I like to consider myself pretty well-versed in the kitchen. I’ve worked with a lot of different ingredients and cook using plenty of different methods. But, I have to confess, that until last week, I had NEVER used yeast. Something about it scared me, and I thought making bread was a mystical cooking technique that I could never achieve. No more! My class forced me to get over it and make some awesome breads!
Each group made different type of roll and flatbread. That means for dinner that night I consumed: challah, white rolls, wheat rolls, honey wheat pretzels, multigrain bread sticks, and 5 varieties of flat bread. I never knew there’d be so much carbo loading in nutrition school. My group made the honey wheat pretzels…which were adorable and delicious. We made a spicy honey mustard dipping sauce to go with. My other favorite from the night was the multigrain bread, which they served with an apricot and cinnamon butter (mmmm).
Nutritional highlights: Basically, the moral of this story is that bread making is not scary once you try it. Plus, you can see what exactly is going into your bread. You know that they’re aren’t any crazy preservatives taht you might find in store bought breads and you can make substitutions like using whole wheat flour. It’s definitely a process to make it, but something thats fun to try at least once!
I’m going to give just the multigrain roll recipe since it was the tastiest and healthiest, but explore the different bread recipes out there and don’t be afraid!
Multi Grain Rolls
- 1 cup bread flour
- 1 package rapid rise yeast
- 1-1/2 cups low fat milk
- 2 tablespoons honey
- 1/2 cup oat flour (you can get this by grinding oats in a food processor as well)
- 2 tablespoons toasted sesame seeds
- 2 tablespoons flax seed
- 1 tablespoon millet
- 1 tablespoon quinoa
- 1 teaspoon coarse salt
- 1-1/2 cups whole wheat flour
- All purpose flour for dusting, as needed
- 1/4 teasponn vegetable oil
- 1 egg, beaten
- 1/4 cup whole oats
1. Preheat oven to 350 F
2. Mix ingredients:
- place bread flour and yeast in bowl of electric mixer fitted with paddle attachment
- heat milk and honey to 120F, pour into bowl with flour mixture, and mix on medium speed for 3 minutes
- Mix in oat flour, sesame seeds, flax seed, quinoa, millet, and salt.
- Replace paddle with dough hook, add remaining flour in small batches, on low speed, until dough no longer sticks to side of bowl; some flour may remain unused. Beat on medium speed 1 minute.
3. Knead: lightly dust work surface with flour and knead dough 100 times. Dough should be smooth and pliable.
4. Ferment: pour oil in medium size mixing bowl, place dough in ball, turn to coat with oil. Cover with plastic wrap, and let rise in warm location for 1 hour (if using active dry yeast) or 30 minutes if using rapid rise yeast, or until it doubles in volume.
5. Punch down: gently press your hand into the dough to expel the CO2 and knead 6 times.
6. Scale and shape: cut into two ounce portions and shape into rolls, breadsticks, or pretzels…or whatever you want!
7. Brush each roll with the egg and sprinkle with a teaspoon of rolled oats
8. Proof: place on baking sheet and cover with lightly greasted plastic film and let rise in a warm location for 30 minutes (dry active yeast) or 15 minutes (rapid rise yeast).
9. Bake: place in preheated oven and bake for 20 minutes or until internal temp reaches 200 F. Remove to cooling rack.