If you have been reading my blog, you might be familiar with all the experiments that I do with bread by now. This is another simple creation which I did without egg and milk. Even though it looks rustic its very soft and spongy inside. Added a bit of wheat germ and bran to boost the fiber and nutrient level in this bread. Then too it tasted yum.Do try to believe it yourself.
Ingredients: (makes 10-12 mini rolls)- Bread Flour- 1- 1/2 cup
- Wholemeal flour- 1/4 cup
- Wheat germ- 1 tbsp
- Wheat Bran- 1 tbsp
- Oil- 2 tbsp
- Salt- 3/4 tsp
- Sugar- 2 tbsp
- Yeast- 1.5 tsp
- Water roux- 1/4 cup (Cook a custard with 2 tsp plain flour and 1/3 cup water)
- Warm Water- 1/2 cup plus few tablespoons.
- Make the water roux. Put the plain flour and water into a pan and stir with a whisk.
- Cook on a medium flame until it forms a custard consistency. Allow to cool down a bit.
- Mix the rest of the ingredients except the oil in a large mixing bowl.
- Add in the cooled water roux and add enough water to get a pliable dough.
- Add in the oil and knead to form a smooth and elastic dough. Takes 5- 10 minutes.
- Cover the bowl with a cling film and allow to rise until double.
- Knock down the air and form small round balls.
- Place them on a tray lined with parchment paper.
- Cover with the same cling film and allow to rise for further 45min- 1 hour.
- Brush water on top of the rolls and bake in a preheated oven at 180 degreeC for 15-18 minutes until golden brown.
- Arrange them on a wire rack to cool completely or serve immediately while still warm.
- Keep well for 3-4 days or can be stored in the fridge for 2 weeks.