![]() ![]() Put the rolls into the oven and bake for 30 minutes. You shouldn’t have any topping left over. Let the topping stand for 15 minutes.Ĭoat the top of each roll with a thick layer of topping ( I used a pastry brush to do this). Add more water or rice flour if necessary. The consistency should be stiff like icing but spreadable. Cover the dough with a towel and let it rest while you make the topping.Ĭombine all the topping ingredients in a bowl and beat with a whisk to combine. Shape each piece into a ball and place on a parchment-lined baking sheet (try not to handle it too much). Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces. Place the dough in the greased bowl and cover with a towel and let rise in a warm place for an hour (the dough should double in size). Wash and dry your bowl and oil it lightly. Turn the dough out onto a lightly floured surface and knead for 4 minutes until it’s smooth and elastic. Add the white whole wheat flour 1/4 cup at a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed until the dough comes together. ![]() Stir to dissolve the the yeast and let sit for 5 minutes (the mixture should start to foam and smell yeasty).Īdd the 9 grain cereal, oil, salt and the unbleached white flour. The Dutch Cruch topping should crack and turn a nice golden-brown color.In the bowl of an electric mixer, combine the yeast, water, milk and sugar.Let cool completely on a wire rack before eating. Bake in a preheated 375º oven for 25-30 minutes, until well browned.Sprinkle on the optional salt if you wish-I did.You should err on the side of applying too much topping – a thin layer will not crack properly.Coat the top of each loaf or roll with a thick layer of topping.Add more water or rice flour as necessary.If you pull some up with your whisk it should look like soft peaks.The consistency should be like stiff royal icing – spreadable, but not too runny.Combine all ingredients in a large bowl and beat with a whisk beat hard to combine.Let stand for 20 minutes after applying the topping.Coat the top of each roll or loaf with the topping (recipe below).Cover with a clean towel and let rise for 15 minutes while you prepare the topping.Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). ![]()
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