|Crusty Wholewheat Herbed Rolls|
Crusty Wholewheat Herbed Rolls
1 c Wholewheat Flour
2/3 c All Purpose Flour
1 c Warm Water
1 t Dry Active Yeast (half an envelope)
1/4 c Dry White Wine (or Beer but I did not want to pop a Beer but have a 'Risotto' bottle open)
1 T Honey
1 T dried Basil
1 T dried Oregano
1/4 t dried Rubbed Sage
1/4 t dried Rosemary, crushed
1/4 t Salt
1/4 t Baking Soda
2 T Olive Oil
1 T Olive Oil for proofing and forming
In a mixing bowl or your Stand Mixer bowl, add the Warm Water, Honey and Yeast. You want the water quite warm but not too hot so as to kill the Yeast. You can microwave the water for 30-40 s. If you can comfortably leave your finger in the water, it should be okay. Let sit for 10 minutes until foamy like a Capuccino.
You can do all of this by hand. For the first few steps you should use a Wooden Spoon. When I get to the part where you are KNEADING, you have to take off your rings, wash your hands and get in there. You'll need a clean, floured surface to work. This is why I now only use the mixer. When I'm at mom and dad's, there is alot more room to do this. It is just more convenient and cleaner in a Vancouver sized townhouse to use the one bowl. I'll still knead a bit in the bowl at the VERY end before proofing to feel more involved.
Add the Salt to the Wine and swirl. Add the Wine, Herbs, Baking Soda and Oil to the mixing bowl. Turn the mixer on 'Stir', lowest setting. Add the flour 1/2 c at a time with the mixer on 2 or second to lowest setting. You may need a little more or little less but wait and see depending on the moisture of your house and flour. So add all but the last 1/2 c of flour until you see how sticky it is.
At this point if you are doing this by hand, this is when you take it out of the bowl and put it on a floured surface. It won't necessarily be in ball form but it will be WAY too stiff to you to work with a spoon without breaking your spoon.
Let it run for a few minutes until it all becomes incorporated. Be patient, it will happen. 3-5 minutes. Feel the dough. If it still looks sticky, at more flour 1 Tablespoon at a time. You want it to have some give and for it to be a tacky just not pasty. So do not add much more than a 1/4 c extra.
You are now kneading. Let machine run on 2 or second to lowest with a couple of jolts on '4'. When the ball climbs to hook, stop the machine and pull it off. Let this go for 8-10 minutes for nice chewy bread.
Kneading by hand, once it is in ball-form means holding the ball with both hands, pushing it away from you with the heel of your palm. Fold in half along the long edge of the shape and repeat over and over.
Lightly oil the mixing bowl and swirl the ball of dough around in the bowl to Oil one side of the ball. Place the dough in the bowl Oiled side up. Cover and set aside to proof for 45 minutes
Gently press down the dough and knead with the heel of your palm in the bowl for a few turns. My dough weighed about 560-570 g so I made 8 balls of 70-72 g. Form each ball and set aside.
Lightly Oil a loaf pan. Take each ball of Dough and rub with Oil and place in the loaf pan. Set aside to rise covered in a warm place for an hour minimum. Or if you are not eating them straight away, cover with plastic wrap or a flat lid in the refridgerator overnight.
If you are refriderating, bring out of the fridge 30 minutes before baking.
Preheat the oven to 400F. Place in the middle of the oven for 35-40 minutes. Let cool on a rack briefly then cover. If you leave it in the pan, it will sweat and get soggy. But if you let it sit out to cool too long it will dry out. But you will eat them right away slathered in Butter!
|Poached Eggs on Crustyn Wholewheat Rolls with Dijon and Arugula|
I made Poached Eggs (my Perfect Poached Egg post is here) and made little sandwiches with Arugula and Dijon Mustard.