Own ‘multigrain’ mix (Sat 22.05)

Own multigrain mix rolls and bread.

Ingredients.

  • 100 g rolled oats
  • 200 g water
  • 800 g white bread flour
  • 100 g wholemeal rye flour
  • 3 tablespoons flaxseed
  • 2 teaspoons salt
  • 50 g wheat germs
  • 40 g yeast
  • about 450 g water
  • 2 tablespoons olive oil

1. Bring 200g water to the boil and cover the oats.

Leave to soak for 15-20 minutes.

2. Mix the flours, flaxseed, wheat germs and salt in a bowl.

Rub in the butter. Add the oats and mix.

Pour in most of the water and crumble the yeast. Mix to a rather sticky dough. The amount of water depends on the water absorbed by the oats.

Knead for 30 seconds and leave to rest for 10 minutes.

3. Spread 1 tablespoon of olive oil on the work surface and your hands.
Knead the dough again for 30 seconds or until all the olive oil is absorbed.

Leave to rest for another 10 minutes.

4. Repeat step 3. And leave the dough to rise until doubled in size. Goes quite fast (25-30 minutes), dough temperature is relatively high due to the oats mixture.

5. Turn out the dough.

Form the dough into rolls and a bread (or any other combination).

Leave to rise until doubled in size (40 minutes).

6. Bake in a preheated oven at 200 C for 22 minutes (rolls), 30 minutes for the bread.
Leave to cool on a wire rack.

Sweet soft rolls (Sat 01.05)

Sweet soft rolls.

Ingredients.

  • – 500 g white bread flour
  • – 1 teaspoon salt
  • – 200 g milk
  • – 20 g fresh yeast
  • – 1 tablespoon sugar
  • – 20 g butter
  • – 2 small eggs

1. Mix the flour with the salt. make a well in the centre of the flour, crumble the yeast in the flour. Mix yeast and some of the flour with half of the milk.


Leave to rise for 15 minutes.

2. Add the sugar, butter, eggs and most of the remaining milk. Mix to a soft dough, add additional milk if too dry. Knead to a smooth ball (+- 3 minutes).


Leave to rise for 50 minutes to an hour.

3. Turn out the dough.

Divide into 16 parts.

Form each piece of dough in a small -not tight- ball.

To form the rolls:

  • flatten each ball into an oval
  • fold upper part to middle
  • same with bottom part
  • pinch seam together

Put the rolls on a greased baking tin.

4. Glaze the rolls with some milk 15 minutes before putting into the oven (when starting to pre-heat the oven)

5. Glaze the rolls a second time with some milk. Bake in a pre-heated oven at 200 C for about 20 minutes.
Leave to cool on a wire rack.

Parisian Daily Bread (Sat 17.04)

Rolls based on the recipe Parisian Daily Bread from “a year in bread“. The complete recipe can be found here. What follows is probably about the same.
Read through the recipe and followed along these lines. End result is transformed in individual rolls.

Ingredients.

– 550 g white bread flour
– 1 teaspoon salt
– 20 g fresh yeast
– 340 g water (bit odd difference in weight and volume of the water in the recipe)

1. Mix the flour and the salt in a large bowl, add the water and the yeast;

and mix to a “dry, clumpy dough”.

Cover and leave to the dough to develop for 20 minutes.

2. Turn out the dough on a floured surface,and knead for 10 minutes. The end result should be smooth and springy dough.

Return to the cleaned bowl and leave to rise for 45 minutes.

3. Turn out the dough an a floured surface

and pat into a rectangle. Fold the rectangle like a business letter.


Return to the bowl for another rise of 45 minutes to an hour.

4. Dough should be about doubled in size. Turn out and flatten.

Divide, here in 12 pieces to make rolls.


Leave the rolls to rise for another 45 minutes.
5. Bake in a preheated oven at 220 C for about 20 minutes.
Leave to cool on a wire rack.

Soft rolls (Sat 10.04).

Soft rolls with a first rise of flour and liquid alone.

Ingredients.

  • 500 g white bread flour
  • 200 g milk
  • 20 g fresh yeast
  • 2 eggs
  • 40g butter
  • 30 g sugar
  • 1 teaspoon salt
  • some milk and sugar for glazing

1.  Make a rather firm dough from 400 g of the flour, all of the milk and the yeast (had to add some milk, maybe an error in the flour part).

