Sunday, 2 December 2007

Wholemeal Bread Rolls


This Saturday, I woke up with the yearning to bake some bread. Yes, there's nothing wrong with your eyes and neither have you accidentally gone to another blog. It's true. I suddenly felt the need to bake some bread.
The need wasn't to just bake some bread, but to eat some home baked bread too. I think I am finally understanding that home baked bread tastes so much better, even though it takes a whole lot of work. I think all the recent breadmaking has made me yearn to make more bread and better bread.

So anyway, early Saturday morning, I decided I was going to use the leftover Wholemeal flour that I had from the Daring Bakers challenge to make some Wholemeal bread. I had been looking aroung for a few recipes and found one that didn't look too difficult over at cookitsimply.com.
I halved the recipe and decided to make some rolls rather than a full loaf. I must say that after baking bread a few times, I AM finally getting the hang of it and I do know, intuitively, when enough flour and/or water has been added. This time, I think I did a pretty good job and the rolls turned out rather delicious!
I think I may had added a little too much flour this time because the rolls were not as soft inside as I would have liked. Nonetheless, they were still very, very tasty. I paired the bread with some eggplant dip that I made and it was very well received. The eggplant dip was just two eggplants roasted in the oven and then pureed in the food processor with a little garlic, lemon juice, basil and cayenne pepper.


This is the recipe for the Wholemeal Rolls:


4 cups plain white flour
4 cups wholemeal plain flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons active dry yeast
2 1/2 cups water
1 tablespoon butter
milk

Method
1. Blend the two flours and sift.
2. Add any grist left in sifter to flour.
3. Mix half the flour, the salt and sugar in a warm mixing bowl, stir in yeast.
4. Heat butter or lard with 1 cup water, add remaining water and cool to lukewarm.
5. Add to dry ingredients.
6. Beat 2 minutes on mixer or 300 strokes by hand.
7. Blend in remaining flour and knead to a soft, elastic dough.
8. Allow to double in size, knead, shape and prove a second time.
9. When loaves have risen brush tops with milk and sprinkle on cracked wheat if used.
10. Bake in a moderately hot oven 190-200°C (375-400°F) for 35 to 40 minutes.

Wholemeal bread rolls
1. Divide half the dough into 20 pieces after first proving.
2. Roll each into a ball and place on greased baking trays.
3. Cover and leave in a warm place until doubled in size.
4. Brush with milk and sprinkle with cracked wheat.
5. Bake in a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes.
serving amount - makes two loaves

Strangely enough, I had to bake my rolls for about 30 minutes as when I took one out after the allocated time, it was still uncooked inside.
So, it appears that just like with anything, a recipe is NOT foolproof. Oven temperatures differ, flour differs and even environmental conditions such as temperature and humidity seem to make a difference. And I suppose therein lies the secret to making good bread - experience.
I am proud to say that I think I am slowly getting the hang of bread making and am also actually starting to enjoy it.
The best part however was that for the very first time, the lovely wife truly enjoyed my bread. As she devoured the second roll, she smiled at me, battered her eyelids rather coyly and remarked that the rolls were of "restaurant standard!"


Ahhh. One reason less to go out for a meal....!

5 comments:

Lydia said...

In our family, bread baking is one of the really fun things to do with kids. They love to get their hands into the kneading, and there's little they can do to harm the dough!

glamah16 said...

I'm glad your feeling more comfortable with bread.

Cynthia said...

Your family must adore you!

DaviMack said...

Welcome to the dark side...

Oh. Wait. I mean, I'm so glad that you're embracing bread-making. :)

I think that you should possibly get hold of a probe thermometer, if you're worried about the tenderness factor. 185 - 195 F is the general range for "doneness" of bread, and if you stop on the lower end (before 190) for regular bread then you'll have a more tender inside. I usually go to 195 for "bread with stuff in it" (e.g. raisins or other fruit). When I stop early I'll wait 'til the next day to slice it, so that some of the moisture evens out, and it works wonderfully.

seagull said...

the best recipe for wholemeal bread rolls i've found! were perfectly crisp on the outside, and fluffy on the inside. i added linseed, kibble wheat, and other grains to make them extra yummy! thanks.

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