The rage here lately has been to bake with fancy flour. Fancy, as in high protein. The most popular kind is called Manitoba Cream but there are others as well. It'll be touted as "strong" flour, and the point is that it develops more gluten than normal flour, thus creating really fluffy, pillowy bread. I very much love these little rolls. They're perfect to either fill with just about anything and grill in a panini grill, or just toast them for breakfast.
The dough is a bit sticky and thus not as user-friendly as many other breads, but it's worth the trouble. Wear plastic gloves if you want to minimize the mess. You can get Manitoba Cream in Stockholm at Cajsa Warg, Fine Food or if you want 35 kg, at Martin Olsson.
High protein Bread Rolls
makes 8
Starter dough:
25 g fresh yeast
250 ml tepid water
250 g high-protein flour
Dough:
25 g fresh yeast
250 ml tepid water
350 g high-protein flour
1 tbsp sea salt
Mix the starter dough and leave to rise for an hour.
Add the remaining ingredients to the starter, and work into a dough. Work in a machine - I like my Kitchen-Aid for this - for ten minutes. Five minutes at low speed, and five at higher speed.
Remove the dough to a lightly oiled bowl, cover with a towel and leave to rise for 90 minutes. Punch down after 60 minutes.
Divide the dough into eight pieces and shape eight rolls, using lightly floured hands. Place on a lined baking sheet, and leave to rise under a towel for 30 minutes. Bake at 225°C for 12-15 minutes. I like to keep these fairly light-colored, as I usually toast them later on, but you can certainly let them bake for a little longer if you prefer.
Recipe in Swedish:
Portionsbröd med Manitoba Cream mjöl
9 comments:
I've tried Manitoba and remain unimpressed. Although, as you say, they do become very glutenous and fluffy, since Manitoba isn't available here unless you order in or buy the 35 kg at Martin Olsson, I'll just stick with the special flour.
Happy new year :).
Thanx for a great 2006, we at FastFoodLovers wish you the best for 2007!
Happy New Year Jessica! And I only experiment with it since it's so easily available to me :) (Fine Food is ten minutes away!) Their store-baked bread is much "holier" than mine - probably even more water-to-flour. (And even more messy, I'd wager.)
Interesting ... I wonder if it's actually from Manitoba (Canada) wheat? The wheat was brought to Canada (mostly) by Mennonite immigrants (mostly) German Russians escaping new conscription requirements and was prized for its ability to withstand harsh winters. There's today's history lesson!
Xtian - happy new year! :)
Alanna - I actually asked the producers, and no, it's Swedish wheat. They've just named it Manitoba Cream because apparently it's inspired by Canadian prairie wheat. Silly, if you ask me :)
Ooh, fantastic! I recently got my hands on a (25 kg. sack - don't ask!) Manitoba flour so I've got to try this one - thanks Anne! And Happy 2007 to you!
Martin Olsson actually have it in bags of 5kg nowadays. At least at Stockholm/Årsta. Costs 40 SEK + VAT.
Great recipe, thanks for sharing it! Would love to feature you on Wellsphere.com, a site that helps people to live healthier. Can't find a contact form so thought I'd comment; look forward to hearing from you. Thanks, Larisa
Larisa, sounds interesting, but I don't have a way to contact you. There's an e-mail link in the right column, near the top, if you want to get in touch.
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