Tuesday, June 16, 2015

Muesli Rolls -- A Babe at last!



It was a typical morning -- rise a little after 6 am, dress, walk the dog, count the number of hot air balloons floating in the sky.  Then, return home, put the kettle on to boil, turn on the computer, and read news and email.  

Only, this particular day was far from typical.  There, in my inbox, was an email inviting me to become an actual, living, breathing Babe!   How could I say anything but yes?  Truly, I was thrilled.  

My first task as a Babe was to bake these delicious Muesli Rolls, chock full of seeds, fruit, and chocolate.  Almost a meal in themselves.   These gems were brought to us by the Kitchen of the Month, Karen: BakingSoda of Bake My Day.  

While I spent a small fortune buying the various seeds that I didn't have on hand, they will be useful for future baking projects.  I swapped out apricots for dried tart cherries, and did include the chocolate bits.  There's something about the combination of nuts, seeds, cherries, and chocolate that I love.  (Reminiscent of a certain Trader Joe's trail mix.)  

I also brushed the tops with egg white so that the malted wheat flakes would adhere, and I heated the oven only to 425, not wanting to repeat of the previous smoke alarm incident.




.   
I'm still playing with the effects of high altitude and a too-hot oven, so, I think my square rolls came out a bit flatter than others.  They are still tasty, nonetheless.  




Be sure and check Karen's website for instructions and for links to the other Babes, and, of course, the guidelines for how to be a Buddy.  (I'll get the hang of all this eventually.)

.


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 Biblioth√©caire)
Karen’s Kitchen Stories – Karen  
Judy’s Gross Eats – Judy

9 comments:

Heather Schmitt-Gonzalez said...

Although my dough seemed to rise beautifully, I didn't get too much oven-spring, so I thought mine were flattish, as well (and square). Fortunately, they were still delicious. Welcome BBBabe! :)

Lien said...

Welcome to our little group, it's great to have you on board. How high do you live Judy? That must take a time to get used to how your bakingi is influenced by that. My rolls were a little flat too (flattened them a little too much I guess), but that doesn't matter when they still taste delicious!!

Elizabeth said...

dried cherries... malted wheat flakes....

Now I need to make these rolls again! Even though they get virtually zero oven spring. They taste great though, don't they?

I'm so glad you said yes to joining us, Judy!

Baking Soda said...

Oh high altitude baking! that must be so difficult to get used to! I like your cherry/chocolate combo! Again, Welcome to the bunch Judy!

Karen Kerr said...

Hello fellow babe, class of 2015! I love the idea of the malted wheat flakes. What a challenge dealing with high altitude baking!!

Katie Zeller said...

Indeed - welcome to the group! Your rolls look just right for packing in a backpack for a leisurely stroll in the mountains / hills / whatever.....

Cathy W. said...

Welcome to the Babes! I love those square rolls. They look very tasty.

Elle said...

Hi fellow Babe! I think this dough makes a pretty solid, tight crumb roll, but with cherries, chocolate and seeds and nuts it sounds perfect to me. They look great, too, with the egg white glaze. There must be a steep learning curve for high altitude baking...good luck! Glad you are baking with us as a Babe.

Aparna Balasubramanian said...

Hi Babe! Welcome to our lovely group. I liked the additions in your rolls. It can't be easy baking at high altitude. And I always swear the the proof of the pudding is in the eating. :)