My first "Equal Opportunity Bread" (see my last post) had to be a batch of rolls. I like having a supply of rolls in my freezer, when we come home from a trip, and want a bread that thaws faster than a large loaf. So I grabbed one of my most favorite baking books - hey, who said I couldn't include my favorites in my fair baking? - "Brot aus Südtirol". Richard Ploner's breads are all small, mini breads, or rolls. The (professional baker's) reasoning: "They should all have the same size in a mixed bread basket".
This baking book has everything going for it, interesting recipes and appetizing photos. Unfortunately, it has not been translated into English, yet. Because of this sad omission I am happy to be able to translate at least some of its wonderful recipes for English speaking bakers.
The one thing I always change - apart for an adaptation of the ingredients to what is available in the US - are the very short fermentation times. Ploner doesn't retard his doughs, but I do, and I am sure that even these nice breads benefit from it.
The original recipe lists sugar caramel color (15 g) - I didn't have it and didn't see a real need for it, either. Richard Ploner lets you choose between toasted soy flakes and pumpkin seeds - for me a no-brainer, since I love toasted pumpkin seeds, and buy them in bulk. The sesame seeds I toasted, too, to enhance their "nuttiness".
MALZBROT - TYROLEAN MALT RYE ROLLS WITH SESAME AND PUMPKIN SEEDS
6 g instant yeast
280 g water, lukewarm
300 g all-purpose flour
100 g medium rye flour
100 g whole wheat flour
5 g malted barley flour (non diastatic)
5 g sugar (1 tsp.)
6 g sesame seeds, toasted (2 tsp.)
50 g pumpkin seeds, toasted, chopped
3 g whole caraway seeds (1 tsp.)
10 g salt
1. Dissolve instant yeast in warm water. Mix with other dough ingredients to form a rough ball, 1 - 2 minutes on low speed (or with a wooden spoon). Let dough rest for 5 minutes.
2. Knead on medium-low speed (or by hand) for 2 minutes, adjusting with water, if needed (dough should be a bit sticky). Continue kneading for 4 more minutes, the last 20 seconds at medium-high speed (dough should still be more sticky than tacky).
3. Transfer dough to lightly floured work bench, and, with wet or oiled hands, stretch into a rough square, fold like a business letter, and then fold again like a business letter from the short sides. Tuck sides under dough to shape a ball, and place in oiled bowl, seam side down. Cover, and let rest for 10 minutes.
4. Repeat S & F for 3 more times at 10 minute intervals (total time 40 minutes). After the last fold, place into oiled container, cover, and refrigerate overnight.
5. Remove dough from refrigerator 2 hours before using, it should have doubled in size (or shape cold, with then longer rising time).
6. Preheat oven to 428ºF/220ºC, including steam pan. Divide dough into 10 equal pieces. Pre-shape into rounds. Let relax for 5 minutes.
7. With both hands, roll rounds into 10-cm/4" long strands, with tapered ends. Place, seam side down, on parchment lined baking sheet. Score lengthwise. Mist with oil spray, cover, and let rise for 45 - 60 minutes, or until they have grown ca. 1 1/2 times their original size.
8. Bake for 12 minutes, steaming with 1 cup of boiling water. Rotate rolls, remove steam pan, and continue baking for another 13 minutes, until they are golden brown. Leave in switched-off oven with door slightly ajar for 5 more minutes, then let cool on a wire rack.
Malzbrot - These rolls went straight into Karin's Bread Hall of Fame - they are soooo good!