DILL WHOLEMEAL BREAD ROLL

I love breads, especially country breads. The aroma of freshly baked bread stirs up memories of wood-fired ovens. Every bite tasted lovely with ingredients made from extra virgin olive oil, whole-wheat flours, fresh herbs and the smokey oven.

Back here in Kuching, it’s pretty hard to buy something like this in the local bakeries as they cater mostly to the white sandwich bread lovers. If one looking for German rye bread without the baker taking out the stout or a no-cheat sourdough, the nearest one can get in Kuching would be someone’s home kitchen you know of. With a little bit of adapting, you can enjoy something that close. It would be perfect if you own a wood-burning oven.

So here’s one of my favorite own recipes for dill whole-meal bread rolls with spices. Using cold water instead of warm water delays yeast action, allow the flour gluten to develop and improves the bread through slow-rising.

Finding fresh yeast in Kuching in small quantities is quite impossible so I have resorted to using instant yeast. If you are using fresh yeast, double the amount. The smaller amount of yeast also contributes to a slower rising time and with the lemon juice altering the pH of the water, adds character to the bread.

DILL WHOLE-MEAL BREAD ROLLS

This recipe is good for 15 rolls.

1. Whole-meal flour 491g
2. High-protein bread flour 132g
3. Brown sugar 18g
4. Water, chilled 418g
5. Instant yeast 4g
6. Lemon juice 7g
7. Rock salt 15g
8. Extra virgin olive oil 20g
9. Fresh dill, stalks removed 36g
10. Oats 74g
11. Combined spices of choice (caraway, cumin, fennel or any small seeds you liked) 2g

My favorite seeds are caraway, mustard seeds and cumin for this recipe.

Extra flour for dusting

METHOD

Combine the bread flour, brown sugar, water, yeast, lemon juice, salt and sugar together in a tall bowl. Stir them until they are thoroughly mixed. Stand aside at room temperature for an hour or until yeast starts showing signs of activity, that is bubbles begin to form on the surface.

Place the whole-meal flour, oats, dill and seeds in a mixing bowl and stir them together. Make a well in the center.

Add the olive oil to the water-yeast mixture and stir briefly. Pour this into the well of the flour and gradually stir the water-yeast mixture from the sides of the well against the side of the flour until the water is absorbed. At this point, the dough would quite wet at some places.

Empty the contents of the mixing bowl onto a flat, work surface and start kneading the flour for 5 minutes. The dough should be smooth and elastic and will not stick to the work surface.

Cover with a damp cloth for 45 minutes and allow to rise at room temperature or until the dough has doubled in size.

Meanwhile, oil a baking tray lightly with olive oil and set aside.

Knock back the dough and knead for another two minutes. Divide the dough into 15 equal parts (about 83g each). Roll them into a ball-shape dough and pressing gently against the sides, roll it into an oval shape. Dust the bottom of the roll lightly with flour and place slightly apart from each other. The dough will push against each other as they rise. Repeat for the rest of the rolls.

Cover with a damp cloth and allow to rise for another 30-45 minutes or until double in size. You may want to brush the tops with olive oil and sprinkle them lightly with rock salt before you place them into the oven.

Preheat oven to 180˚C/ 350˚F/ Moderate/ Mark 4. Bake for 25-35 minutes until rolls are light brown.

Remove from oven and rest on a wire rack for 10 minutes before serving.

The bread loaf shown here were made into a singular loaf instead of bread rolls. A spoonful of turmeric powder was also added in as I love the richness of the spice