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Saturday, March 27, 2010

multi grain seed rolls

1/2 cup oat flour
1/2 cup buckwheat flour
1/2 cup whole wheat flour
1/2 cup corn flour
1/2 cup rye flour
1 cup semolina flour
3 cups white flour
1 tbsp rosemary
1/3 cup poppy seeds
1/3 cup sesame seeds
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
2 tsp yeast
2 tsp sea salt
2 tbsp agave
2 cups water

Place all ingredients in a stand mixer and let knead for 20 minutes.

Cover dough with a small amount of olive oil, and cover with towel and place in a draft free, warm place.

Let rise for 4 hours or till doubled.

Divide dough into 18 equal part. Round each piece to form a roll. Cover with towel, place in a warm, draft free place for 1 hour.

Preheat oven and baking stone for 1 hour. Bake at 500 for 20 minutes

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