Lovely rye/wheat rolls, mostly wholegrain. I made them with two preferments, one rye with rye starter, and the second one made with whole wheat flour and a pinch of yeast. Both of them were 100% hydration, for the sake if simplicity and easiness of mixing. I let them ferment for most of the day, about 8 hours.
I also boiled and mashed a smallish potato and, while still hot, mixed it with 2 tablespoons of rye flour and then kept it nice and warm for several hours.
In the final dough I used plus minus 50% rye, 25% whole wheat and 25% bread flour. Salt, of course, and a mix of spices: caraway, fennel and fenugreek.
Dough was very sticky but with some gluten structure present. Quite nice to work with, but it was necessary to use a very gentle hand.
Smell while baking, really delightful.
And I also made some fresh plant based cheese.
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These look great and must taste fantastic!
Thank you! Yes, they are delicious
...and topped with the first spring chives too! Yummy!
I've got something similar in motion.
I'm so happy bunny rabbits don't like chives!! 😀
I am intrigued, what is plant based cheese and how would I make it? C
Thank you!! The cheese is made from almond meal. First I blend it with water into a thick liquid, inoculate it with yogurt cultures (only this time I used some homemade sauerkraut) and then salt it and strain it. So it's very similar to making fresh dairy cheese
I used to make fresh cheese from a culture I had but it died from neglect and I haven't made any in a few years.It is a Finnish cheese Viili. I shall have to give it a try again. Yours looks lovely. c
I love this bake! What beautiful little rolls, I bet it was a treat to make (and eat!) them. Amazing moist texture.
–AG
Thank you very much! Yes, they are nice and moist.
Martadella these look amazing and must taste just as good. Your baking is all just wonderful.
Benny
Thank you Benny, I really appreciate your kind words.
Marta
They look like 'my kind of rolls'. I bet you they are very tasty.
Thank you very much, yes, they were delicious!