Multigrain rolls - ideal for sandwiches and picnics...
The other day, I posted a recipe for my usual 'daily bread' - mon pain quotidien, I called it - in a moment of pretentiousness.
It's a multi-grain, nutitious bread that's only made with the best of ingredients. It freezes well and retains its softness and texture once thawed.
As they say in Sweden, kvalitetsdeg är bra deg - quality dough is good dough - and how you form it is up to you.
(Incidentally, I don't know if they actually say that in Sweden....I pinched it from a Scandi-Noir)
Back to business. Whether you call then baps or bread rolls, it doesn't matter. I always like to have a supply in the freezer ready for those times when I want a lunchtime sandwich or we're heading out for a walk or a picnic.
You can thaw them out slowly at room temperature or pop them in the microwave; they are very forgiving and their structure is retained. They're as fresh as when they were first baked.
The key with bread rolls...oh, let's call them 'baps'....is that they are uniform in size and shape.
My recipe makes eight baps per 500 gms mix. As usual, I tend to make a double batch to utilise space in the oven and this makes 16 baps at one time.
However, let's concentrate on making a batch of eight baps from a 500 gms mix.
INGREDIENTS - 75% hydration level.
500 gms of strong white flour
370 mls cool water
1 tablespoon dark moscovado sugar
2 tablespoons dried milk
1 teaspoon sea salt
1 oz unsalted butter
1 teaspoon instant yeast
and then add the multigrains which, as you know, are optional, but make the bread even better, more nutritious and even more special
1 tablespoon pumkin seeds
2 tablespoons sunflower seeds
1 tablespoon chia seeds
1 tablespoon brown linseed
1 tablespoon sesame seeds (either white or black...or even a tablespoon of both)
If you're mixing by hand - mix the flour and the salt in a bowl, rub in the butter, add the other dry ingredients and then slowly bring it together with the wet ingredients. Mix until it forms a rough dough. Place it on a floured board and knead it for about 15 minutes until you have a smooth dough. Place it in a lightly-oiled bowl and leave for one hour until it's doubled in size.
If you're using a machine - place the wet ingredients in the pan, add the dry ingredients and then the yeast. Choose a basic dough programme (approximately 2hrs and 20 minutes) and then go and do something useful.
At the end of the cycle or at the end of the manual first prove, assemble your equipment.