Guest guest Posted March 3, 2006 Report Share Posted March 3, 2006 hahahah ***** Better late than never and I'm so pleased you sent this to me. It's sounds very good and like one I can master. Thank you very much, Isis , " Amy " <sandpiperhiker wrote: > > > I know you bake bread, do you have a rustic roll recipe > > that isn't too hard? I'm not a real experienced breadmaker > > but I probably could master a rustic roll. I would like a recipe > > calling for seeds on top. > > TIA, > > Isis > > Whew this is old... but here ya go! I adapted this to be seedy from > " The Italian Baker " by Carol Field and it worked well. Hope you like > it! They are somewhat flat and pillow-shaped rolls, easier to shape > for beginners than a " rolled " roll. They are also sized for a > sandwich, so if you want to use them for dinner - go with maybe 3- or > 4-inch squares, pressing the rectangle to the appropriate width before > you cut. > > Seedy Pane Rustico > makes 8 large rolls > > 1/2 c cracked hard wheat berries > 3/4 c unbleached all-purpose flour (or the new white whole wheat is nice) > 2 1/2 tsp active dry yeast > 1 c warm water (110*F) > 2 1/4 c whole wheat flour > 1 tbsp salt > unbleached all purpose flour for kneading > seeds of your choice: sesame, poppy, sunflower, or a mix... > > Soak the wheat berries in cold water for 1 to 3 days or pour boiling > water over the berries and let stand 6 to 8 hours. Drain the wheat > berries and process the berries and all-purpose flour in a food > processor or blender just until caorsely chopped. If too finely > chopped, the berries won't be crunchy. > > Stir the yeast into the warm water in a mixing bowl; let stand until > creamy, about 10 minutes. Stir in the berry mixture. Mix the whole > wheat flour and salt and stir 2 cups at a time into the yeast mixture. > Stir until the dough is stiff and sticky. Knead on a surface floured > with all-purpose flour until dough is firm and elastic, but still > slightly tacky, 8 to 10 minutes. > > First rise: Place the dough in a lightly oiled bowl, cover tightly > with plastic wrap, and let rise until doubled, about 2 hours. > > Shaping and second rise: Punch the dough down on a lightly floured > surface and knead briefly. Shape into a long rectangle by flattening > it with your forearm (your hand works too, but it's slower!). Cut into > eight 5-inch squares (a bench knife** is best for this if you have one > - just press to cut, no sawing). Place on a lightly oiled baking sheet > (here is where I would use my silicone baking sheet liner). *Lightly* > brush the " pillows " with water and sprinkle with seeds; very gently > pat the seeds into the dough. Cover with a clean towel and let rise > until well-puffed and almost doubled, about 1 3/4 hours. > > Baking: Heat oven to 450*F. Bake 10 minutes, spraying once with water > early, maybe 3 minutes in. Reduce the heat to 350*F and bake 15 > minutes longer. Cool completely on racks. > > > **I've had many bench knives over the years, and here's a picture of > my favorite one. The handle is extremely comfortable and it's a joy > to use. http://tinyurl.com/z6lnc > Quote Link to comment Share on other sites More sharing options...
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