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Categories:
bran flaxseeds boiling water warm milk active dry yeast honey eggs old-fashioned flour freshly ground black pepper salt flour extra-virgin olive oil mixed seeds salt
Viewed: 43 - Published at: 10 months agoIngredients
- 1/2 cup oat bran
- 1/4 cup flaxseeds
- 1/2 cup boiling water
- 1 cup warm milk (about 110F)
- 1 envelope (1/4 ounce) active dry yeast
- 1/4 cup honey
- 2 large whole eggs, lightly beaten, plus 1 large egg yolk
- 2/3 cup old-fashioned rolled oats (not instant)
- 7 ounces (about 1 1/4 cups) whole-wheat flour
- 1 teaspoon freshly ground black pepper
- 1 tablespoon table salt
- 15 ounces (about 3 cups) all-purpose flour
- Extra- virgin olive oil, for bowl, plastic wrap, and pans
- 3 tablespoons mixed seeds, such as poppy, sesame, and fennel, for sprinkling
- 1 tablespoon sea salt, such as Maldon (or other coarse salt), for sprinkling
Method
- Combine the oat bran and flaxseeds in a medium bowl, and cover with the boiling water.
- Let sit until water is absorbed, about 5 minutes.
- Set aside to cool completely.
- In the bowl of an electric mixer, whisk together the warm milk, yeast, and honey.
- Let stand until foamy, 5 minutes.
- Attach bowl to a mixer fitted with the dough hook.
- With mixer on low speed, add whole eggs, oats, whole-wheat flour, pepper, salt, and reserved oat-bran mixture.
- Slowly add enough all-purpose flour, 1/2 cup at a time, to make a soft, slightly sticky dough.
- Knead on medium-low speed until it is springy to the touch, about 3 minutes.
- Place dough in a lightly oiled bowl; cover with oiled plastic wrap.
- Let rise in a warm place until dough has doubled in bulk, 1 1/2 to 2 hours.
- Generously brush three 8-inch round cake pans with olive oil.
- Divide the dough into 24 equal pieces (2 ounces each).
- Roll each piece into a ball.
- Place eight balls of dough in each prepared pan.
- Cover with plastic wrap, and let rise until doubled in bulk, 20 to 25 minutes.
- Meanwhile, preheat the oven to 375F.
- In a small bowl, whisk together the egg yolk and 1 tablespoon water.
- Brush rolls with egg wash, and sprinkle with seeds and coarse salt.
- Bake until dark golden brown on top, 20 to 22 minutes.
- Transfer pans to a rack to cool for 10 to 15 minutes before unmolding.
