Seeded Molasses Wholemeal Rolls
Inspired by techniques from NYT Cooking.
Hearty wholemeal rolls made with a treacle sponge and soaked seeds, slow-risen overnight and crusted with sesame, caraway, cumin and aniseed.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- small bowl
- sieve
- baking tray lined with baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 132 kcal |
| Protein | 4.8 g |
| Carbohydrate | 18.3 g |
| of which sugars | 0.9 g |
| of which free sugars | 0.7 g |
| Fat | 4.9 g |
| of which saturates | 0.8 g |
| Fibre | 2.4 g |
| Salt | 0.35 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 15 servings
Sponge
- 2 tsp black treacle or dark molasses
- 4 g instant (fast-action) dried yeast
- 190 ml water cool
- 125 g strong white bread flour
Soaked seeds
- 20 g flaxseed (linseed)
- 15 g sunflower seeds
- 20 g pumpkin seeds
Dough
- 1 large egg beaten
- 2 tbsp extra-virgin olive oil
- 220 g wholemeal bread flour
- 5 g fine sea salt about ⅚ tsp
Topping
- 1 large egg beaten, to brush
- 1½ tsp sesame seeds
- ½ tsp caraway seeds
- ½ tsp cumin seeds
- ½ tsp aniseed
- 1
Sponge. In a large bowl dissolve the treacle and yeast in the cool water, then whisk in the white flour to a thick batter. Cover and leave 30 min, until bubbly.
- 2
Seeds. Meanwhile pour boiling water over the flax, sunflower and pumpkin seeds and soak 30 min. Drain in a sieve, rinse under the cold tap and drain well, then stir them into the sponge.
- 3
Dough. Add the egg, oil, wholemeal flour and salt and mix to a shaggy mass. Knead about 5 min on a lightly floured worktop, until it forms a smooth, slightly tacky ball.
- 4
Chill. Put the dough in a large oiled container or food bag and refrigerate overnight for a slow rise; or leave it covered at room temperature about 1 h, until doubled.
- 5
Shape. Heat the oven to 190 °C (170 °C fan). Divide the dough into 15 pieces of about 45 g, roll into tight balls and space them 5 cm apart on the tray. Cover and leave 30-60 min, until puffy (longer if the dough was chilled).
- 6
Bake. Brush with the beaten egg, mix the topping seeds and sprinkle them over, then bake 18-22 min, until browned and hollow-sounding underneath; the centre reads about 93 °C. Cool on a rack.
Storage
Keep in a bread bag for up to 3 days; refresh at 180 °C for 5 min. Freeze for up to 2 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
