New guy posts pics

of course i'll share the recipe.
whole grain rolls

1 cup (4oz) bread flour

1/2 cup water

1/8 tsp instant yeast

1.5 cups water

3 Tbsp unsalted butter

1 1/2 tsp table salt

1 Tbsp Barley Malt Syrup

1 cup Bob’s Red Mill 8 grain cereal mix

 2 tsp instant yeast

3 cups (12 oz) bread flour

about a cup of toasted sunflower and pumpkin seeds (optional)

enough oats for topping (optional)

Mix first three ingredients and allow them to ferment for 12-24 hours. 

Once the ferment mix has ripened to your liking, combine the water, butter, salt and malt syrup in a small saucepan and bring everything to a simmer.  As soon as bubbles begin to appear around the edge of the saucepan, shut of the heat and throw in the cereal mix making sure to it stir together well;  set that aside to cool.   Once it has cooled down to room temp, add it to the bowl with the pre-ferment and mix these together until a homogenous sticky batter/dough forms.  

Sprinkle the remaining 2 tsp yeast over this ferment/cereal mix and then start to add in the remaining flour until a soft sticky dough forms.  Place this out onto a floured surface or the workbowl of a mixer and begin to knead adding flour as necessary to keep the dough from sticking to our hands; the dough should be a little sticky but workable.  Once the dough is showing signs of good gluten development, knead in you seeds (if using) and place it in a bowl coated with oil and allow to rise.

After 1 hour of rising, lightly degass the dough and make a letter fold.  Repeat this a second time in the other direction and place the dough back into the rising bowl seam side down and allow this to rise one more hour.

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After 1 hour degass the dough and divide into 12 pieces.  Form the dough into rounds and place them into a greased 13 x 9 inch baking pan, spaced no more than an inch apart on all sides.  Preheat the oven to 425.  Cover the dough and allow to rise 30-45 minutes more while oven heats.  As soon as they appear swollen and puffy paint them with egg wash(1 yolk + 1 TBSP water) and sprinkle with a mixture of seeds or oats.  Bake about 25-30 minutes until golden brown and fragrant.