Bread Bakers is a group of bloggers who come together each month and bake some bread with a common theme. My very first post for #BreadBakers did not allow us to use any processed flours or sugars....talk about baptism by fire...you can see my post here.
Then, last month, they had me make bagels!! I started wondering what I was thinking when I joined this group! But I made my bagels and everyone was so kind when they stopped by to see my post that I knew exactly why I joined. You really don't find much nicer people in the universe than fellow bloggers.
This month, our theme was chosen by Karen of Karen's Kitchen Stories., and she chose Seeds. You could use any kind of seeds you pleased. Do you have any idea how many different types of seeds are out there? You have hundreds from which to choose....I was lost, so I went googling and found The Messy Baker. hosted by Charmian. It was there that I found a recipe for Hearty Seed Bread. The recipe made enough for 3 loaves!
This bread is chock FULL of seeds...we have sunflower seeds, pumpkin seeds, sesame seeds and flax seeds. It is a hearty and healthy bread. It is pretty stiff and not easy to work with but I let it warm up for a few hours and then tried working with it again and while it wasn't easy, it was easier. I shaped them into dinner rolls to have with our spaghetti for dinner one night and they were a big hit. So the following day, I cooked up the remainder for our After Dive Party we were hosting. Again they were a big hit and the few that were left were grabbed to be taken home by two of the guests who loved them the most.
Look at all those delicious seeds!!
I was concerned that the rolls would be dense and chewy.
They were not. They were light and airy.
They had some chew from the crust and crunch from the seeds.
Hearty Seed Dinner Rolls
adapted from The Messy Baker
1/3 c. sunflower seeds, lightly toasted
1/3 c. pumpkin seeds (pepitas), lightly toasted
1 1/2 c. hot water
3/4 c. buttermilk
5 c. unbleached bread flour
1/3 c. whole wheat flour
1/3 c. rye flour
1/2 c. sesame seeds
3 T. flax seeds
1 T. kosher salt
4 1/2 t. yeast
3 T. honey
Combine water and buttermilk. Mixture should be lukewarm (about 100*) if it is too warm allow it to cool a bit, if it is not warm enough heat in microwave to desired temperature.
Combine flours, yeast, seeds, salt, buttermilk liquid and honey in the large bowl of a stand mixer. Using paddle attachment, mix on low speed for 2 minutes. Mixture will be sticky. Let stand for 5 minutes.
Change attachment to the dough hook and mix on medium low for 3-4 minutes. The dough was very stiff. It did come together into a ball but was not as soft as I had imagined it would be. Form into a ball and place in a bowl sprayed with olive oil. Cover with plastic wrap and refrigerate overnight.
In the morning remove the dough from the refrigerator and let it continue to set in a warm location for a few hours. When the dough is pliable form into dinner rolls and place on a parchment lined baking sheet. Cover with a damp towel and let rest and rise for an hour.
Preheat oven to 350*. Bake rolls for 15-17 minutes, until golden brown. Internal temperature should be 185*. Print Recipe
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