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40
Sunflower & Kibblewheat Rolls
Menu ‘22’ (3hr 15min)
Bread flour 225 g
Whole wheat flour 225 g
Salt 1 tsp
Powdered milk
2 tbsp
Sugar 1 tsp
Butter 25 g
Sunflower seeds ¼ cup
Kibbled wheat ¼ cup
Water 300 mL
Bread improver, optional ¼ tsp
Dry yeast 2 tsp
Method:
1
Divide the dough into 12–16 equal portions.
Shape into smooth balls and place on a lightly greased
baking tray. Cover and leave to rise in a warm place (30–
35°C) for 40–60 minutes or until doubled in size.
2
Brush the tops with beaten egg, then sprinkle with seeds.
3
Bake in a preheated 200°C oven for 20–30 minutes or until
golden brown.
Rye & White Rolls
Stage 1 Culture: Menu ‘28’ (45min)
Bread flour 75 g
Rye flour 150 g
Water 200 mL
Dry yeast 1 tsp
Stage 2: Menu ‘24’ (2hr)
Rye flour 150 g
Bread flour 100 g
Sugar 2 tsp
oil 3 tbsp
Salt 2 tsp
Water 60 mL
Dry yeast 1¼ tsp
Method:
1
Put all culture ingredients in the bread pan and select menu
28.
• Use kneading blade (rye bread).
2
Turn off at the stop pad after 15 minutes.
(12 hours later)
3
Add all ingredients listed in stage 2 and select menu 24.
4
Divide dough into 12–15 pieces and shape into rolls.
5
Place on a greased baking tray and sprinkle with flour.
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until doubled in size.
6
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10–15 minutes or until golden brown.
Dough Recipes
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