Posts Tagged ‘Bread’

Sweet Honey Challah With Honey Glaze

Baked Goodies

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH!

But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? 🙂 so I change things up, I add, I try, I create something a bit different and hopefully better.
If you’re one to be afraid of baking with yeast, please don’t be, just dare, what’s the worst that could happen?
So anyways, I mixed things up (pun intended 😉 ) and poof! This honey challah was born.
I tried it before but I guess the quantities weren’t the best, but this time, oh…it came out divine!
The secret with yeast is to let it rise after you mix and knead and of course to mix/ knead enough for the gluten to perfect itself and the bread.
So yeah, enough chitchat, you just need this honey challah because I promise, it’s the only one you’ll want from now on.
Also, styling is optional 😉 just play, have fun, enjoy the process and then eat the result.

I made this specific round Challah in my favorite Pyrex pan (Clickable link) as opposed to using a baking sheet. If you choose to make it look fancier in a Pyrex, just don’t forget to either layer with parchment paper or brush with oil and dust with flour prior to placing the dough on it.

Honey Challah

Sweet Honey Challah With Honey Glaze
Author: 
Recipe type: Bread
Cuisine: Jewish, Holiday
Prep time: 
Cook time: 
Total time: 
 
This honey challah with honey glaze is super soft with a hint of sweetness and a definite taste of"more". Perfect for holidays, occasions and really just when you feel like high quality bred.
Ingredients
  • 550 gr Flour
  • 4 Tbsp Honey
  • 1 Tbsp Dry Yeast
  • ¼ Cup Vegetable Oil
  • 1 Egg
  • 1 Cup Lukewarm Water
For the wash:
  • 1 Egg
  • 2 Tbsp water
For the honey glaze:
  • ¼ Cup Water
  • 2 Tbsp Honey
Instructions
  1. Place flour, honey, yeast, oil and egg in a stand mixer bowl and add ½ cup of the water.
  2. Mix on low speed and gradually add the remaining ½ cup water until you get a soft dough. It might be just a bit tacky which is fine.
  3. Cover the bowl with dough ball in it with plastic wrap and set aside to let rise. About 30-60 minutes depending on the room temp. The dough should double its size.
  4. Preheat oven to 185C or 350F
  5. Prepare baking sheet covered with parchment paper
  6. After dough doubled its size, pour the dough out to your work space and "deflate" by kneading well.
  7. Shape your Challah as desired and place on the baking sheet. Cover with clean kitchen towel and let rise for additional 30-40 mins.
  8. Prepare the egg wash by whisking egg with 2 Tbsp water.
  9. After about 30-40 mins, gently brush the egg wash onto the challah.
  10. Bake for 20-25 minutes. The Challah is ready when the bottom is browned and when gently tapping on it results in a hollow sound.
  11. About 10 minutes into the baking, prepare the honey glaze by bringing the honey and water to a gentle boil over medium heat while constantly stirring. The honey with dissolve into the water.
  12. Immediately when the Challah is out of the oven, brush it with the honey glaze and let cool.

Honey Challah

Honey Challah

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH! But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? 🙂 so I change things up, I add, I try, […]

Read More

Whole Wheat Maple Challah – AKA The Canadian Braid

Baked Goodies

I love yeast dough! I really do. I’m not sure why but I think it’s the fact that it kinda “gives back” what you put into it. Am I making sense? didn’t think so.

You see, yeast dough required patience and knowing which ingredients work together well and which don’t. And when you add the right ingredients in the right order and give the dough the time it needs – you’re fail proof.

Anyways, enough with my weird mumbling right? I’m here to let you all know that I made a Canadian Braid! I decided to name it that because obviously it has Maple in it, and also, because I like it 🙂

It’s Friday today and usually when I have the time and the muse, I make Challah bread for our Friday dinner. I usually just use sugar in the dough but this time I decided to upgrade with a bit of maple. So there’s maple inside and outside. Yumm.

