Wednesday, 14 March 2012

Oat crusted wholewheat rolls

I love making bread, I just wish I had the time and patience to make a sourdough. That is my ultimate goal. Until I find the time to get that starter organised, it's the basic bread recipe for me, with whatever I can do to make it that little bit more exciting!

1kg wholewheat bread flour
10g dried yeast
15g salt
600ml tepid water
200g mixed pinhead and rolled oats
200ml milk

Place flour, salt and yeast (make sure to add salt and yeast to separate sides, salt deactivates yeast if it comes in contact) in a large bowl. Make a well in the entire and add the tepid water. Mix in using your hand shaped like a claw. When the dough starts to come together turn out onto the surface and knead for 10-15 minutes (it is nearly impossible to over knead by hand, using a machine is another matter entirely).
Put back into the mixing bowl and rub the surface with a little olive oil. Cover and leave to rise for 1 hour or until doubled in size.
Turn out on the surface once again and knock the air out of it using your fingers. Shape into rolls, you should get 12 large rolls. It's a good idea to weigh the dough and then the rolls, to make sure there around the same size. Dip each roll in milk and then the oat mixture and place on a lined baking tray. Leave for approx 1 hour or until doubled in size. Pre-heat the oven to 500F.
When the rolls have doubled in size place in the oven. After 10 minutes reduce the heat to 400F and continue coking for 10-15 minutes or until the rolls sound hollow when the underneath is tapped.
Cool on a wire rack. Enjoy! 

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