How to Prepare Exquisite Home Multigrain Bread Rolls

Jun 19, 2024

How to Prepare Exquisite Home Multigrain Bread Rolls

Introduction

  • Presented by Esbieta
  • Topic: Preparing home multigrain bread rolls
  • Highlights: Beneficial seeds, delicate taste and aroma, versatile with sweet/salty foods

Benefits

  • Subtle taste and aroma compared to supermarket rolls
  • Versatile: can be paired with anything from mustard, tomato, turkey sirloin to butter, jam, and fruit
  • Fluffy and soft crumb

Ingredients

Old Dough

  • 35 g strength flour (11.5-13% protein)
  • 15 g wholemeal flour
  • 35 g water
  • 1.5 g fresh yeast or 0.5 g dry yeast
  • 1 g salt

Dough

  • 350 g strength flour (11.5-13% protein)
  • 50 g whole rye flour
  • 50 g whole spelled flour
  • 50 g whole wheat flour
  • 380-400 g water
  • 7 g fresh yeast or 2.5 g dry yeast
  • 10 g salt
  • 1 tsp honey
  • 70 g assorted seeds (e.g., poppy, sesame, flax, pumpkin, sunflower)

Preparation Steps

Preparing Old Dough

  1. Mix yeast (fresh or dry) with warm water until diluted.
  2. Add flours and salt; stir well.
  3. Optionally, prepare extra old dough for future use (can be stored up to 3 days in the fridge).

Preparing the Dough

  1. Mix rye flour with 150 g boiling water; stir and let cool.
  2. Mix honey, yeast (fresh or dry) in 100 g warm water; rest for 15 minutes until yeast activates.
  3. Combine the rye preparation, 130 g cold water, and yeast mixture in a large container.
  4. Sift and add remaining flours and salt.
  5. Adjust water if dough is dense; add old dough and integrate, rest for 20 minutes.
  6. Knead dough until smooth (approx. 18 minutes); then integrate seeds.
  7. Let dough rise in greased container until doubled in size.

Forming and Baking Rolls

  1. Divide dough into 9 equal pieces; let rest for 15 minutes.
  2. Form rolls; top with seeds; place on baking tray lined with parchment.
  3. Let rise until almost doubled.
  4. Preheat oven to 230ºC (heat only from below); place a tray at the bottom for steaming.
  5. Spray rolls with water and bake: first 5 minutes with only bottom heat, then 20-25 minutes with top and bottom heat.
  6. (Optional) Turn rolls halfway if oven heats unevenly.
  7. Remove and cool on a rack.

Final Tips

  • They taste best fresh out of the oven.
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