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17
Oatmeal-Seed Rolls
July 17, 2007 |
This is inspired by Oatmeal Seed Bread from Whole Grain Breads by Machine or Hand by Beatrice Ojakangas. This is the most used cookbook in our home.
For a single loaf, decrease the yeast to 2 tsp. and bake at 375 F for 25-28 minutes.
You can substitute one type of seed for another. We replaced the black poppy seeds (we didn’t have any) with nigella seeds (kalonji).
OATMEAL-SEED ROLLS
( Makes 6 large rolls)
1 and 1/3 cups lukewarm water
1 and 1/3 cup whole wheat flour
1/2 cup thick old-fashioned rolled oats
2 cups bread flour or all purpose flour
1 tbsp. active dry yeast
2 tbsp. sugar or honey
2 tsps. flax seeds
2 tsps sesame seeds (we used the black variety)
2 tsps black nigella seeds (kalonji)
1/4 cup toasted sunflower seeds
2 tbsps. yellow cornmeal (or semolina)
2 tbsps vegetable oil
1.5 tsps salt (we use sea salt)
milk/soymilk to brush rolls
1 tablespoon each oats, sesame seeds and sunflower seeds to garnish
Method
1. Add the salt to the mixing bowl or bread machine bowl, then add the water, flours, remaining ingredients, with the yeast and sugar on top.
2. Knead for 6-8 minutes until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time. If it is too wet, add 1 tbsp. flour at a time.
3. Put it in a large bowl, cover the bowl with a plate, or oiled cling wrap, and keep it in a warm place until doubled in quantity. (one to 1.5 hours)
4. Line a baking sheet with parchment (this is not absolutely necessary, but recommended).
5. Punch the dough down gently, knead it a bit, divide it into 6 or 8 parts, depending on how big you like the buns.
6. Roll each piece into a ball, then put a drop of water on the surface and roll it really well on the damp surface, cupping your palm, into tight balls. The dampness generates friction.
7. Place the balls on a baking sheet, press then down very lightly, and cover them with a floured tea towel. Let them rise again in a warm place until almost doubled (about 30 minutes).
8. Meanwhile, preheat the oven to 375 F. Brush the rolls with milk/soymilk and sprinkle the seeds and oats on top.
9. Bake the breads for 15-17 minutes until a toothpick inserted in them comes out clean.
10. Cool them on a wire rack for 10 minutes.
Sending this to dear Madhuli at My Foodcourt for this month’s installment of Saffron Trail’s Weekend Breakfast Blogging.
A request from Krishnammal - a Gandhian who has toiled all her life to empower rural women in Tamil Nadu.
The monsoon has arrived, but there are many farmers who don’t have the means to buy seeds to sow their land. A small donation - just 500 Rupees, will benefit a whole family. 5000 Rupees will benefit 10 families. Thirteen dollars, to change the lives in a family forever.
Ammani at Filthy, Funny, Flawed Gorgeous (she also owns the food blog Chai Pani) explains Krishnammals’ life and mission here. These women farmers in Tamil Nadu need help, and they need it NOW to become self-sufficient for the rest of their lives.
ALL THE DETAILS HERE.
If you wish to donate, and have a rupee account, do try and send your donation in rupees, so that they don’t lose any money in the foreign exchange conversion process.
On our part, we will post something we never planned to post before. We will post five pictures of recipes we never ended up putting on the site for various reasons. It’s the Jugalbandi Hall of Shame of pictures and posts that never made it. Now we’ll post them and tell you why.
As promised:
Jugalbandi Hall of Shame #5
This is Mint Rasam (Mint Soup). We just didn’t like it.
Please think about how you can change a whole family’s life somewhere with a simple deed.
Books, Flax seeds, Flours, Oats, Sesame Seeds, Sunflower Seeds, vegetarian recipes, Wheat
Those rolls look absolutely stunning and very healthy too.I am going to try them soon. Thanks for such a wonderful entry.
I once saw mint squash somewhere, reminded me of venom extraction at the snake park!
snake venom!! yikes!! yeah, mint cannot be added to anything and everything, ‘cos it’s so strong. - b.
So bee& Jai, so does hall of shame include bad recipes or bad pictures, coz the mint rasam pic looks very beautiful.
I am yet to experiment with baking, which will be a new ally for me
just recipes that didn’t get posted, for one reason or another. - b.
I love your bowl…the white just makes the mint rasam look so much more potent..:-P
Excellent looking rolls….and as Sreelu asked is it bad taste?..bcos the picture looks perfect…
Srivalli
http://www.cooking4allseasons.blogspot.com
Hey, the link for the book is broken. Nice pictures of the rolls!
lovely rolls…. yeah what a pity, it didnt taste good, the pic is soooo nice…
oh B why can’t i see the picture? even the link is down dear
I cant see the picture, but the recipe sounds good and nutritious. Iam new to baking… and a newbie blogger too.. U have a wonderful collection of recipes
I thought it was my system. But I can’t see the pictures too :(. I was waiting for a bagel-like nigella seed topped rolls.. Will come back tomorrow.
Yay! Now I can see the pic. May be there was some server maintenance running. Neways, rolls look crusty.
What made you try mint rasam? Isn’t mint too strong… even bitter sometimes?
read raves about it in another blog. we didn’ like it at all, though. - b.
These look beautiful and moist. Great one!
Hi Bee…half a coconut would roughly be 2 cups…but you can adjust as per your taste…with red chillies…
Srivalli
http://www.cooking4allseasons.blogspot.com
A nutty roll. looks great and perfect entry too. Viji
Between you two and Asha, I might have to break down and buy some oats…
I have that book too Bee!Love Beatrice’s book,I have about 6 of her’s!:))
Love the buns with Oats on top.Delicious.Mint turns dark after a while,even when I make Mint chutney for Chaat.Got to add lot of lemon juice to avoid that which makes it sour.Can’t win either way.
The rolls look wonderful. I bought some white wheat flour this time - maybe i ought to try this recipe.
hey, rolls look so light n’ fluffy
Wow! for the first time oatmeal looks inviting to me! these rolls look delicious bee!
Those rolls look so very very gooooood!!!
sheesh!!!!
Now, abt ur hall of shame…. do u know that u guys make me want to delete ALL my pix!!
Nothing like home-baked bread. I know, hardly an original idea, but bears repeating. Airy crumb, just enough crust - I would need amazing self control not to butter them up!
You and Jai have hearts of gold.
I love these rolls, bookmarked for weekend baking!
The rolls look deadly…they will be perfect with my Bakeapple Jam,I think.
I have been dying to start baking. Every time I visit your blog, I get one step closer to starting to bake
Those rolls look so good and healthy. Thanks for sharing the recipe. I am loving ur Hall of Shame series:)
the rolls look so yummy ..ready to be broken in half and gulped down with a generous layer of golden butter ..there goes the healthy part of oats :-)!
my oven is broken so cannot try this one out …but will definitely give it a shot sometime….
The rolls look awesome.
How about starting a ‘hall of shame’ blog event?
Hi, that rolls looks great and very healthy too. Thanks for sharing.
Rolls are looking yummy.
i love those rolls i will have a looks at that book….
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Thanks for sharing….
This is one of the best breads I ever ate! Being gluten-intolerant I substituted rice for wheat flour and added two egg whites. The seeds give this bread a special flavour…. I am devouring it right now
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