Wednesday, July 16, 2008

Mixed Seed Bread


I promise to not just blog with my iPhone, but I have to tell you, it's pretty tempting to just upload quick photos and texts like that! I'm sure I'll get back to the kitchen eventually, but right now, in the middle of summer, I don't really cook or bake much at all. However, we do need bread, and as I don't like to buy bread, I decided to make these quite quick little rolls a while ago. They're really flavorful from all the different seeds, and you can even add nuts if you'd like. They keep very well in the freezer, and I prefer to toast mine before eating - it makes the seed flavor even more pronounced.

Mixed Seed Bread
Makes about 20

50 g fresh yeast
500 ml tepid water
1/2 tbsp salt
1 tbsp olive oil
1 tsp honey
50 ml pumpkin seeds
50 ml sesame seeds
100 ml sunflower seeds
100 ml rye flakes (or rolled oats, if you can't get rye)
300 ml wholewheat flour
800-1000 ml strong wheat flour

Start by toasting pumpkin, sesame and sunflower seeds in a dry pan until fragrant. Set aside.

Crumble the yeast into a bowl, and add the water. Stir well. Add salt, honey and oil, and stir in the rye flakes, the wholewheat flour and all the seeds. Add the wheat flour, a little at a time, until you have a robust dough. Work it really well, preferrably in a stand mixer, until it releases from the sides of the bowl. It might still be a little bit sticky to touch though, that's ok.

Cover, and let it rise for two hours. After that, work the dough slightly by hand, and shape small rolls. Place on a baking sheet, cover with a tea towel, and leave to rise for one more hour. Score them before baking if you wish.

Bake at 175°C for 25-30 minutes.

Recipe in Swedish:


Anonymous said...

I`v been looking for whole doughs like this one for some time. it really looks good, but I have to ask if they turn out relatively light for a whole wheat dough?

Anne said...

As it's only a fairly low percentage wholewheat to regular flour, I'd say they're on the light side, yes. :)