Who doesn´t like the smell of home-made bread in the house? Biting into a warm, fresh, crisp roll? I love that. I am always overjoyed when I have the chance to eat home-made bread.
Recently I came upon a book on baking bread. There were lots of wonderful recipes in it, so I immediately bought the book . It was worth it. If you ask me, spending money on good-quality, inspiring cookbooks and baking books always is! I found myself drooling over the pictures and recipes while looking through the book.
Here is the recipe for graham rolls. Don´t worry about making yeast dough. I always make yeast dough using active dry yeast: I just knead all the ingredients together and let the dough rise in a warm place. It always works.
10 oz. (280 g) water, lukewarm
7 g (= 1 bag) active dry yeast
2 cups plus 1 tbsp. (250 g) plain flour
2 cups plus 1 tbsp. (250 g) whole wheat flour
3 tbsp. (25 g) oat bran or wheat bran
1 ½ tsp. (10 g) salt
1 tsp. (5 g) sugar
2 tbsp. (20 g) vegetable oil
Cover a baking sheet with baking parchment.
Put all the ingredients into a big bowl. Either use a kitchen machine with a dough hook, or knead by hand until the dough is soft and silky. With a kitchen machine, this will take about five minutes.
Cover the bowl with a clean cloth or kitchen towel. Let the dough rest at a warm place for about 40 minutes. It should now have risen and be notably bigger and fluffier than before.
Knead the dough again, either using a kitchen machine or by hand. This will remove the air from the dough.
Form a kind of „sausage“ and cut it into six pieces of about the same size. With a rolling pin, roll each piece into a thin oval sheet.
Roll each oval sheet into a graham roll, starting with the narrow side. Put the six graham rolls onto the baking sheet, with the seam at the bottom. Cover the rolls with a moist cloth or kitchen towel and let them rest for 35 minutes.
While the rolls are rising, preheat the oven to 390° F (200° C; conventional oven).
Bake for about 20 minutes.
From: Ager, B. (2010). Lass dich verführen 3. Hall in Tirol, Wien: Berenkamp.