These rolls are full of nuts and seeds and whole
grains. Super delicious, sliced open and served with
smoked salmon or sliced tomatoes and cucumbers.
Spread with butter, cream cheese, or hummus.
The dough is flattened into a rectangle after its first rising,
then layered with seeds on the bottom and the top.
As Always,
ENJOY!
Recipe Source : Scandikitchen- The Essence of Hygge by Bronte Aurell
INGREDIENTS
1/2 cup chopped rye kernels
3/4 cup sunflower seeds(reserve 1/3 cup for topping)
3/4 cup pumpkin seeds(reserve 1/3 cup for topping)
1/4 cup flaxseeds
2 1/2 tsp dried active yeast
7 Tbs. warm water
1 cup buttermilk
4 tsp. vegetable oil
2 tsp. salt
2 tsp. barley malt syrup
1 1/2 cups whole grain rye flour
3 1/2 cups bread flour
egg wash for brushing
2 baking sheets lined with parchment
Makes 18 rolls
Place rye kernels, sunflower seeds, pumpkin seeds, and flaxseeds in a pan. Cover with water, bring to a boil, allow to boil for a few minutes. Pour into a sieve/strainer, run cold water through to cool, Then press out the excess water.( on the second time of making these rolls, I put the flaxseed in a microwave dish with water and cooked them seperately in the microwave. When the flaxseed is cooked, it creates a very glutinous film. This was hard to strain when combined with the other seeds.)
Add yeast and warm water to a bowl, whisk. Let stand for 15 minutes to activate.
Warm the buttermilk and add to the yeast in the mixing bowl. Add oil, salt, syrup and stir.Then add rye flour and boiled seed mixture. Slowly start adding the bread flour. Keep kneading for about 5 minutes. The dough should be a bit sticky, but stretchy. Leave covered to rise for about 1 hour.
Tip out dough onto a floured surface. Knead it through. Roll dough to a 8x17 inch rectangle. Spread 1/3 of the reserved seeds onto the dough, pat in. Flip dough and brush with egg wash, sprinkle on remaining reserved seeds. Using a pizza cutter, cut the dough into 18 equal pieces. Place rolls on the prepared baking sheets. Let rise 30 minutes. Place in preheated 350 degree oven for 20 minutes or until golden brown. Remove from oven and leave to cool.
1/4 cup flaxseeds
2 1/2 tsp dried active yeast
7 Tbs. warm water
1 cup buttermilk
4 tsp. vegetable oil
2 tsp. salt
2 tsp. barley malt syrup
1 1/2 cups whole grain rye flour
3 1/2 cups bread flour
egg wash for brushing
2 baking sheets lined with parchment
Makes 18 rolls
Place rye kernels, sunflower seeds, pumpkin seeds, and flaxseeds in a pan. Cover with water, bring to a boil, allow to boil for a few minutes. Pour into a sieve/strainer, run cold water through to cool, Then press out the excess water.( on the second time of making these rolls, I put the flaxseed in a microwave dish with water and cooked them seperately in the microwave. When the flaxseed is cooked, it creates a very glutinous film. This was hard to strain when combined with the other seeds.)
Add yeast and warm water to a bowl, whisk. Let stand for 15 minutes to activate.
Warm the buttermilk and add to the yeast in the mixing bowl. Add oil, salt, syrup and stir.Then add rye flour and boiled seed mixture. Slowly start adding the bread flour. Keep kneading for about 5 minutes. The dough should be a bit sticky, but stretchy. Leave covered to rise for about 1 hour.
Tip out dough onto a floured surface. Knead it through. Roll dough to a 8x17 inch rectangle. Spread 1/3 of the reserved seeds onto the dough, pat in. Flip dough and brush with egg wash, sprinkle on remaining reserved seeds. Using a pizza cutter, cut the dough into 18 equal pieces. Place rolls on the prepared baking sheets. Let rise 30 minutes. Place in preheated 350 degree oven for 20 minutes or until golden brown. Remove from oven and leave to cool.
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