Friday, August 26, 2011


I decided to help my waistline by making small rolls that I could freeze rather than big loaves that I ate too much of.  This recipe and method is an adaption from my HBin5 Book and uses only the sour dough starter "Herman" which was sent to me by my friend George in Tennessee.  I am pleased with the combinations I used.  It has a nice crust and is full of flavour.

Mixed Grain & Seed Rolls
Carolyns™ Outdoor Cooking in Oz

1 1/2 cups Rye flour
1 1/2 cups White Bread Flour
1 Tablespoon Flaxseed
3/4 cup Rolled Oats
1/2 cup Pepitas/Pumpkin seeds
2 teaspoons of salt

Mix all these dry ingredients together.

1 cup Rye Sour Dough Starter
1/4 cup vegetable oil
1/4 cup honey 
1 1/2 cups warm water.

You should end up with a sticky dough, cover but not airtight and leave to double in size.  I went out to the movies and came back about 5 hours later and it was well risen.

With floury hands gently shape rolls, dont punch down or knead.  I made mine mandarin size and got 18 from this mixture.

Cover and leave to rise, I left these l hour.  They didnt double but rose quite a lot.  Brush with water and sprinkle with extra seeds.  I had a tray in the bottom of the oven and put a cup of warm water into it.  I wouldnt bother with this in a camp oven.

Bake in a preheated oven at 210C for 20-25 minutes.

1 comment:

  1. Yum! And the topping looks great too!! Amazing how attractive healthy food can look!!!