This week I have ended up making two different breads. I have made two types of rye bread and couldn't resist making a stuffed bread. I am pleased with them both and have struggled which to select, so I am sharing them both as I am away next week so will not be baking for dessert week.
This is what I have made this week...
Olive and Sundried Tomato Rye Rolls
Ingredients
250g strong white flour
500g organic rye flour
15g fast action yeast
12g salt
2tbsp olive oil
1tsp caraway seeds
6 black olives, chopped
3 sundried tomatoes, chopped
400 - 450mls water
Method
1 - Place the white flour, rye flour and caraway seeds in a large mixing bowl.
2 - Add the yeast to one side of the bowl and the salt on the other (Do Not mix the yeast and salt as it will prevent the yeast from working!).
3 - Add the olive oil and pour in 350mls of water and start to bring the dough together.
4 - Add more water as needed.
5 - Once you have a rough dough remove from the bowl and begin to knead, try not to add any extra flour as this will dry the dough out. If you are finding your dough a little sticky keep kneading and as the gluten builds up the stickiness will go.
6 - Split the dough into 2 pieces. Flatten each piece and add the olives into one and the sundried tomatoes into the other and knead in.
7 - Once your dough has a smooth elasticated texture place in lightly oiled bowls, cover and leave to prove for about an hour or until the dough has doubled in size.
8 - Once your dough has proved, remove from the bowl and gently work so that your dough is workable, do not knock all of the air out.
8 - Roll each dough into a sausage shape and cut into 6 equal pieces.
9 - To make the mini cottage loaf shape simply cut each piece into 2 further pieces, one larger than the other. Shape the larger piece into a ball and slightly flatten. Take the smaller piece and do the same. Place the smaller piece on top of the larger on and push your finger through the centre.
10 - Place onto a baking tray and leave to prove for a further hour.
11 - Pre heat the oven to 220C fan and place a roasting tin at the bottom of the oven.
12 - Once the rolls have doubled in size score around the edges to prevent splitting and place into the centre of the pre heated oven. Pour some water into the roasting tin to create steam and bake for 10 - 15 minutes or until the base has a hollow sound when tapped.
These rye rolls are delicious as they are with a little butter, or cut into slices and used to dip in oils and balsamic vinegar. They have a real Mediterranean taste to them, perfect for summer.
Italian Inspired Tear and Share Loaf
Ingredients
750g strong white flour
15g fast action yeast
12g salt
2tbsp olive oil
400mls - 450mls water
6 slices of prosciutto
150g mozzarella pearls
Fresh basil
Method
1 - Place the white flour in a large mixing bowl.
2 - Add the yeast to one side of the bowl and the salt on the other (Do Not mix the yeast and salt as it will prevent the yeast from working!).
3 - Add the olive oil and pour in 350mls of water and start to bring the dough together.
4 - Add more water as needed.
5 - Once you have a rough dough remove from the bowl and begin to knead, try not to add any extra flour as this will dry the dough out. If you are finding your dough a little sticky keep kneading and as the gluten builds up the stickiness will go.
6 - Once you have a smooth elasticated dough place in a lightly oiled bowl, cover and leave to prove for about an hour or until doubled in size.
7 - Once the dough has proved knead so that it is workable and flatten out into a rectangle.
8 - Lay the slices of prosciutto evenly on the dough, top with the mozzarella pearls and finished with fresh basil leaves.
9 - Roll the dough and cut 8 even sized pieces of dough. Using a large cake tin arrange the dough pinwheels as shown below.
10 - Cover and leave to prove for 30 minutes.
11 - Pre heat the oven to 200C fan.
12 - Once the dough has rested place in the centre of the pre heated oven and bake for 20 - 25 minutes
13 - Leave to cool slightly and serve warm.
This tear and share loaf is delicious when warm and the mozzarella melted. It has a real taste of Italy and makes a lovely lunch.
Enjoy x
As always I am sharing with
ooooh Kirsty you have been very busy. all of your bakes look delicious but the share bread just pips it for me because it sounds like my ideal loaf!
ReplyDeleteThank you for much for sharing xx