MALT RYE ROLLS WITH SESAME & PUMPKIN SEEDS

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My first "Equal Opportunity Bread" (see my last post) had to be a batch of rolls. I like having a supply of rolls in my freezer, when we come home from a trip, and want a bread that thaws less sluggish than a large loaf.

So I grabbed one of my most favorite baking books - hey, who said I couldn't include my favorites in my fair baking? - "Brot aus Südtirol". Richard Ploner's breads are all small, mini breads, or rolls. The (professional baker's) reasoning: "They should all have the same size in a mixed bread basket".



This baking book has everything going for it, interesting recipes and appetizing photos. Unfortunately, it has not been translated into English, yet. Because of this sad omission I am happy to be able to translate at least some of its wonderful recipes for English speaking bakers.

The one thing I always change - apart for an adaptation of the ingredients to what is available in the US - are the very short fermentation times. Ploner doesn't retard his doughs, but I do, using either pre-doughs or the Stretch-and-Fold technique (S + F) and I am sure that even these nice breads benefit from it.

The original recipe lists sugar caramel color (15 g) - I didn't have it and didn't see a real need for it, either. Richard Ploner lets you choose between toasted soy flakes and pumpkin seeds - for me a no-brainer, since I love toasted pumpkin seeds, and buy them in bulk. The sesame seeds I toasted, too, to enhance their "nuttiness".

MALZBROT - TYROLEAN MALT RYE ROLLS WITH SESAME AND PUMPKIN SEEDS

    6 g instant yeast (or 9 g active dry)
280 g water, lukewarm
300 g all-purpose flour
100 g medium rye flour
100 g whole wheat flour
    5 g malted barley flour (non diastatic) (1 1/2 tsp)
    5 g sugar (1 tsp.)
    6 g sesame seeds, toasted (2 tsp.)
  50 g pumpkin seeds, toasted, chopped
    3 g caraway (1 tsp.)
  10 g salt

DAY 1:
1. Dissolve instant yeast in warm water. (Though this is not strictly necessary, it helps with the stretch-and-fold technique.) Mix with other dough ingredients to form a rough ball, 1 - 2 minutes on low speed (or with a wooden spoon). Let dough rest for 5 minutes.

2. Knead on medium-low speed (or by hand) for 2 minutes, adjusting tablespoon-wise with more water, if needed (dough should be a bit sticky). Continue kneading for 4 more minutes, the last 20 seconds at medium-high speed (dough should still be more sticky than tacky).

3. Transfer dough to a lightly oiled work bench, and, with wet or oiled hands, stretch and pat into a rough square, then fold it in thirds like a business letter. Fold it the same way again from the short sides. Tuck sides under dough to shape a ball, and place dough package in oiled bowl, seam side down. Cover, and let rest for 10 minutes.

4. Repeat S & F for 3 more times at 10 minute intervals (total time 40 minutes). After the last fold, place into oiled container, cover, and refrigerate overnight.

DAY 2:
5. Remove dough from refrigerator, it should have doubled in size.

6. Preheat oven to 428ºF/220ºC, including steam pan. Divide dough into 10 equal pieces. Pre-shape into rounds. Cover and let relax for 5 minutes.

7. With both hands, roll rounds into 10-cm/4" long strands, with tapered ends. Place, seam side down, on parchment lined baking sheet. Score lengthwise. Mist with oil spray, cover with plastic foil, and let rolls rise for 45 - 60 minutes, or until they have grown ca. 1 1/2 times their original size.

8. Bake rolls for 12 minutes, steaming with 1 cup of boiling water. Remove steam pan and rotate rolls 180 degrees for even browning. Continue baking for another 13 minutes, until they are golden brown. Leave rolls in switched-off oven with door slightly ajar for 5 more minutes, then let them cool on a wire rack.

Submitted to Yeast Spotting.

VINSCHGER PAARLEN

MASH
50 g rye meal
100 g water, at 122 F/50 C

SOAKER
77 g all-purpose flour
100 g rye flour
2 g salt
108 g water

FINAL DOUGH
284 g all-purpose flour
5 g sugar
1 g/1 tsp. blue fenugreek (Brotklee, Schabziger Klee), ground *
2 g/1 sp. caraway, ground
3 g/1 tsp. anise seeds, ground
8 g salt
6 g instant yeast
170 g water

* substitute: 1 tbsp. dried, ground nettle leaves + 1/2 tsp. of curry. Don't use regular brown fenugreek! (It's bitter and much sourer)

DAY 1

For the mash: stir together rye meal and hot water. Let sit at room temperature (up to 24 hrs).

DAY 2

In the morning, add soaker ingredients to mash and stir to combine. Let sit at room temperature.

In the evening, stir yeast into lukewarm water until dissolved. Mix all ingredients with soaker, stirring for ca. 1 minute at lowest speed. Let dough sit for 5 min.

Knead on medium-low speed for 2 min. Dough should be supple and slightly sticky (adjust with water if needed). Continue kneading for 4 more min. increasing speed to medium-high for last 30 sec. Dough will be still somewhat sticky.

Stretch and fold dough 4 times, every 10 min. (40 min total time). Refrigerate overnight.

DAY 3

3 hrs. before baking, remove dough from refrigerator. Divide cold dough into 16 equal pieces and shape into rolls. Place in pairs, each pair touching each other, seam side down on parchment lined baking sheet. Dust with flour. Let breads rise ca 2 - 2 1/4 hrs., or until grown ca. 2 times their original size.

Preheat oven to 446 F/230 C, with steam pan. Place breads in oven, pouring 1/2 cup boiling water in steam pan. Bake for 10 min., rotate sheet and continue baking for another 10 min. (Internal temperature at least 200 F/392 C).

*if using convection (preferable) adjust temperature accordingly