Monday, October 29, 2012
Overnight Yogurt Sunflower Seeds Rolls - # Twelve Loaves
When i saw the theme for this month Twelve Loaves, a monthly baking event hosted by my friend, Lora is Nuts, Seeds and Grains, i knew i got to make something for it. At the same time, i saw these beautiful rolls over at Angie's blog.. seems manageable and the ingredients are fairly common It is also something which i've never tried before for bread making, overnight yogurt fermentation. I made these 2 times, the first time i made them, i found that they were a little too sourish for me due to the yogurt , you see it uses quite a large volume of yogurt here and so the 2nd time when i made them again, i switched to another brand of yogurt, Nestle. I didnt want to make any significant changes to the amount of yogurt used in the recipe, afterall these are called yogurt rolls. I'm pleased with the results, the crumbs are tender and the rolls give a pleasing sour tang taste. Also delighted to know how easy the shaping was done. Just roll the dough into a square , fold the four sides to meet in the middle , turn the dough over and then just cut them!
The Terengganu Food Fest will be ending in a few day's time. A gentle reminder for those who havent emailed me your entries yet, kindly do so by October 31st, 11.59 pm local time. Please dont make me stay up late that night doing the roundup, LOL!
Recipe ( from Angie's recipes ) with addition of flax seeds and butter
makes 9 rolls
150gm wholewheat flour
230g bread flour
1.5tsp sea salt
3tbsp flax seeds
6gm instant yeast
1. Mix the first 5 ingredients in the bowl of the electric mixer till well combined. You can use a fork to mix.
2.Attach the dough hook to the mixer and put in the yogurt, on the mixer on low speed. Let it knead till it becomes a dough, will take several minutes and put in the butter. The dough will become fairly wet after mixing in the butter. You can sprinkle some flour around the bowl. Let it knead for about 10 minutes.
3. Remove the dough and let it proof overnight ( i proofed the dough overnight in the fridge )
4. The next morning, remove the dough and roll it on a well floured surface to 40cmx40cm square. Fold each side to meet in the middle and flip the dough over. Cut the dough into 9 pieces , brush the surface with water and sprinkle with sunflower seeds. Place them on a baking tray lined baking paper. Cover with a clean cloth and let it proof for an hour.
5. Place a roasting tin at the bottom of the oven and preheat to 250C. Put the bread in the hot oven and pour some boiling water on to the roasting tin. Close the oven and bake for about 20 mins ( I baked mine at 15 mins )
I'm linking this post to Twelve Loaves with their theme this month Nuts, Seeds and Grains hosted by Cake Duchess, Creative Culinary and Lifesafeast
and also linking to BYOB ( Bake Your Own Bread ) hosted by Girlichef, Delectable Musings and My Discovery of Bread