Crunchy Seed Rolls
November 11, 2015
It's nice to bake with children. My boy has been a keen baker from the age of two. We started in the traditional way by baking Christmas cookies - and of course, eating the raw dough. Now, at the age of six, he likes to bake rolls. So, he is the baker of the week on the blog. He baked and named these rolls, which are full of seeds, because he loves the way they crunch in his mouth.
16 pcs.
1 dl (100 g) spelt grains
3 dl (300 g) water
50 g fresh yeast
1 tbsp honey
1,5 tsp salt
5 dl (500 g) lukewarm water
0,5 dl (45 g) cooking oil
3 dl (1,5 cup, US) salad seed mix*
about 13 dl (700 g) dark wheat flour (yeast bread wheat flour)
*There is a wide range of salad seed mixes available in supermarkets and groceries, but most of them contain sunflower and pumpkin seeds as well as pine nuts. There might be some nuts or dried berries in the blend too. In any case, the bigger bits the better, is a good rule for this recipe.
Boil up 3 dl water and 1 dl spelt grains. Set aside to cool. Pour out the water.
You can do this beforehand because hot water and a child is never a good combination.
In a large mixing bowl, dissolve yeast, salt and honey in lukewarm water. Stir in spelt grains, cooking oil and salad seed mix. Gradually mix in the flour and knead the dough until it's smooth and elastic.
The child can easily knead the dough if you use a mixer together. In addition, all electrical kitchen appliances are super interesting! The future baker is equally inspired if he/she is allowed to decide what happens. Let the child touch the dough couple of times and tell you when it's ready. The child usually hits it right if you lightly steer the conversation.
Cover with a tea towel and let rise for about 30 minutes.
Turn the dough out onto a floured surface and knead about 3–5 minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 8 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.
*There is a wide range of salad seed mixes available in supermarkets and groceries, but most of them contain sunflower and pumpkin seeds as well as pine nuts. There might be some nuts or dried berries in the blend too. In any case, the bigger bits the better, is a good rule for this recipe.
Boil up 3 dl water and 1 dl spelt grains. Set aside to cool. Pour out the water.
You can do this beforehand because hot water and a child is never a good combination.
In a large mixing bowl, dissolve yeast, salt and honey in lukewarm water. Stir in spelt grains, cooking oil and salad seed mix. Gradually mix in the flour and knead the dough until it's smooth and elastic.
The child can easily knead the dough if you use a mixer together. In addition, all electrical kitchen appliances are super interesting! The future baker is equally inspired if he/she is allowed to decide what happens. Let the child touch the dough couple of times and tell you when it's ready. The child usually hits it right if you lightly steer the conversation.
Cover with a tea towel and let rise for about 30 minutes.
Turn the dough out onto a floured surface and knead about 3–5 minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 8 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.
A plastic dough scraper makes it easier for the child to handle the dough and it's also safer than a knife, when the child starts cutting out the pieces.
Preheat the oven to 225°C. With a plastic dough scraper, make a cross into each roll. Bake for 15 minutes.
Remove from the oven and let cool on a wire rack.
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