A few tips before you give this a try though:

1) Since this is made of Whole Wheat flour, please make sure you knead the dough (using your hands or dough hook) a bit longer than usual. It’ll give it more softness and fluffiness once it’s baked.

2) Be patient. Whole Wheat takes a bit longer to rise. So go read a book or something while the dough rises 🙂

3) This dough turns out non tacky at all, but if it does for you from some reason (maybe the flour you’re using or room temperature) just rub your hands with a bit of oil and remove the dough from the hook with oily hands and then pat it with the oil as you place it in a bowl to let it rise. If you add more flour you might end up having a dry challah.

I think this is all. And now, the recipe.

 

Whole Wheat Maple Challah with MAple Glaze

Whole Wheat MAple Challah with MAple Glaze

 

Whole Wheat Maple Challah - AKA The Canadian Braid
Author: 
Recipe type: Bread
Cuisine: Jewish, Canadian, Challah
 
This challah is sweet, soft and just delicious. Made with whole wheat flour but tastes so much better that just any other whole wheat challah. It has a sweet after taste and of course a fantastic smell.
Ingredients
  • 500 gr Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 3 Tbsp White Sugar
  • 2 Tbsp Maple Syrup
  • ⅓ Cup Vegetable Oil (not olive oil)
  • ½ tsp Salt
  • 1 Cup Water
For the Glaze:
  • 4 Tbsp Maple Syrup
  • 2 Tbsp Lukewarm Water
Instructions
  1. Place the flour, yeast, sugar, maple, oil and salt in a stand mixer bowl (or large mixing bowl if doing by hand).
  2. Add in ½ cup lukewarm water and using your dough hook, start mixing on low speed.
  3. Once it starts incorporating, gradually add in the remaining ½ cup water white mixing.
  4. Now increase the mixing speed by just a bit and let the mixer do its thing. Mix for about 4 minutes.
  5. The dough should now be fully incorporated, separated from the bowl and wrapped around the dough hook.
  6. Remove the dough from the hook and knead by hand a few times.
  7. Shape as ball and place back in the bowl and cover the bowl with plastic wrap.
  8. Let the dough rest and rise until it doubles its size (about 1 hour).
  9. After the dough had doubled its size, remove it from the bowl and divide into the the number of strands you'd like to make your challah with (I made it with 4 so divided the dough into 4 pieces).
  10. Roll each piece of dough into a strand. Pinch all strands together before shaping (you don't want the braid to open while baking).
  11. Once done shaping, place the braided challah on a baking sheet layered with parchment paper and cover with a clean kitchen towel and set a side.
  12. Let the challah rest and rise again. This should take about 40 minutes now.
  13. Preheat oven to 190C (375F) and after 40 minutes, remove the towel and gently place the challah in the oven for baking.
  14. Bake 20 minutes until it's nice and brown.
  15. While the challah is in the over prepare the glaze by simply placing the maple syrup and water in a small saucepan and heating on medium heat while stirring, until it start to boil. Remove from heat immediately.
  16. After 20 minutes, remove the challah from the oven (you'll know it's ready if when you tap on it you hear a hollow sound) and immediately brush with the maple glaze (while the challah is still hot).
  17. Let the challah cool completely & enjoy.

Whole Wheat Maple Challah with MAple Glaze

Whole Wheat Maple Challah with MAple Glaze

I love yeast dough! I really do. I’m not sure why but I think it’s the fact that it kinda “gives back” what you put into it. Am I making sense? didn’t think so. You see, yeast dough required patience and knowing which ingredients work together well and which don’t. And when you add the […]

Read More

Potato & Onion Stuffed Whole Wheat Rolls – Potato Piroshki

Baked Goodies

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets.

So the obvious thing to take for a picnic would be sandwiches of course, but I don’t fancy sandwiches too much. I mean, yeah they’re great, but if I have an option to just bake something without having to stuff it later (with sandwich stuff that is) or spread something on it or add something to it – I’ll that that option any day.

We went to New Brunswick with the kids and friends for the long weekend, and I decided I’m making something special for the road and picnic. I guess you could say that my Russian genes took over me, because what I made was ‘Piroshki’.

