Dylan, my little bread monster, insisted that we have dinner rolls for our Thanksgiving lunch...and offered to make them. We opted for a red quinoa yeast roll. He did a great job! They were delicious.
Ingredients
- 1 C cooked red quinoa (cooked with bay leaves and cinnamon sticks)
- 2 C hot water
- 3 tsp smoked salt
- 2 T active dry yeast
- 1/4 C chardonnay molasses
- 1/4 C ginger syrup (or use honey)
- 3 C white whole wheat flour
- 3 C dark rye flour
- butter
Procedure
Place the hot water in a large mixing bowl, sprinkling the yeast on top. Let bloom for five minutes. Add chardonnay molasses, ginger syrup (or honey), and salt. Add the cooked quinoa and flours. Blend until well combined. Knead for 3-5 minutes until it is smooth and soft. Oil the dough and the bowl, cover and let rise in a warm spot for 35-45 minutes. Once it has risen, punch it down again and shape handfuls of dough into balls. Place the balls in a buttered baking dish, cover, and let rise again - for 10-15 minutes. Preheat the oven to 425.
Place the hot water in a large mixing bowl, sprinkling the yeast on top. Let bloom for five minutes. Add chardonnay molasses, ginger syrup (or honey), and salt. Add the cooked quinoa and flours. Blend until well combined. Knead for 3-5 minutes until it is smooth and soft. Oil the dough and the bowl, cover and let rise in a warm spot for 35-45 minutes. Once it has risen, punch it down again and shape handfuls of dough into balls. Place the balls in a buttered baking dish, cover, and let rise again - for 10-15 minutes. Preheat the oven to 425.
Bake the rolls for 15 minutes at 425. Reduce the heat to 375 and bake for another 15 minutes. Remove the baking pan from the oven and rub the rolls with stick of butter. Pull apart and serve.
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