Wheat Stalk Rolls

February 26, 2015

10 pcs.

5 dl (500 g) lukewarm water
50 g fresh yeast
1,5 tsp salt
0,5 dl (50 g) oil
1 dl (50 g) crushed wheat grains
2 dl (70 g) oat flakes
11–12 dl (720 - 780 g) wheat flour

Stir the yeast into the lukewarm water in a large bowl. Add the salt, oil, crushed wheat grains and oat flakes, and then gradually mix in the flour. Knead the dough for 8–10 minutes until it's elastic and smooth. Cover the bowl and let the dough rise at room temperature until doubled in bulk, about 30 minutes.

Turn the dough out onto a floured surface and divide it in half. Roll each half into a rope. Cut each rope into 5 pieces. Shape each piece into an oval. With a sharp knife, make four cuts at a 45-degree angle into the dough. Make identical cuts on the other side. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.

Preheat the oven to 225°C. Bake for 15 minutes. Cover with a baking cloth and let them cool.

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