Piroshki are basically small potato stuffed rolls. They can also be stuffed with cherries (and then be the dessert) but I really wanted these with potato since I knew it’ll be SO good with a pickle on the side and a sliced hardboiled egg in it.

So I made these, and it was really easy to make them, except it was a bit of work because shaping them one at a time definitely took some time.

These are originally made with white flour but I made them with whole wheat flour just to make it a bit more wholesome.

The kids loved it, we loved it and I didn’t have to stand there the next morning making sandwiches. A win-win for sure.

 

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Potato & Onion Stuffed Whole Wheat Rolls - Potato Piroshki
Author: 
Recipe type: Rolls
Cuisine: Russian
Cook time: 
Total time: 
Serves: 24 Rolls
 
Whole wheat buns, stuffed with potatoes and onion which are a perfect sub for a sandwich and a great addition to any meal. These Russian Piroshki are just superb!
Ingredients
  • 800gr Whole Wheat Flour
  • 2 Tbsp Active Dry Yeast
  • 1 tsp Salt
  • 4 Tbsp Vegetable Oil
  • 1 ¾ Cup Lukewarm Water
For the Filling:
  • 5 Medium Sized Potatoes – Peeled and cut into squares
  • 1 Onion – Chopped
  • 1 tsp Salt
  • 3 Tbsp Vegetable Oil
For the egg wash:
  • 1 Egg Yolk - Beaten
Instructions
  1. Mix the flour, yeast, salt, vegetable oil and half of the water in a stand mixer and gradually add in the other half of the water until the dough is soft and non-tacky. Mix on low speed for about 5 minutes using the kneading attachment.
  2. Once the dough’s ready, pat it with a bit of oil and cover the bowl with a plastic wrap and set the dough aside to rise for about 45-60 minutes or until it almost doubles its size.
  3. While the dough is rising, prepare the filling: cook the potatoes in water until they soften. Drain the water and mash the potatoes.
  4. In a frying pan, put the oil and chopped onion and sauté the onion until it’s translucent.
  5. Combine the onion and mashed potatoes, add 1tsp salt and mix together. Set aside to cool a bit.
  6. Preheat the oven to 375F (180C) and layer a baking sheet with parchment paper. Brush the parchment paper lightly with vegetable oil.
  7. When the dough has risen, remove from the bowl onto a lightly floured surface, divide into 4 and roll each part into a log.
  8. Divide each log into 6 pieces by slicing it and using a rolling pin, roll each piece into a round circle that’s about 8-10cm in diameter (3-4 inches).
  9. In the middle of each circle, place about 1 Tbsp of the filling.
  10. To close the circles, fold them into 2 and pinch the edges to tightly close them. Tuck the corners onto the seam (which will be the bottom after baking) and place the finished stuffed dough on the prepared baking sheet. Repeat with the rest of the dough.
  11. Brush with the beaten egg yolk and bake for about 20 minutes or until nicely golden.

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets. So the obvious thing […]

Read More

Quick Greek Yogurt Flat Bread – A Bread in a Pan

Home Made Cooking

Life has been so hectic lately.

Summer is finally here (most of the time), I started a new job with a new schedule that essentially shook my world a bit, and my inspiration ran dry. So this is why I was MIA lately.

I still cook, bake and enjoy food, but I just had zero time to document it.

It’s amazing how only when our lives go through changes, we realize how much we got used to the same old routine. And then we get used to a new one and forget all about it, but you know what I hate? that phase in between. When you know you’re going through a change but can’t wait for it to be finalized, for your entire self to get used to it. Well, I’m in that phase now, patiently waiting for it to pass and for me to settle in comfortably.

Meanwhile, like I said, I haven’t stopped baking and cooking, I just opted to find the even easier and quicker ways to end up with an amazingly delicious result. So salads are a good start because they are so versatile, potatoes too, chicken and of course bread.

Did I say bread? yes, you heard me right. I know what you’re thinking: what’s so quick or easy about bread?

