I'm back with 3 Seeded Bread Rolls
I just came
out of a crazy 3 week project that was made up of 14-16 hour days.
I am not as young as I used to be - what a shocker. So explains the
lack of blogging and the effort to press the button on my camera
that takes the photo the past weeks. So it's like this, work work
work 6 days of 14 hours - rest Sunday. And all I can think of -
besides sleeping is baking bread! It's like I needed to do
something else and I needed
to bake
bread. Specifically healthy 3 Seeded bread rolls. All of my
favourite seeds: Flax, Sunflower
and Poppy. This is so healthy and good for you because of the rich
amounts of Omega 3 oils from the Flax, the vitamins and minerals
from the Wheat germ, and it's so flavourful! This week's version is
a slight variation because I ran out of whole wheat flour - and of
course you make a white bread version.
I just found out from Wikipedia
why Poppy
seeds can't be found here in Singapore. Although it's
really
very
harmless, the
drug opium
is produced
by "milking" latex from the unripe fruits ("seed pods") rather than
from the seeds, all parts of the plant can contain or carry the
opium alkaloids, especially morphine
and
codeine.
This means that eating foods (e.g., muffins) that contain poppy
seeds can result in a false positive for opiates in a drug test.
And so the sale of poppy seeds from Papaver
somniferum is banned in
here due to the morphine content. And if you've had poppy seeds you
know you don't feel like you can fall asleep forever and
ever.
I've also since discovered the wonderful joy of adding Milk powder
instead of Milk to breads - they are much better conditioners! This
recipe was one that I found on Allrecipes.com but have
since made some variations to it.
I wonder if I
will get arrested for eating poppy seeds bread rolls...?
3
Seeded Bread Rolls
Makes 12-14 rolls
1⅓
Cups
Water
2 Tbspn butter, softened
3 Tbspn Brown Sugar or Honey (Honey caramelises more and gives the
crust a darker shade)
4 Cups Bread Flour
1 Cup Wheat Germ (or Whole Wheat Flour)
1 Cup Milk Powder
1 Tspn Salt
1 Tspn Active Dry Yeast
½ Cup Flax Seeds
½ Cup Sunflower Seeds
2 Tbspn Poppy Seeds
Toast 3 seeds
in a hot dry pan, stir them around until fragrant - set
aside.
In your mixing bowl, add in the rest of the ingredients but only
about 70% of the flour. Stir everything together well ensuring all
the ingredients are well hydrated.
Leave for 20 minutes to Autolyse. This give
the flour and ingredients time to absorb the water which will allow
for better gluten development in the next stage of kneading.
Add in remaining flour and begin to knead for about 5 minutes in
your strong stand mixer or by hand (I hope you have good upper arm
stamina and strength!) for about 10 minutes, until dough is smooth
and tacky and not sticky.
Add in toasted seeds at this point until well incorporated.
Proof dough in mixing bowl or another lightly oiled bowl for 1½
hours, the dough should have doubled in size at this point.
Start to shape the divide the dough into 100g (3.5oz) portions and
form them into little balls or boules.
Proof on a well dusted baking sheet or peel with semolina for 2
hours.
Preheat oven and baking stone 1 hour before baking at 200C.
Bake rolls in oven for 20-25 minutes, transfer to wire rack to cool
completely.