ENG Brown Bread Rolls Baguette

Brown bread, bread rolls or baguettes Ingredients:

500g Mix It rustico/dunkel

50 g buckwheat flour

70 g flaxseed flour

10 g salt

700 g water at 30°C

50 g oil

10g dry yeast or 21g fresh yeast

Preparation:

Put salt, oil, yoghurt and water into the bowl of your stand mixer, then weigh in flour and yeast.

Mix for 30 sec at low speed, then for 5 mins at medium speed. In the beginning, regularly scrape down the sides of the mixing bowl to ensure the dough is well mixed.

After kneading, cover the bowl with a moist towel and let the dough rest in a warm spot (approx. 24-28°C) for 45 minutes. The dough is very soft right after kneading but will become firmer after resting for a while.

Preheat the oven to 210°C and place an empty heat-proof dish (volume about 200ml) in the bottom of the oven.

After leaving the dough to sit, turn it out onto a lightly floured surface and form a ball. For rolls, divide into pieces of 100g and shape each into a ball. For baguette, divide into quarters and shape into a ball.

For rolls, make the balls slightly oblong and dip the top of the rolls in Mix B if desired. Place on a baking sheet lined with parchment paper and let rise for another 35-45 minutes.

For baguette, make long rolls, dip in flour if desired and place on a lined baking sheet. Also let rise for 30 minutes. Before putting them in the oven, brush rolls or baguettes lightly with water (if you haven't already dipped them in flour) and score the tops if desired. Hold the blade at a 45° angle and don't cut deeper than 5mm into the dough.

Put bread in the oven and pour a glass of warm water (don't use cold water, the dish will crack!) in the heat-proof dish placed in the oven earlier to create steam. Close the oven door immediately.

Bake for 30-40 minutes until the rolls / baguettes reach the desired color.

If you want to freeze the rolls / baguettes, reduce baking time by 10 minutes and place them in the freezer wrapped in a ziploc bag while they are still HOT. This way, they don't lose moisture and will taste like fresh buns after baking again. To bake, place frozen buns in a 210°C oven and bake with steam until they reach the desired color.

You can add seeds/grains to your dough, but no more than 60-70g. Soak seeds/grains for 30 minutes in an equal part hot water. Then make the dough and add the seeds for the last minute of kneading, including the rest of the soaking water.

Without prior soaking, added seeds will draw moisture out of the dough and prevent it from rising while in the oven.

You can also soak the seeds the evening before and put the mixture in the fridge overnight. Remember to take it out of the fridge prior to baking so that it has reached room temperature before it is added to the dough.