Well, it is easy when you use a pan to make it, and your oven top and almost no waiting time to let the dough rise.

Ever since I realized I can make my flat bread quicker, my life on weekend became a bit easier. And hey, if I’m happy, the whole family’s happy, isn’t that how it works?

So I’ll share the joy with you, a joy that is Quick Greek Yogurt Flat Bread.

Greek Yogurt Flat Bread

Greek Yogurt Flat Bread

Quick Greek Yogurt Flat Bread - A Bread in a Pan
Author: 
Recipe type: Bread
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 10 Round Flat Breads
 
This is exactly what you need, if you're looking for a quick and easy way to make flat bread. No special skills needed here really and the taste is so good.
Ingredients
  • 4 tsp Dry Active Yeast
  • 1 Tbsp Maple Syrup
  • 1 ¼ Cup warm Water (divided)
  • 4 ¼ Cups Whole Wheat Flour (600gr)
  • 1 Tbsp Vegetable Oil (just not Olive Oil)
  • ⅔ Cup Greek (or plain) Yogurt (200gr)
  • 1 tsp Salt
Instructions
  1. Place the yeast and sugar in a small bowl and top with ¼ cup warm water and let stand for 10 minutes until bubbles form.
  2. In a mixer bowl, mix the flour and salt, and the oil and yogurt and the yeast mix and start mixing on low speed.
  3. Gradually add in the additional 1 cup warm water while mixing. Add water and mix until the dough that forms is soft and not sticky.
  4. Mix the dough with the kneading attachment for about 6 minutes and when done, cover bowl with plastic wrap and let the dough rest for 15 minutes. The dough will not rise and that’s fine.
  5. Divide the dough into 10 equal parts and roll into balls.
  6. Preheat a skillet/pan on the stovetop over medium heat and brush with a bit of oil. You just want to grease the pan a bit, not deep fry the bread.
  7. Once the pan in hot, roll the first dough ball into a round flat leaf (about 1 cm/ ½ inch thick). Roll over a slightly floured surface.
  8. Place the rolled circle in the preheated pan and cook for about 4 minutes (may vary based on your stovetop) or until the bottom is browned (you will also see bubbles form on the top part of the dough).
  9. Lightly brush the top with a bit of oil and turn to cook the other side. Again, this will take 3-4 minutes (or more, depending on your stove-top).
  10. Continue with the rest of the dough and enjoy.

Greek Yogurt Flat Bread

Inspires by and adapted from Tom Frantz (Israeli winner of Master-chef)

Life has been so hectic lately. Summer is finally here (most of the time), I started a new job with a new schedule that essentially shook my world a bit, and my inspiration ran dry. So this is why I was MIA lately. I still cook, bake and enjoy food, but I just had zero […]

Read More

Gooey Whole Wheat Cheese Rolls

Baked Goodies

My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? 🙂

But it’s not just a phrase, he really likes cheese too, all kinds of it, if fact – any kind of it, and that’s why I enjoy making all things cheese twice as much.

I always just wait for him to ask me what’s for dinner or lunch, or what a certain dish is made of, just so I can proudly answer: “Cheese and stuff”

So a couple of weeks ago, instead of making just plain rolls for our brunch, I decided to go cheesy and add some grated cheese which will make the rolls gooey on the inside and delicious on the outside – such a perfect combination. And it was indeed perfect. None were left after brunch and that says a lot.

