ALL · Bread · Diabetic Options

Multi Grain Rolls

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Diabetic Rolls – makes 20-24

400g all purpose flour

2 x 75g packs of dried active yeast

1 cup (150ml) fat free milk

35g honey

35g butter (unsalted)

2 tsp salt

2 eggs

100g wholemeal flour

75g Rye flour

75g rolled oats

50g toasted wheatgerm

1 tbsp water

Sesame or poppy seeds or any seed of your choice

1. In a large mixing bowl combine 300g of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the 2 eggs. Beat with an electric mixer on medium speed for 30 seconds, scraping bowl frequently. Beat on high speed for 3 minutes, scraping bowl occasionally. Using a wooden spoon, stir in whole wheat and rye flours, the oats and the wheat germ. Stir in as much of the remaining all-purpose flour as possible.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease the surface of the dough. Cover and let rise in a warm place until double in size (1 to 1- 1/2 hours).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 6 portions. Cover; let rest 10 minutes. Meanwhile, lightly grease 2 large baking sheets.

4. To shape, divide each portion of dough into four equal portions (to make 20-24 total portions). Shape each portion of dough into a ball by pulling dough and pinching underneath. Flatten and pull each ball to form a 4 x 1-1/2-inch oval. Place on prepared baking sheets. Using kitchen shears, make three slanted cuts about 3/4-inch deep on top.

5. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 190 deg (375F). In a small bowl combine the beaten egg and water. Brush tops of ovals with the egg mixture. Sprinkle each with sesame seeds and/or poppy seeds. Bake for 12 to 14 minutes or until golden. Remove rolls from pans. Cool on wire racks.

 

Nutrition Facts Per Serving:

PER SERVING: 153 cal., 4 g total fat (2 g sat. fat), 32 mg chol., 224 mg sodium, 26 g carb. (2 g fiber, 4 g sugars), 5 g pro.

ALL · Bread

Rye and Wholemeal Rolls

  

Top with sesame seeds and wholemeal grain. Yummy.
Top with sesame seeds and wholemeal grain. Yummy.

Proving Stage

 

Place in oven with ice cubes above
Place in oven with ice cubes above
Select Bread Setting
Select Bread Setting

 

 

 

 

 

 

 

 

 

Rye and Wholemeal Rolls

225g Bread Flour

125g Wholemeal Flour

75g Rye Flour

1 sachet Active Yeast (7g)

2 tablespoons clear honey

350ml warm water

pinch salt

*Sift all flours into a bowl, add yeast and salt then make a hole in the centre

*pour in honey and warm water little at a time and mix until smooth dough forms

*flour surface and tip dough on, work for about 5 mins

*Separate into small round sections

*prove for about 2 hours or until double in size

*Make a couple of slits on top, brush with milk and add toppings

*Place drip pan tray on level 5 with ice cubes – this helps prevent the rolls from crusting too quickly

*Place rolls on level 2 and select Bread setting and bake for 55 mins.

*Remove and place on rack for cooling.

*Serve with butter or other favourite topping.