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Wednesday, March 1, 2017

Multiseed soft roll ( sunflower, flaxseed )

I made this on a whim because I fancied having some ‘seedy’ buns for a late night snack. The crispy thin crust  and sweet soft bread are all good reasons to have 2 eaten immediately after it is out of the oven. Sometimes, it is good to act on your impulse, esp when fresh buns are concerned!

2.5 T sugar
3 T milk powder
2 cups bread flour
1/2 cup cake flour
2 TBSP wholemeal flour
1.5 t instant yeast
½ cup sunflower seeds, toasted until seeds split
handful of flax seeds
Instant oats ( for rolling/handling )
1/2 cup  milk ( room temperature )
2.5 fl oz whipping cream
1 small egg

Combined everything ( dry and then wet ingredients ) in the stand mixer receptacle.

Knead until the dough pulls away from the mixer.

Cover and leave to ferment until volume of dough doubles.

On the worktop, flour with oats.

Divide the dough into 10 equal portions. Roll dough to make small balls.

Transfer the balls to lined ( silpat ) tray. Proof for another 30 minutes.

Mist spray generously 3 times on the rolled balls; once at the beginning of the proofing, once in the middle and once just before baking.

Preheat the oven to 210C.

Bake at 200C for 12 minutes.

Remove immediately to cool.

1 comment:

  1. I love multiseed rolls and bread! I shall KIV this recipe for a time when I am more free to dabble in bun making.