So these are rolls made from whole wheat flour with added cheese inside, they’re soft, delicious and taste best while still warm. You can definitely reheat them so don’t worry if you didn’t make it to the first batch or arrived late for dinner when these were served – I got you covered.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls
Author: 
Recipe type: Rolls
Cuisine: Cheese
Serves: 10-12 Rolls
 
Gooey rolls filled with warm cheese are such a great gimmick and treat. the kids love it and so do the adults. Easy, wholesome, cheesy.
Ingredients
  • 500gr Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 3 Tbsp White Sugar
  • ½ Tbsp Salt
  • ⅓ Cup Vegetable Oil
  • ⅓ Cup Milk
  • ¾ Cup Warm Water + 2 Tbsp (you may not need these 2 Tbsp)
For Filling:
  • 1 Cup Grated Cheese
For Brushing:
  • 3 Tbsp Butter - Melted
Instructions
  1. Place the flour, yeast, sugar, salt, oil and milk in a mixer bowl and add half the water and mix, using kneading attachment, on low speed.
  2. Gradually drizzle in the rest of the water until you get an even dough that’s soft and not sticky. If it is still hard/dry, add a bit water (1 Tbsp at a time).
  3. Remove dough from bowl and place on a lightly .floured surface
  4. Divide into 10-12 pieces (depending on the roll size you want - I made 10) and roll each piece into a ball.
  5. Place each ball in your hand and using your fingers, create a bowl shape.
  6. Place 1 Tbsp filling (grated cheese) inside the dough “bowl” and close tight back into a ball shape. Make sure you tighten the bottom so it won’t open while baking.
  7. Place each filled ball in a parchment paper layered baking sheet, with the smooth side facing up (the side where you pinched the opening to close into a ball should now be the bottom of the roll).
  8. Repeat with the other dough balls.
  9. Let the rolls rest in the baking sheet for about 45 minutes until they rise (about 1 ½ -2 times the size at the beginning).
  10. Preheat oven to 375F/ 180C and melt 3 Tbsp butter for brushing
  11. After 45 minutes, gently brush each roll with the melted butter (you can also sprinkle with any leftover grated cheese on top)
  12. Bake in the preheated oven for 25 minutes or until golden brown.
  13. Serve fresh and warm.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? 🙂 But it’s not just a phrase, he really likes cheese too, all kinds of it, if fact – any kind of it, and that’s why I enjoy making all […]

Read More

Homemade Soft Whole Wheat Sesame Bagels

Baked Goodies

I just came back from visiting my family for a week.

A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids.

It was an amazing week with a pretty painful finale. On the way back my flight got delayed for 4 hours while passengers were already inside the airplane! I missed my connection flight, I haven’t slept all night and was issued an early morning flight home instead, so I was basically on my way home for a day and a half.

saying that I was a walking dead when I got back home would be an understatement. Too bad Air Canada couldn’t make an effort to make sure the end of my vacation was as good as the vacation itself.

Although I’m back, I still feel kind of disconnected from reality, sort of floating, so naturally I’m not in the kitchen all day and I don’t have as many ideas as I have when I’m down to earth.

My husband suggested we have bagels with cream cheese and smoked salmon for breakfast, but of course, I’m not really here so I forgot to get the bagels when I went shopping. Nevertheless, the solution was obvious -I was going to make bagels and we were going to have our planned breakfast, for supper.

I feel so much safer when I know exactly what goes into my food, so making these homemade bagels is definitely a win-win. I get to serve light supper (or breakfast), I get to eat healthier and I may even have some time left to actually watch something on TV without passing out – woohoo.

These are soft, easy and great tasting bagels. You can also add some fried onion to the dough or cinnamon and raisins. Enjoy.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels
Author: 
Recipe type: Bagel
Cuisine: Baked Goods
 
