November 2, 2013 by Dewi
Wholemeal bread rolls bursting with Mediterranean flavour
I consider myself to be firmly in the ‘cook’ camp rather than the ‘baker’ camp. Recently, however, I was at the Sheffield food festival and watched a demo by the 2012 Great British Bake Off runner up, James Morton (the Scottish one with the wooly jumpers and big glasses…) and it was really rather brilliant.
The ‘science’ side of baking is what has always put me off. I’m no scientist and much prefer to feel my way through a recipe, tweaking here and there, rather than having to stick to a regimented plan, which is what a lot of baking is about. Any deviation from such a plan can lead to numerous problems, including that most dreaded of the devil’s work: the infamous soggy bottom.
James Morton’s demo, I think it’s fair to say, inspired me to don the pinny, dust the worktop with flour in the mandatory flamboyant manner and have a crack at some baking of my own. In the cupboard I had a jar of lovely sun-dried tomatoes, kindly provided by the lovely folks over at Olive Branch. I thought these paired with some fresh rosemary would make for some tasty, aromatic bread rolls. Perfect with winter-warming soup, or just torn up and enjoyed as part of a mezze board. I grated on some parmesan because I just couldn’t resist.
Makes 6 small rolls.
- 250g strong wholemeal flour (plus extra for dusting the worktop)
- 7g sachet instant yeast
- 1 tsp salt
- 4 sprigs of rosemary, leaves picked and finely chopped
- 3 tbsp sun dried tomatoes (I used Olive Branch)
- 1 tbsp olive oil (again, I used Olive Branch)
- 1 tbsp honey
- 160ml warm water
- 6 tbsp freshly grated parmesan
Put the flour into a mixing bowl and add the yeast and salt on opposite sides.
Rub them gently into the flour, keeping them separate so the salt doesn’t kill the yeast.
Make a well in the middle and add the water, oil and honey.
Bring the mixture together with your hands until combined and starting to form a dough.
Knead well for 10 minutes on a floured or oiled surface.
Place in a lightly oiled bowl.
Knock back the proven dough with your fists, remove from the bowl and place on a floured surface.
Flatten out the dough with your hands to make an oblong shape and spread over the tomatoes and rosemary.
Knead well for 5-10 minutes.
Split into 6 even balls, place on a lined baking sheet and leave to prove for 1 hour.
Preheat the oven to 200℃ fan and spoon over the grated Parmesan
Place the rolls in the oven to bake for 20 minutes
Remove and leave to cool on a rack (they’re lovely when still slightly warm from the oven…)
These rolls will last about 3 days, if given half the chance.