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Friday, October 14, 2011

Soft multigrain rolls

This multigrain roll has the thinnest crust that I have made so far, most likely due to the rather high  baking temperature , copious amount of honey and double layered egg wash.  In fact, the thin, sweet crust was such a delight to eat, the  family threw moderation into thin air and devoured the entire loaf. It was a strange case of having the rolls take centerstage instead of a cleverly crafted meat stew.

Despite its  multigrain nature, it is hardly rustic or 'artisan'. I considered it more boutique, given its delicate texture and crust and mildly sweet , light center. It came as a nice surprise, because I was not expecting a multigrain roll to qualify for a fluffy,  light  breakfast item as well.

My little girl made a guest appearance, portioning it to 12 rolls. As I was tied up with a pesky online transaction that left me on a cliffhanger, she single-handedly  cajoled the rolls to take shape. Her hands work better on the piano and viola, though she shows promise as  a budding baker. Her enjoyment of the task was evident as she hummed  a happy,  little tune while working the dough.

Which sums up the whole baking experience : the journey to baking is just as important as the finished product itself.

Makes 12 rolls.

Ingredients :

Grain soaker :
75g water
50g multigrain mix

Final dough :
200g milk
50g honey
35g vegetable oil
3g malt syrup
210g bread flour
120g whole wheat flour
4g instant yeast
5g fine salt
 125g Grain soaker


Method :

The night before, soak the multigrain mix with water at room temperature, covered.

The next day,
Mix flours and yeast in a bowl. Set aside.
In a mixing bowl,mix milk, honey,oil, syrup.
Add flours yeast mix to liquid mixture in the mixing bowl.
Knead for about 10 minutes.
Add salt, knead for another 2 minutes.
Finally, add the grain soaker, in 2 batches, kneading 1 minute between addition.
Leave dough to ferment,  1 hour, at room temperature, covered.
When dough is able tp spring halfway when pressed, transfer it to a lightly floured worktop.
Divide into 12 portions.
Shape to rolls. Brush with egg wash.
Let dough rolls to  ferment or proof, on an oiled tray, a second time, 60 minutes.
Preheat oven to 230 C.
Just before baking, brush with egg wash again.
Bake at a reduced temperature of 190C, 16 minutes.

Cool well before consuming.

Adapted from "Artisan Breads At Home with the Culinary Institute of America" by Eric Kastel

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