GBBO Week 3 – Bread week
It’s the day of the forth week’s episode and I know I am so late with keeping up with the GBBO bake along, but better late than never?! I was planning to make such exciting things for Bread week but this week was particularly busy and I had a rubbish bake with a Cinnamon Couronne – those of you who follow me on Instagram and Twitter will know all about this already! 🙂 So I only really had time to make these bread rolls, which in fact was the best thing I could have done from Bread week.
On top of all of that, the shocking news that the GBBO production team will be moving to Channel 4 for the next series! Whaaaaaat!!!!! And the presenters Mel & Sue are also making an exit! Disaster. I am not sure how the show is going to keep it’s ratings as it is a Household name now and I feel the success is due to no advert breaks and brilliant presenters. Oh well, I hope this doesn’t put off any budding bakers out there and hope these easy 50/50 bread rolls gives some inspiration 🙂
These are one of the first things I baked when I was learning to make bread, and it’s always been a favourite. I have just tweaked it slightly using Spelt flour and milk which gives it a tastier flavour (in my opinion) and hence the name ’50/50 bread rolls’ . They have the lovely texture and nuttiness from both white and brown flour and are perfect just by themselves with butter or margarine or with some yummy soup or you can even stuff them with your favourite sandwich ingredients!
Makes approx 10 small rolls
What you need:
- strong white organic bread flour, plus extra for dusting – 250g
- Spelt flour – 250g
- Salt – 1 tsp
- dried Yeast – 2 tsp
- Warm milk – approx 75ml (you can use Almond or Soya milk if you are vegan)
- Warm water – approx 225ml
- Sugar – 1/2 tsp
- Oil, for greasing
- Rice flour, for dusting
How to make it:
Add the warm milk, warm water & sugar to a bowl and then add the dried yeast.Mix well and cover and leave aside for about 15 mins to wake up the yeast 🙂 Ensure water and milk are not too hot and can be touched with your finger comfortably. If it’s too hot then it may kill the yeast – I have done this before and ended up with dough that never rose and tasted horrible!
In another large bowl, mix the white & spelt flour with the salt so they are combined.
Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
Knead the dough on a clean surface for 20-25 minutes, or until the dough is elastic and smooth. You can add a little more warm water to loosen the dough if needed.
Return the dough to a bowl, lined with olive oil, and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.
When the dough has risen, return it to a floured work surface and knock it back.
Separate the mixture into 10 parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. At this point you can add different toppings to your rolls e.g. sesame seeds, poppy seeds, oats, herbs, chilli flakes etc.
Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
Preheat the oven to 200 deg C
When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.