{BBB} Five Grain Bread Rolls

The Bread Baking Babes are celebrating their one year anniversary this month. After a year of baking together, they decided to make their anniversary month extra special by including a few more bakers, in order to complete a dozen once again. And guess what, I get to be one of those included bakers. It’s true, I am a Babe!!!

This month, we baked up breads made with a variety of flours and nuts (or seeds in my case!). This seemed to be a challenge around the world with the different types of flours and different levels of hydration that each has. I found in my kitchen in Peru, that the rye flour does not produce a pretty loaf of bread and the second time around I left it out completely. I also replaced toasted amaranth flour for the brown rice flour. My adapted recipe is shown here, but the original recipe is found on My Kitchen in Half Cups.

Five Grain Bread

2 teaspoons of active dry yeast
1/4 cup of warm water
1 3/4 cups of water, room temperature
3 cups of flour
1/2 cups of oat flour or finely ground rolled oats
1/2 cup of whole-wheat flour
1/2 cup of toasted amaranth flour
2 teaspoons of salt

1. Stir the yeast into the warm water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in the 3 cups of water. Mix the flour, wheat flour, amaranth flour and salt together in a medium bowl. Stir in 2 cups at a time into the dissolved yeast, stirring vigorously with a wooden spoon or rubber spatula. The dough should come together easily. Knead on a floured surface, sprinkling with additional all-purpose flour as needed, until firm, elastic, and no longer sticky, 8 to 10 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.

2. Turn the dough out onto a lightly floured surface. The dough should be moist, firm, and noticeably elastic, if slightly sticky. Cut the dough into twelve equal pieces and shape each into a pinched ball. Place the ball, pinched side down into a lasagna pan coated with cooking spray and cover with a heavy towel. Allow the rolls to rise until truly doubled, about 1 to 1 1/2 hours.

3. Heat oven to 400F. (Mine were brushed with egg white and sprinkled with sunflower seeds before baking.) Bake 40 to 45 minutes; bake the last 5 to 10 minutes out of the pans on a baking stone or baking sheet to brown the bottoms and sides. Cool completely on a rack.

I enjoyed these fresh out of the oven with butter and the next day as a delicious sandwich with tomato, queso fresco and avocado. Yum! Don’t forget to visit the other babes and see how they enjoyed this Five Grain Bread!

Five Grain Bread is being served up as the Bread Baking Babes challenge of the month. This months challenge was hosted by Tanna of My Kitchen in Half Cups, February’s kitchen of the month. You too can be a bread baking buddy and earn a badge! You have until February 26th to bake this bread. Check out further details on becoming a buddy on My Kitchen in Half Cups. Or enjoy one of the other Bread Baking Challenge breads which I have baked.