Whole Wheat Dough; Crusty Wholemeal Rolls; Malted Oatbran Rolls - Panasonic Bread Bakery SD-253 Operating Instructions & Recipes

Crusty Wholemeal Rolls

Ingredients:
3 tsp
Surebake yeast
N
450
wholemeal flour
2 Tbsp
gluten flour
3 Tbsp
kibbled wheat
3 Tbsp
sesame seeds
1 Tbsp
treacle
2 Tbsp butter
2 Tbsp milk powder
1 tsp salt
300 ml water
1 egg, lightly beaten
poppy seeds
Method:
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
Turn the dough out into a greased bowl.
2
Cover and let the dough rest for 20 minutes in
the refrigerator.
Divide the dough into 12 Ñ 16 equal portions.
3
Shape into rolls and place on a greased
baking tray. Cover and leave to rise in a warm
place (30 Ñ 35¡C) for 30 Ñ 50 minutes or until
doubled in size.
Brush the tops with beaten egg, then
4
sprinkle with seeds.
Bake in a preheated 200¡C oven for 20 Ñ 30
5
minutes or until golden brown.

Whole Wheat Dough

tsp=teaspoon Tbsp=tablespoon

Malted Oatbran Rolls

Ingredients:
3 tsp
Surebake yeast
N
450
wholemeal flour
2 Tbsp
gluten flour
1 / cup
oatbran
4
2 Tbsp
Maltexo
2 Tbsp
butter
2 Tbsp milk powder
2 tsp salt
300 ml water
1 egg, lightly beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
Turn the dough out into a greased bowl.
2
Cover and let the dough rest for 20 minutes in
the refrigerator.
Divide the dough into 12 Ñ 16 equal portions.
3
Shape into rolls and place on a greased baking
tray. Cover and leave to rise in a warm place
(30 Ñ 35¡C) for 30 Ñ 50 minutes or until doubled in
size.
Brush the tops with beaten egg, then sprinkle
4
with seeds.
Bake in a preheated 200¡C oven for 20 Ñ 30
5
minutes or until golden brown.
36