Multi-Grain Roll

[moribundman]

Made with my own sourdough starter (not the very sour kind) and the following grains, shown clockwise from center bottom:

- buckwheat (I crush it coarsly in a mortar)
- barley flakes
- oats
- spelt flakes
- flax meal

Not shown is full grain wheat flour, which makes up about 50% of the dough.

I soak all the flakes and coarsely ground grains in water and add them to the dough after the first proofing. I also add some chopped walnuts and spices (ground coriander, cumin, thyme, rosemary) at this point. If I make round or torpedo rolls, I make them fairly flat, because that way they work best for sandwiches. When I shape the rolls, I roll them in crushed coriander, cumin and buckwheat. This rolls that come out of the oven after 25 minutes are have a nice crust on the outside and are not too dry on the inside:

Those rolls are good sliced, with cheese, sundried tomatoes and olives. I just stick them under the broiler for a few minutes:

 

[55Test]

Those are sundried tomatoes? It looks like beef jerky

 

[moribundman]

They are the pickled kind.

 

[Shannow]

Looks good Mori.

 

[moribundman]

I like buckwheat more and more. It has a really great, nutty flavor. I hear buckwheat can cause photosensitivity when consumed in large quantities, but I won't worry about that for another two months. I doubt that I eat enough of it to cause any issues.

 

[sxg6]

Your threads always make me wish i was a better cook, everything always looks so good.

 

[Pablo]

They look really good. Love the grains. How did the dough behave? (Doesn't look like much inspired rising).

Did they give you the ferts?

 

[moribundman]

Since about half the volume is flakes and coarse non-glutenous flour, the dough rises of course less than, for example, one made with full grain wheat flour bread. The resulting roll is fairly heavy without being overly dense. If I wanted a fluffier roll, or if I were to make a larger loaf, I'd add some commercial yeast to give the sponge extra boost. For sandwich rolls I prefer if they don't rise too much.

As for gas, it's dark rye bread that I shouldn't be eating when near other people.

 

[Rodbuckler]

That looks like a hearty and delicious sandwich bread. It would be great for peanut butter and tomato sandwiches given the shape and robustness. Warning: Put peanut butter on BOTH pieces of bread before slopping the tomato centercut onto the sandwich. The grains in your bread would add an interesting texture, and the sourdough an interesting flavor. Nice creation!

 

[moribundman]

I love peanut butter!

 

[Shannow]

it's certainly one of the food groups.

peanut butter sandwiches make a whole protein don't they ?

BTW, my kids love them, but can't take them to pre-school "because other kids might have nut allergies"...I asked if Nutella was OK, and was advised that it was, because it has no peanuts.

 

[moribundman]

Nut allergy? Peanuts aren't nuts; they are legumes or "pod fruit" like beans. Almonds aren't nuts either, by the way. They belong in the peach family. There I go off ranting again!

*grumble grumble -- slinks off, sucking on a clove of garlic*

 

[Shannow]

No better source of B17...errm well there are better in the almond family

(given that the kids have the plague, better get me some of that garlic stuff)

 

[moribundman]

How about garlic around the neck, stake in hand. Mmmm, steak...

 

[Aldaris]

Ja, der Deutsches koch ist sehr gut!

That's making me hungry just looking at it. I wish I was a better koch as well!