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Featured Cookbook
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Storing Bread
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Zucchini Cornmeal Bread
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Oaten Rolls with Herbs and Sundried Tomatoes
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Potato Challah
Book Description
A is for amaranth, b for barley. Or buckwheat. Look for corn, millet, oats, quinoa, rice, rye, and teff as well. Wheat and wild rice bring up the rear, along with a handful of specialty flours. Such are the base ingredients in Beth Hensperger's inspiring The Pleasure of Whole Grain Breads. You may recognize Hensperger as the author of The Bread Bible,
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The Pleasures of Whole Grain Breads
Authors: Beth Hensperger
Date: October 1999
ISBN: 0811814556
Publisher: Chronicle Books
Paperback
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These dinner rolls are streaked with sun-dried tomatoes and infused with the flavor of fresh herbs. Serve with a soft wedge of room- temperature Teleme cheese or slices of Vermont cheddar, accompanied by a glass of chilled white.
Makes: 20 rolls
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Sponge
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1 tablespoon (1 package) active dry yeast
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1 tablespoon light brown sugar
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2 cups warm water (105 to 115 degrees F)
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1/2 cup whole-wheat flour
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1/2 cup bread flour
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1 1/4 cups rolled oats
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Dough
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1/4 cup good-quality olive oil
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2 teaspoons salt
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4 to 4 1/2 cups bread flour
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2 tablespoons minced fresh basil, dill, or rosemary
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1 cup well-drained oil-packed sun-dried tomatoes, coarsely chopped
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Sun-dried tomato oil, for brushing
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To make the sponge: In a large bowl, combine the yeast, sugar, and water. Add the whole-wheat and bread flours and oats; beat hard with a large whisk until creamy. Cover with plastic wrap and set aside at room temperature until bubbly and double in bulk, about 1 hour.
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To make the dough: In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the sponge, olive oil, salt, and 1 cup of the bread flour. Beat hard for 1 minute. Add the herbs and tomatoes. Add the remaining bread flour, 1/2 cup at a time, mixing on low speed until a soft, shaggy dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.
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Turn the dough out onto a lightly floured work surface and gently knead until the dough is soft, smooth, and springy, 1 to 2 minutes for a machine-mixed dough and 3 to 5 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. Place in a lightly greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 1/2 to 2 hours.
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Grease 20 standard muffin cups (you will need 2 muffin tins). Turn the dough out onto the work surface and divide into 4 equal portions. Divide each portion into 5 equal pieces. Form each piece into a tight 2-inch ball and place in a prepared muffin cup, seam side down. Using floured kitchen shears, snip an X about 1 inch deep in the top of each roll. Brush with the tomato oil. Cover loosely with plastic wrap and let rise until double in bulk, about 45 minutes.
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About 20 minutes before baking, preheat an oven to 375 degrees F and position a rack in the center of the oven.
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Bake the rolls until browned, 20 to 25 minutes. Remove from the pans and serve hot, or cool on a rack and reheat before serving
More From This Book:
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Storing Bread
-
Zucchini Cornmeal Bread
-
Oaten Rolls with Herbs and Sundried Tomatoes
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Potato Challah
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