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Muesli Bread Rolls
Delicious oat bread rolls packed fulll of nuts, seeds and dried fruit.
Equipment
- 1 mixing bowl
- 1 wooden spoon
- weighing scales
- Measuring spoons
- baking parchment
- 3 Baking sheet
- 2 Cooling tray
Ingredients
- 450 g strong bread flour
- 50 g wholemeal or whole wheat flour
- 40 g jumbo rolled oats
- 8 g instant dry yeast
- 10 g salt
- 30 g treacle (molasses)
- 20 g honey
- 20 ml olive oil
- 370 ml water
- 40 g walnuts, chopped into small pieces
- 30 g linseeds (flaxseeds)
- 20 g sesame seeds
- 80 g sunflower seeds
- 80 g pumpkin seeds
- 40 g dried cranberries
- 40 g dried apricots, cut into pieces
- 80 g chocolate chips (optional)
- 100 g jumbo rolled oats, to decorate
Instructions
- 450 g strong bread flour, 50 g wholemeal or whole wheat flour, 40 g jumbo rolled oats, 8 g instant dry yeast, 10 g salt, 30 g treacle (molasses), 20 g honey, 20 ml olive oil, 370 ml waterPut the flours, oats, yeast, salt, treacle, honey, olive oil and water in a large mixing bowl.
- Combine the ingredients and form a dough. Tip the dough out onto a lightly floured surface and knead for 15 minutes, until the dough is smooth and elastic.
- Check dough throughout kneading for stickiness; add a little more water or flour until you have a soft dough that’s not too firm
- 40 g walnuts, chopped into small pieces, 30 g linseeds (flaxseeds), 20 g sesame seeds, 80 g sunflower seeds, 80 g pumpkin seeds, 40 g dried cranberries, 40 g dried apricots, cut into pieces, 80 g chocolate chips (optional)Add the walnuts, seeds, dried fruit and chocolate (if using). Knead until all are well incorporated into the dough.
- Put the dough in a lightly oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for approximately 1 1/2, hours until the dough has doubled in size.
- Gently knock back dough in the bowl by folding it back onto itself several times. Cover again and leave for a further 30 minutes.
- Tip the dough upside down onto a lightly floured work surface. Sprinkle flour over the top of the dough, the part that was on the bottom of the bowl.
- Carefully turn the dough over and pat flat until it is 2cm (3/4 in) thick.
- Divide the dough into 15 pieces and roll into even sized balls.
- 100 g jumbo rolled oats, to decorateUse a pastry brush to brush the tops of the dough balls with water, Sprinkle the surface of each roll with rolled oats, and pat down gently to stick them on.
- Line a baking tray with baking parchment. Place rolls onto lined tray leaving a 2-3cm (3/4-11/4in) gap between each roll.
- Cover with clingfilm (plastic wrap) and leave to prove for a further 30-45 minutes, depending on room temperature.
- Place the rolls on a baking tray and put them in a preheated 230C/450F/Gas 8 oven.
- Bake for 20-25 minutes, turning the tray around halfway through baking if needed Remove rolls from oven and place on a wire rack to cool.
Notes
To make in a stand mixer (KitchenAid/Kenwood)
Knead the dough in the mixer with a dough hook for 6 minutes. Add the nuts, seeds and fruit and mix for 2 minutes to combine. Then follow the remaining instructionsTo make in a bread machine
Put the dough ingredients into the bread machine and set for a 45 minute knead (or follow the instructions for your machine for a sweet bread dough) Knead the nuts, seeds and dried fruit into the dough by hand, then follow the remaining intructions.Nutrition
Calories: 303kcalCarbohydrates: 42gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 265mgPotassium: 255mgFiber: 4gSugar: 8gVitamin A: 101IUVitamin C: 1mgCalcium: 45mgIron: 2mg