* Exported from MasterCook *
Rolls, Multigrain Sourdough
Recipe By : Bob's Red Mill
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Grains
Low Fat Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soaker
8 oz cereal -- 6 Grain, (1 1/4C, 227 g)
8 ounces cold water -- (1C, 240 ml)
Dough
10 oz water -- (1 1/4C, 300 ml)
1 tsp active dry yeast -- (3 g)
6 1/2 oz 50/50 starter -- (2/3C, 185 g)
8 oz unbleached all-purpose flour -- (1 2/3C, 227 g)
8 oz whole wheat flour -- (1 1/2C, 227 g)
1 Tbsp sea salt -- or 4 tsp kosher salt (12 g)
These hearty multigrain rolls use sourdough starter and our Organic 6
Grain Hot Cereal, as well as our whole wheat and all purpose flours,
to create flavorful treats that just beg for a little butter. Serve
them warm with dinner or beside a hot bowl of soup.
PREP: 30 minutes
COOK: 15 minutes
PASSIVE: 10 to 14 hours
Combine cereal and water in a non-reactive bowl; cover and
refrigerate overnight, 8 to 12 hours.
Place warm water in a large mixing bowl. Sprinkle yeast over the
mixture and let sit for 5 minutes while the yeast activates. Add
starter and mix to dissolve then add soaker and flours and mix until
a rough and shaggy dough forms, about 4 minutes (low speed if using
an electric mixer). Cover with a towel and let rest for 15 minutes.
Add salt and mix until a slightly soft and elastic dough (which
easily pulls away from the sides of the bowl) forms, 6 to 10 minutes
by hand or about 2 to 4 minutes on medium speed with an electric
mixer. To ensure proper gluten development, tear off a small piece of
dough and stretch it as thin as possible; if a thin, transparent
"window" is visible without any tearing, the dough is ready to proof.
Transfer dough to a large lightly oiled bowl, turning dough to coat
all sides in oil. Cover with plastic and let rise in a warm place
until puffy, about 30 minutes. Punch down the center of the dough and
fold all four sides into the center. Flip dough upside down, cover,
and let rise again, another 30 minutes. The dough has properly
proofed when a light push with a finger leaves an indentation that
does not spring back.
Remove proofed dough from the bowl and place on a floured work
surface. Gently stretch into a 10-inch rectangle. Fold the top of the
dough to the bottom and lightly seal with the heel of the hand.
Rotate the dough 90 then fold the top of the dough to the bottom and
lightly seal with the heel of the hand. Cup both hands around the
dough and pull towards the body until the seam of the dough is on the
bottom. Cover and let rest 15 to 20 minutes.
Uncover the dough divide into 3 oz pieces, keeping pieces covered
while when not in use. Lightly flatten each piece with your
fingertips. Fold the edges of the dough into the center, pinching to
seal. Cup the dough in your hand and apply light pressure to tighten.
Meanwhile, preheat an oven to 450F. Place a baking tray on the lowest
rack of the oven and place a baking stone (if using) on the center
rack. Make sure the oven (and baking stone) preheat for at least 30 minutes.
When the dough is ready to bake, gently score the top of each roll
with a single slash down the center using a lame, razor blade, or
very sharp knife.
Place the baking sheet on the preheated baking stone and pour 1 cup
of water into the baking pan on the bottom rack. Quickly close the
oven door and let bake at 450F until browned on top, about 15
minutes. To ensure doneness, gently remove a roll from the pan and
tap the bottom of the roll - a hollow sound should be audible. Using
a probe thermometer, test for a final interior temperature of 200-210F.
Let cool at least 20 minutes before serving.
S(Internet address):
https://www.bobsredmill.com/recipes/how-to-make/multigrain-sourdough-rolls
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Per Serving (excluding unknown items): 190 Calories; 1g Fat (3.3%
calories from fat); 6g Protein; 40g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 473mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.
NOTES : 2019 - 0730