The healthy eating programme has pushed me into even more bread making than usual, partly as the wholemeal offerings at the supermarkets are less than tasty, partly as it saves me going back for another loaf and ending up spending £20 on other stuff.
Yesterday's rolls were so good that even SC complimented them. They were not in truth wholemeal, as my 100 per cent wholemeal attempts have yielded somewhat dense results. Tasty but dense. Think any number of celebrities.
Reading about healthy eating has convinced me we need to eat more seeds, so armed with flaxseeds from Holland and B and sunflower seeds from Booth's I mixed dough per the following recipe:
1 cup s/s milk
0.25 cup lukewarm water
1 beaten egg
1 tbsp avocado oil
1 tbsp walnut oil
0.5 tsp salt
1.5tbsp sugar
0.25 cup seeds (mainly linseed)
0.75 cup wholemeal flour with seeds
1 cup wholemeal spelt flour
2 cups unbleached white flour
7g dried yeast sachet
Mixed and raised in the bread-maker, then knocked back, formed into rolls and left on a floured baking sheet in a warm place to rise for two hours they more than doubled in size before being put in a cold oven turned on to 200C and left to bake for about 25 minutes.
The results are soft crumbed, really tasty (in spite of the reduced salt), and satisfyingly bitty with seeds throughout. A perfect breakfast roll with coffee.
Using flaxseed reminded me of something from my childhood. The grandfather of my best mate of those days, at whose house in the depths of Norfolk I was sometimes invited to stay, used to take a teaspoonful of linseed oil (aka flaxseed oil) every evening. I can remember thinking this odd, and mentioning it to my parents who said something rather deprecatory about old country remedies. We now know linseeds are packed with antioxidants and Omega-3. Not for the first time we find that such remedies had real benefits. But I won't be following my Gran's advice and putting a clove of garlic in my sock the next time I get a cold.
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