These are soft, easy and so good. Enough said, you just have to make them.
Ingredients
  • 1Kg Whole Wheat Flour
  • 3 tsp Dry Yeast
  • 2 Tbsp Honey
  • 1 Tbsp Salt
  • ¼ Cup Vegetable Oil
  • 2 ½ Cups Warm Water (not hot! you’ll kill the yeast)
For egg wash:
  • 1 Egg
  • 2 Tbsp Water
  • Sesame - In separate plate
Instructions
  1. Put the flour and yeast in a mixer bowl and combine
  2. Add in the salt, honey and oil and half of the water and start mixing using the kneading attachment on low speed.
  3. Gradually add in more water (drizzle it in) and when you see the dough start to form, change the mixing speed to medium and keep mixing until you get an even, soft, almost non sticky dough.
  4. The dough should be soft to touch and non sticky. If it’s a bit sticky that’s ok.
  5. You may end up needing a bit more or less water, depending on your flour absorbance.
  6. Put some oil on your hand and pat the dough all around until it is covered with a layer of oil (this will make dividing it easier later on)
  7. Cover the mixing bowl with dough and let it rest for 30 minutes.
  8. Meanwhile, prepare the egg wash by whisking the water and egg together and set aside a plate with sesame for dipping.
  9. After 30 minutes, remove the dough from the bowl and divide into 12 pieces (they shouldn't stick to you surface since the dough is oiled.
  10. Form each piece into a ball (tennis ball sized) and then push your thumbs in the middle to form the bagel hole. Widen the hole until it’s about 2-3 inches big (don’t worry it’ll shrink while baking),
  11. Dip each bagel (both sides) in the egg wash and then in the sesame and place on the parchment paper covered baking sheet.
  12. Make sure the bagels are at least 2 inches apart because they will grow while baking.
  13. Let the bagels rest in the baking sheet for additional 30 minutes.
  14. Preheat oven to 460F (can be 450F if this is the highest on your oven)/ 240C.
  15. After the 30 minutes passed, bake the bagels on the middle oven rack for 20 minutes or until browned.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

I just came back from visiting my family for a week. A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids. It was an amazing week with a pretty painful finale. On the […]

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Whole Wheat Flax Bread

Baked Goodies

Ever since I found out I can bake my own bread I just can;t making my own bread. I can’t remember when was the last time we bought bread. I just made this whole bread making thing my playground.

I play around with the ingredients, with the extras, with the combinations, the different flours, it’s just amazing.

In addition to making my own bread I recently discovered that flax seeds are not only good for you they also taste good. How wonderful is that? I don’t need to actually force myself into eating something healthy, that’s a win-win as far as I’m concerned.

So yesterday I decided to combine the two – breads and flax seeds that is, and so I did.

The flax seeds I had are roasted garlic flavored (thanks, “Omega Crunch“) but really, you can use the plain shelled seeds, they will work just as well, and believe me your bread will be legendary 🙂

The recipe below is actually for a small loaf because usually I’ll use 500gr flour to yield a large loaf of bread, but in this instance the smaller loaf worked just fine and was gone just as fast (well…faster).

You can play around with the shape too. Make it round, elliptical or bake it in a loaf pan, I’m telling you – this bread is a hit.

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Whole Wheat Flax Bread
Author: 
Recipe type: Bread
Cuisine: Pastry, Bread, Healthy
 
A wholesome fresh, homemade loaf of bread. Combining flax seeds and whole wheat was never this tasty before.
Ingredients
  • 250gr whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 2 Tbsp White Sugar
  • 4 Tbsp Vegetable Oil
  • ½ tsp Salt
  • ½ Cup Lukewarm Water + 3-4 Tbsp Extra Water (if needed)
  • 3 Tbsp Shelled Flax Seeds
Instructions
  1. Place the flour, yeast and sugar in a stand mixer bowl and mix them together until well blended
  2. Add in the oil and salt and ½ cup water and turn the stand mixer on low speed using the kneading attachment. Mix on low speed for 2-3 minutes. If you get a dough ball (all the ingredients stick together to form a dough ball) that is soft and non sticky then you’re done. If the dough is still crumbly and needs more fluids to stick, gradually add the extra tablespoons of water one tablespoon at a time.
  3. Once the dough is formed and is non sticky, add in the flax seeds and keep mixing until all seeds are in the dough.
  4. Remove from mixing bowl and knead by hand a few times to fully fold the flax seeds into the bread dough (use floured surface if needed - if the dough is just a bit sticky).
  5. Form a ball and place back into the bowl.
  6. Brush the dough with a bit of oil all around and cover the bowl with plastic wrap.
  7. Let the dough rest until it is double in size (this is weather and room temperature dependant but usually takes 1-2 hours)
  8. Remove from bowl and form your bread. You can use a loaf pan but I just shape an elliptical or round (country style) bread.
  9. For country look, sprinkle some extra flour on top and spread a bit using your hand; Make small incisions along the bread using a sharp knife.
  10. Place your bread on a parchment paper covered baking pan and cover with a clean kitchen towel and let rest for additional 45-60 minutes.
  11. Preheat oven to 350F (180C)
  12. Bake for 30-35 minutes or until the bread is lightly browned and when you gently tap on it you hear a hollow sound. I also always check to see that the bottom is browned.

