Some time ago I accidently ordered Emmer seeds instead of Emmer flour. We don’t have a flour mill, so the bag has been sitting in my cupboard ever since – untouched. I did like the breads I made with Emmer flour, however. So, Ron took pity on me and decided to grind several cups of seeds in the coffee grinder (which we only use for grinding flax seeds, not coffee). The result was a coarsely ground flour – good enough to use for bread.
For this week’s bread I mixed the Emmer flour with White Whole Wheat and added Soy for extra protein. For more texture I added several different kinds of seeds with broken walnut pieces.
2 tsp yeast
½ cup warm water
2 cups Emmer flour – coarsely ground
2 ¾ cups White Whole Wheat flour
½ cup Soy flour
¼ cup Gluten flour
½ cup ground flax seeds
2 tsp salt
¼ cup whole poppy seeds
½ cup whole quinoa
½ cup whole roasted unsalted sunflower seeds
2 ¼ cup lukewarm water
2 Tbl blue agave
2 Tbl butter cut into small pieces (do not melt the butter, use cold butter)
½ cup sunflower seeds
½ cup broken walnut pieces
Dissolve yeast in the ½ cup warm water and let stand while mixing the other ingredients.
Combine the flours, flax seeds, gluten, salt, poppy seeds, quinoa, and sunflower seeds in a large bowl.
Dissolve the blue agave in 2 ¼ cups lukewarm water.
Add all liquids (blue agave & yeast) to flour mixture and combine well using a spoon.
Add butter to the dough and knead for 20 minutes, adding more flour as needed. I incorporated another cup of white whole wheat flour during the kneading process. My dough was still a bit sticky, but not difficult to handle.
Form the dough into a ball, put it in a greased bowl, cover with oiled saran warp and towel. Place in a warm area to rise for two hours or until doubled in size. As with the November 21st rolls in my blog, I let the dough rise for one hour and then put it into the refrigerator over night. The next morning take the dough out and let it warm up for about two hours.
Press out the accumulated gas and reshape into a ball, put it into a greased bowl, cover with an oiled saran wrap and a towel, and let rise for another hour.
Turn the dough out onto a wood board without using additional flour. Divide dough into two equal parts and gently form each into a log. Cut each log into 6 pieces. Form each piece into a round.
Brush with water and press into bowl of combined sunflower seeds and walnut pieces.
Place the 12 rolls into a well-greased pan.
Preheat oven to 425 degrees.
Bake rolls for 10 minutes and then turn the temperature down to 325 degrees. Bake for another 25–30 minutes or until golden brown.
RESULTS: As with using regular whole wheat, there is a distinctive tang in the rolls. It may be that being overnight in the refrigerator amplifies this flavor. Including seeds and nuts not only gives added nutritional value to the rolls, but also gives them a nice crunchy texture. We enjoyed the rolls with Irish butter and jam. They’d probably be really good with a soft cheese, too. I’ll have to try them with brie, one of my favorite cheeses!