 |
I have been making bread for so many years that it is natural to me to substitute ingredients and flours without much thought. I know what certain things will add as far as texture and flavor and it is a comfortable relationship I have with bread…no suprises anymore..just old friends that know what to expect from eachother.
With Marc being sick I am trying to get as much nutrition in him as possible so I have been making flour mixtures when I make bread… Freshly ground whole wheat berries, oat groats, brown rice, lentils, sun flower seeds, flax….and the list goes on. The magic that happens when the yeast starts reacting with the honey or sugar is amazing, miraculous, but always predictable.
These rolls are perfect for autumn’s chilly weather. They go with soups and stews and made into a loaf the dough makes a great sandwich. Because of the combination the bread is high in B vitamins, fiber, protien and omega-3s…best of all, it is filling and it tastes really good.
This may rise a little slower than you are used to. Give it plenty of time because the flavor develops as it rises. Feel free to experiment with ingredients…pumpkin seeds have plenty of zinc, add walnuts, dried fruit… grind up brown rice, lentils, or whatever in your blender..Just make sure that you have a ratio of about 2:1 wheat flour to other ingredients for best texture.
Rustic Whole Grain Rolls
- 4 cups warm water
- 1/2 cup melted butter, or light organic oil
- 1/2 cup honey, brown sugar, or sugar…or a combination
- 3 cups oatmeal
- 5 or more cups whole wheat flour, preferably Montana white freshly ground
- 2 cups organic white flour
- 1 cup uncooked brown rice, ground in the blender
- 1 teaspoon salt
- 3 teaspoons active dry yeast
- 1/2 cup flax seeds
- 1 cup sunflower seeds
- 1 tablespoon sea salt
- 1 tablespoon grated orange peel, optional
- Dried fruit as desired up to 1 cup
- In a small bowl, dissolve the yeast and 1 tablespoon of the sweetener in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, sweetener, and butter or oil . Mix well. Add yeast mixture and stir.
- Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, orange peel, dried fruit, and sunflower seeds, stir well.
- Let stand for 30 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
- Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour or more.
- Punch down and shape into 18 round balls. Brush the tops with melted butter. Cover and let rest for 30 minutes.
- . Bake at 400 degrees F 25-35 minutes.When you put the rolls in the preheated oven throw a cup of water on the oven floor and shut the door quickly. This creates steam that gives the crust a nice, old world texture. After the first 15 minutes toss in another cup of water.
Images:Marye Audet