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Whole Wheat Flax Bread

Ever since I found out I can bake my own bread I just can;t making my own bread. I can’t remember when was the last time we bought bread. I just made this whole bread making thing my playground. I play around with the ingredients, with the extras, with the combinations, the different flours, it’s […]

Read More

Soft Whole Wheat Spelt Dinner Rolls

Baked Goodies

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky.

I was browsing online, trying to figure out how to make dinner rolls, and I’m not sure why but I decided to stop looking when I found the recipe on TheKitchn.com.

The rolls looked so good, so soft and the crust looked just perfect. But looking at the ingredients I figured I’d have to play around and find some alternatives to the all purpose flour and the sugar. You must know me good enough by now to know that if I can switch the ingredients to more nutritious ones, I will. So I did.

These dinner rolls ended up being whole wheat spelt dinner rolls and they came out soft and perfect. I liked the fact that they came out looking super professional too. My husband couldn’t believe these were homemade at first.

Anyhow, these go amazing paired with some butter – obviously 🙂

They are also wonderful as sandwich rolls and you can freeze them and thaw whenever you need them. This recipe is a keeper.

Soft Whole Wheat Spelt Dinner Rolls

Soft Whole Wheat Spelt Dinner Rolls
Author: 
Recipe type: Bread
Cuisine: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
Soft dinner rolls are not an obvious thing when it comes to spelt and whole wheat, but these are just perfect.
Ingredients
  • 1 ½ Cup Whole Wheat Flour
  • 1 ½ Cup Spelt Flour
  • 1 Tbsp Dry Yeast
  • 1 tsp Salt
  • 2 tbsp Honey
  • 2 Tbsp Vegetable Oil
  • ¼ Cup Milk (whole or skim)
  • ¾ Cup Warm Water
  • 2 Tbsp Butter - Melted
Instructions
  1. In a stand mixer bowl, combine the flours and yeast and mix together.
  2. Add in the salt, honey, oil, milk and ½ cup warm water and start mixing on low speed using the kneading attachment.
  3. Gradually add the ¼ cup left of warm water (drizzle in while stand mixer is mixing).
  4. Keep the mixer kneading for about 3-4 minutes until the dough is all combined into 1 dough ball.
  5. Remove the dough from the bowl and place on a lightly floured surface. Knead the dough a bit until it’s soft, non-sticky. It should spring back when you poke it.
  6. Place the dough ball back in the bowl, cover it with kitchen towel or plastic wrap and let the dough rise in a warm spot until it is double in size (about 1 hour).
  7. Once the dough has risen, remove it from the bowl and once again place it on a floured surface.
  8. Divide the dough into 12 equal pieces and roll each piece into a ball.
  9. Prepare a 9X13 inch baking dish layered with parchment paper and arrange the rolls in the baking dish. Make sure the rolls are apart from each other (about 1-2 inches apart).
  10. Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm spot.
  11. Preheat the oven to 375F (180C) and melt the 2 Tbsp butter.
  12. Once the rolls look pillowy and risen (after 30-40 minutes), gently brush them with the melted butter.
  13. Bake the rolls in the preheated oven for 15-18 minutes (it took me 17 minutes).
Notes
Inspired by and adapted from www.thekitchn.com

Soft Whole Wheat Spelt Dinner Rolls

Link to the original recipe that inspired me: HERE

Soft Whole Wheat Spelt Dinner Rolls

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky. I was browsing online, trying to figure out how to make dinner rolls, and I’m not […]

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