Recently, Ron found a wonderful whole wheat roll with lots of seeds in it and on it. It was so good I almost decided I didn’t need to bake anymore! Why bother when it’s so easy to find fabulous food at our fingertips. But, not being able to resist the challenge of duplicating the rolls, I decided to make a variation of them for this week’s bread experiment. Naturally, I added a bit of soy flour to boost the protein content. Below is the result.
2 tsp yeast
½ cup warm water
4 ¾ cups whole wheat flour
½ cup soy flour
¼ cup gluten flour
½ cup ground flax seeds
2 tsp salt
2 ¼ cup lukewarm water
2 Tbl blue agave
2 Tbl butter cut into small pieces (but not melted)
1 cup sunflower seeds
¾ cup pumpkin seeds
¾ cup chopped walnuts
Egg white for washing rolls
Dissolve yeast in the ½ cup warm water and let stand 5 minutes
Mix flours, flax seeds, gluten, and salt together in large bowl.
Dissolve blue agave in 2¼ cup lukewarm water.
Add all liquids (blue agave & yeast) to flour mixture and combine well.
Gradually add butter and sunflower seeds to dough and knead for 20 minutes, adding more flour as needed. [This time, I added more than 1 cup of whole wheat flour in the process of kneading. Whole wheat flour varies, so your dough may require more flour or not. Use your judgment based on how sticky the dough is during the kneading process.] The dough should be soft and become elastic and smooth.
Form the dough into a ball, put it in a greased bowl, cover with saran wrap and towel, and place in a warm spot to rise for two hours or until doubled in size. [I wanted to bake it in the morning, so I let it rise for one hour and then put it into the refrigerator overnight. In the morning, I took it out, let it sit for an hour or so to warm up before pressing out the accumulated gas.]
Press out the gas, reform the dough into a ball, put it in a bowl, cover it with saran wrap and a towel, and let it rise for another hour.
Turn the dough out onto a lightly floured surface, or a wood board without using additional flour. Divide dough into two equal parts and gently form each into a long log, cutting each into 8-9 pieces. Form each piece into a round.
Brush egg white on tops and press into bowl of combined pumpkin seeds and walnut pieces.
Place into a well-greased pans (3X3 or 2X4 rolls per pan).
Preheat oven to 425 degrees.
Bake rolls for 8 minutes and then turn the temperature down to 325 degrees. Bake for another 22 minutes or until golden brown.
RESULTS: I’m still working on the beautiful bread part, but the tasty part of the bread is just fine! The distinctive tang of whole wheat comes through beautifully. I wonder how this would be with white whole wheat flour. Maybe next time.