Knead for 2 minutes.

Leave to rise for 30 – 40 minutes.

3. Add the eggs, butter sugar, salt

and mix into a firm not sticky dough.
Knead until all the butter is well incorporated.

Leave to rise for 1 hour.

4. Divide into 12 equal parts.

Form each piece of dough first into a small ball, flatten the ball in an oval, fold the long sides to the middle, pinch the seam together and turn the roll.  Glaze all rolls with some milk/sugar mixture.

Leave to rise for 45 minutes or until doubled in size.

5. Glaze a 2nd time all rolls with some milk/sugar mixture. Bake in a preheated oven at 200 C for 22 minutes.
Leave to cool on a wire rack.

Simple spiced buns (Sun 04.04).

Simple buns using an enriched dough and some (two) spices.

Ingredients.

  • 500 g flour
  • 9 g cinnamon, some ground pepper
  • 1 teaspoon salt
  • 50g butter
  • 1 tablespoon sugar
  • 1 egg
  • 250 g milk
  • 20 g yeast

1. Add flour, spices and sugar in a bowl and mix. Make a well in the mixture, add most of the lukewarm milk and the egg. Crumble the yeast in the milk. Start to mix incorporating the flour. Add  remaining milk and mix all to a sticky dough. Turn out on work surface and knead for 3-5 minutes to a smooth dough.

Return to bowl and leave to rise for 1 hour.

2. Turn out the risen dough (doubled).

Use about 50g for each roll. Put the dough ball on the work surface, cup your hand over it, gently rotate your hand so the dough is rolled around and formed into a smooth little ball. Arrange on a greased baking tray well spaced apart (18 rolls).

Leave to rise for 45 to 60 minutes.

3. Bake in a preheated oven at 220 C for about 22 minutes. You could glaze the rolls with an egg-milk mixture.

Leave to cool on a wire rack.

Small raisin/sugar buns (Sun 04.04).

Small raisin/sugar buns. This should have been chocolate buns, but not enough chocolate left.

Ingredients.

  • 500 g white bread flour
  • 1 teaspoons salt
  • 1 tablespoon sugar
  • 40 g butter diced
  • 20 g fresh yeast
  • 1 small egg
  • 250 g milk lukewarm
  • 100 g rasins
  • 100 g pearl sugar

1. Mix flour, salt and sugar in a bowl. Rub the  butter in the flour.

Crumble the yeast in the flour. Add half of he milk, the eggs and start mixing. Add the remaining milk. Result should be a soft but not sticky dough. Turn out on work surface.  Knead for 3 minutes. When the dough is smooth, start adding the raisins and sugar until evenly distributed.

Leave to rise until doubled in size (takes at least an hour).

2. Form small balls each -about 50 g- and put an a greased baking tin. Leave to rise for another hour or until doubled in size.

3. Bake in a preheated oven for about 22 minutes at 210 C. Buns can be glazed with an egg-milk mixture before going into the oven.

Waldkorn rolls (Sun 04.04).

Malted rolls, based on a “Waldkorn mix“, contains several flours (wheat, rye, oats, barley) and some sunflower, linseed (flax). Wheat malt and salt already added as well as some ascorbic acid. Always hard to find out the exact proportions of each of these ingredients in the mix.

Ingredients.

  • 500 g waldkorn mix
  • 500 g white bread flour
  • 30 g butter
  • 30 g fresh yeast
  • 540 water

1. Mix the flours. Add the butter, and rub in a little.

Crumble the yeast with some of the flour. Add the water and start mixing.
Turn out on work surface and knead for about 5 minutes to a smooth ball.

Recipe on the bag states 20 minutes, when I have a lot of time -and courage- I’ll check if this makes a difference. Return to a lightly greased bowl. Leave to rise for 30 – 40 minutes until doubled in size.

2. Turn out on work surface.

Form into small balls and put on a greased baking tin.

Leave to rise for another 50 minutes or until doubled in size.

3. Bake for 22 minutes in a pre heated oven at 210 C.
Leave to cool on a wire rack.

Waldkorn bread, rolls.