21 Feb 2016

Tear and Share Granary Bread Rolls Recipe

Tear and Share Granary Bread Rolls

I'm experimenting with the Thermomix TM5 and comparing it to my other kitchen gadgets, halving the quantities in a bread recipe was this weeks project.  It's certainly a great machine for mixing and kneading the dough but if you're contemplating buying one please be aware that you can't leave the machine unattended whilst it's mixing dough because it will move and bounce around from time to time.  I've got a sturdy food mixer that will make dough without moving, although I wouldn't leave it unattended, whilst my bread machine just gets on with it.

The Thermomix takes 6 minutes to knead and achieve the windowpane test.  My food mixer 10 minutes or so and the bread machine 2 hours 20 minutes but that does include the first prove.

If I was to give them a score for the finished product it would be Thermomix 10, bread machine 9 and food mixer 8.

Here we go with the Thermie by simply throwing everything into the bowl.........

Preparing to mix the bread dough in a Thermomix TM5

The finished dough......

Granary dough ready to prove

After the first prove I rolled them into 7 even balls to create the sunburst......

Shaped dough bread rolls

The proved and decorated rolls......

Proved and decorated tear and share bread

Thermomix Recipe: with conventional method in italics
½ tsp easy blend yeast
150g strong white bread flour
100g strong malted bread flour
½ tsp sea salt
½ tbsp runny honey
75ml water
75ml milk
Sesame, pumpkin and sunflower seeds for decoration

1. Mix the water and milk together and warm to lukewarm.  Place the wet and dry ingredients into the jug.
Place the dry ingredients in the mixing bowl, add the water and milk mixture heated to lukewarm.
2. TM Setting Knead/6 minutes.
Fit the dough hook and knead for 10 minutes.
3. Turn the dough out into a greased bowl and leave covered to rise until double in size.
4. Remove the dough from the bowl and cut into 7 pieces and shape into rolls.
5. Place them onto either a greased, floured or lined baking tray and arrange them into a sunburst shape. Cover and leave to prove until double in size.
6. Preheat the oven to 220C/Fan 200C.
7. Brush the rolls with water and scatter over sesame seeds to the outer rolls. The middle roll may be decorated with sunflower and pumpkin seeds.
8. Bake for 15 to 20 minutes until golden brown.
9. Place the rolls onto a wire rack to cool.

More recipes:
How to make finger rolls
Apricot Couronne
Red Onion Focaccia