Wholemeal rolls

The norwegian people need their bread in the morning, the grainier and heavier the better, I on the other hand like mine a little lighter. In this recipe I have used more white flour than the coarse wholemeal flour

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350 g plain flour, pluss a little extra for kneading
200 g stone-ground wholemeal flour
0,5 dl flax seeds
0,5 dl sunflower seeds
0,5 dl oatmeal( blend in a food processor)
1 ½ tsp salt
1 teaspoon sugar
3,5 -4 dl water luke warm water
10 g instant yeast
40 g unsalted butter, melted

 

Tip all the dry ingredients into a large mixing bowl. Add the butter and three-quarters of the water, and turn the mixture around with your fingers. Add water a little at a time until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add more, you want dough that is soft, but not soggy.  Work the dough by folding the edges into the middle, keep going until the mixture forms a rough dough.

Flour the work surface, then tip the dough onto it and begin to knead. Keep kneading for 5–10 minutes until the dough starts to form a soft, smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size — at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

Line a baking tray with bakingpaper or a silicone sheet.

Dust your work surface with flour and tip your dough onto it. Knock the air out of the dough by folding it inwards repeatedly until the dough is smooth. roll the dough into a sausage and cut it up into equal sized parts, roll each piece and flatten them slightly and place on the prepared baking tray. How many you get depends on the size you want.

Put the tray into a clean plastic bag. Leave to prove for about an hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Heat your oven to 220C and put a roasting tray in the bottom to heat up.

Put the rolls into the oven and fill the roasting tray with hot water. This will create steam in the oven, which helps give the bread a lighter crust. Bake the rolls for 15 minutes, then check them is cooked by tapping the base — it should sound hollow. Cool on a wire rack.

Eat the rolls with your favorite spread 🙂

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