I was going to make a granary loaf but instead decided to make granary rolls. They made a tasty and healthy start to the day, and I also used them for the bean and mushrooms burgers recipe. You might find that the crust of these rolls gets hard next day, but don’t worry, they’ll still be fresh and soft inside when cut through. You can also use the same ingredients and preparation method to prepare one granary loaf.
Makes 8 rolls
450g granary flour, plus extra for dusting
1 tsp caster sugar
7g dried yeast, or 15g fresh yeast
150ml lukewarm milk
150ml lukewarm water
2 tsp salt
Oil for greasing
Oats or poppy seeds to sprinkle
Before preparing the rolls, make sure all the ingredients are at room temperature. Lightly oil a baking sheet.
In a small bowl mix the yeast, sugar and 50ml of milk and water. Set aside in a warm place for 5-10 minutes, until the yeast has risen and it’s frothy.
In a large bowl mix together flour and salt. Make a well in the middle and add the yeast mixture. Add the remaining water and milk and mix to form a dough.
Knead the dough on a floured surface for about 10 minutes. Place in a lightly oiled bowl, cover with lightly oiled clear film and leave in a warm place for an hour, or until the dough has doubled in size.
Take out the dough from the bowl and knead for further 2-3 minutes. Split the dough into 8 parts and form round rolls. Place the rolls on the prepared baking sheet, cover with clear film and leave in a warm place for half an hour to rise.
Meanwhile, preheat the the oven to 230 C / gas mark 8.
Remove the clear film from the rolls and sprinkle them with oats or poppy seed.
Bake for 10 minutes and then reduce the oven temperature to 200 C / gas mark 6 and bake for further 15 minutes, or until the rolls are firm to the touch and sound hollow when tapped on the base.
Note: if you decide to make granary loaf instead of the rolls, bake for 15 minutes the high temperature and then for another 20 minutes on reduced temperature.
Cool on a wire rack.
Bon appétit!
Lena x
