half white strong bread flour, but you could use all white bread flour, but you will probably need less milk.
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Ingredients
- 250 g organic white strong bread flour
- 250 g organic wholemeal flour
- 10 g dried yeast
- 2 eggs
- 1 tablespoon honey
- 1.5 teaspoon sea salt
- 50 g organic four seed mix
- 250 ml milk
- 35 g butter
- a little egg or milk to glaze before cooking
Instructions
- If you have a stand mixer, I would suggest you use it!
- Place the flours, yeast, honey, eggs and salt into the mixing bowl.
- Gently warm the milk and butter into a pan. The milk needs to be warm but not above lukewarm or it will kill the yeast.
- Add the milk and butter to the bowl with the dry ingredients and mix, using the dough hook until combined and then until the dough becomes smooth and stretchy (this can take 7-10 minutes). This dough needs to be a little sticky, so do resist adding more flour.
- (If you are making this by hand, then mix until a dough and then knead for at least 10 minutes until smooth and stretchy).
- Place the dough into an oiled bowl, turn the dough over to get a little oil on the top and bottom.
- Cover bowl with clingfilm and leave in a warm place for an hour or until the dough has doubled in size.
- Place the proved dough onto the worktop and incorporate 45g of the four seed mix into the dough. If making rolls, divide into 12 and place onto a baking tray(s) lined with oiled greaseproof paper.
- Cover with clingfilm and place into the fridge overnight. This will allow the rolls to prove for a second time.
- Preheat oven to 200 degrees C (fan oven) and allow the rolls to come to room temperature for half an hour before removing the clingfilm, glazing with a little beaten egg/milk and sprinkling on the remaining seeds.
- Put into the oven to cook for 15-20 minutes until the rolls are cooked and sound hollow when tapped on the bottom of the rolls. The rolls will look dark if you have glazed with beaten egg.
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Really nice bread