Panecillos integrales con semillas (Seedy Wholemeal Rolls)

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Here is a recipe for Catalan Seedy Wholemeal Bread Rolls (Panecillos integrales con semillas). It uses a blend of wholemeal and strong white flour which gives these rolls a tender crumb with a crisp, seed-studded crust.

Ingredients (Makes 8–10 rolls)

For the dough:

• 350 gms wholemeal wheat flour

• 150 gms strong white bread flour 

• 10 gms active dry yeast 

• 320–340 gms lukewarm water (adjust as necessary)

• 50 gms mixed seeds (such as sunflower, pumpkin, flaxseed, sesame, and poppy seeds)

• 27 gms extra virgin olive oil

• 10 gms fine sea salt

• 7 gms honey or sugar 

For the topping:

• A little water or beaten egg white (for brushing)

• 2–3 extra tablespoons of the mixed seeds

METHOD

1. Mix together all the dry ingredients

2. Add the honey to the water and then add the yeast. Pour the mixture onto the flour and then add the oil.  Bring it all together to a loose dough. 

3. Knead for about 8 - 10 minutes until you have a soft and silky dough. 

4. Place the dough into a lightly oiled bowl. Cover and leave at room temperature for about 90 minutes, until it has doubled in size. Depending on the temperature of your room, it might take a little longer...

5. Deflate the dough, weigh and divide into 9 pieces. 

Shape each piece into a ball and place on a baking sheet, leaving a couple of inches between each roll. 

6. Cover and leave them for 30 - 45 minutes until they have doubled and look 'puffy'. 

7. Preheat the oven to 200⁰C (400⁰F). Brush the top with the water or beaten egg and gently press some of the seed mixture onto the tops. 

8. Score the top of each roll once with a sharp blade. 

9. Bake for about 20 minutes until golden brown and hollow when tapped on the underside. 

Cool on a rack.

Enjoy!

Happy Baking...Que gaudeixis fent rebosteria