Babes on A Healthy Roll

In some circles these beautiful round muesli rolls would not be considered healthy, but if you think about bread like brioche or cinnamon rolls with all that butter and not much fiber, these muesli rolls, brought to us by our Kitchen of the Month Baking Soda or Bake My Day, are full of goodness like sunflower seeds and dried fruit and whole wheat flour, dried apricots and flax seed. I skipped the sesame seeds since I'm on a diet that says to avoid them, left out the pumpkin seeds because I forgot to buy them, and skipped the chocolate chips since I really don't enjoy bread and chocolate mixed.

I loved these rolls. They were not too sweet, made excellent toast, were good with cheese, but also fine just plain or with a little butter. Mine were on the large side since I only made 10 with the dough provided, but that meant that one roll was just enough to share with Sweetie.

When I toasted them I actually sliced them into 4 slices since they were pretty round, too. Do try these and become a Buddy by sending an e-mail to Baking Soda by June 29th. Include a photo and your experience with them. I found them very easy to make although I left off the rolled oats topping because in my experience that kind of topping just falls off.

Also, be sure to visit the posts of the rest of the Babes crew. This month we welcome two new Babes, Judy of Judy's Gross Eats and Karen of Karen's Kitchen Stories. Welcome to our crazy group Judy and Karen. You have been devoted Buddies and it will be great baking with you!

Muesli Rolls 

by Dean Brettschneider - Bread makes 15 rolls

450 gr (2.3/4 cups) strong bread flour

50 gr (1/3 cup) wholemeal or whole wheat flour

40 gr (1/2 cup) jumbo rolled oats

8 gr  (2.3/4 tsp) instant dry yeast

10 gr (2 tsp) salt

30 gr (1.1/2 Tbs) treacle or blackstrap molasses

20 gr (1 Tbs honey

20 ml (4 tsp) olive oil

370 ml (1.1/2 cups) water

40 gr (scant 1/2 cup) walnut pieces (chopped small)

30 gr (3 Tbs) linseeds/flaxseeds

20 gr (2.1/4 Tbs) sesame seeds

80 gr (1/2 cup) sunflower seeds

80 gr (2/3 cup) pumpkin seeds

40 gr (1/4 cup) dried apricuts, cut into pieces

80 gr (1/2 cup) small chocolate chips/drops (optional)

100 gr (1 generous cup) jumbo rolled oats to decorate

Place flours, oats, yeast, salt and wet ingredients in a large mixing bowl.  Using a wooden spoon, combine to form a dough.  Tip dough out onto a lightly floured surface and knead for 15 minutes, resting it for 1 minute every 2-3 minutes until dough is smooth and elastic. Check dough throughout kneading for stickiness; add a little more water or flour if necessary to achieve a soft dough that's  not too firm.

Add walnuts, seeds, dried fruit and chocolate(if desired). Knead until well incorporated and combined into dough.  Place dough in  a lightly oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for approximately  1 1/2, until dough has doubled in size. Gently knock back dough in bowl by folding it back onto itself several times. Cover again and leave for a further 30 minutes.

Tip dough upside down onto a lightly floured work surface.  Sprinkle flour over top of dough (which was on the bottom of the bowl).  Very carefully turn dough over and gently flatten to 2cm (3/4 in) thick.  Using a dough scarper or large chef's knife, cut dough into 7cm (2 3/4in) squares.  Using a pastry brush, brush the tops with water, Sprinkle entire surface of each roll with rolled oats, and pat down gently to stick them on.

Line a baking tray (cookie sheet) with baking (parchment) paper.  Place rolls onto lined tray (sheet), leaving a 2-3cm (3/4-11/4in) gap between each roll.  Cover with clingfilm (plastic wrap) and leave to prove for 30-45 minutes, depending on room temperature.

Place rolls on baking tray (cookie sheet) in a preheated 230C/450F/Gas 8 oven, apply steam and quickly close oven door.  Bake for 20-25 minutes, turning tray around halfway through baking if needed Remove rolls from oven and place on a wire rack to cool.

The Bread Baking Babes are:

• Bake My Day – Karen
• blog from OUR kitchen – Elizabeth
• Bread Experience – Cathy
• Feeding my Enthusiasms – Pat/Elle
• girlichef – Heather
• Life’s a Feast – Jamie
• Lucullian Delights – Ilva
• My Diverse Kitchen – Aparna
• My Kitchen In Half Cups – Tanna
• Notitie Van Lien – Lien
• Thyme for Cooking – Katie (Bitchin’ Bread Baking Babe Bibliothécaire)
• Karen’s Kitchen Stories – Karen
• Judy’s Gross Eats – Judy