Dinner was just some leftover Quorn "beef" Stew and 80g peas.
Being a Sunday, I decided to do a spot of baking and I made some coarse bran rolls to be made into crisprolls
Crisprolls
10g dried yeast
1 tablespoon (20g) golden syrup
200ml tap water
250g very strong white bread flour
1 large free range organic egg
50g coarse wheat bran
1 tsp salt
Combine yeast with warm water & golden syrup and leave to bloom.
Add 150g flour, the egg, salt and bran. Mix well and add as much of the remaining flour as required to get a soft dough. Knead lightly and leave to rise until double in bulk.
Knock back and knead with the rest of the flour until smooth and elastic. Shape into 15 rolls and arrange on baking trays. Leave to rise until doubled in bulk, then bake in a hot oven for about 15 minutes.
Allow to cool, then split each roll lengthwise into two halves. Arrange on a baking tray at dry in a low oven until perfectly crisp, an hour or more.
Makes 15 rolls/30 Crisprolls
Nutrition Data per crisproll
Calories (kcal) 36.7
Carbohydrate (g) 6.3
Protein (g) 1.8
Fat (g) 0.5
Fibre (g) 1.1
Crisprolls
10g dried yeast
1 tablespoon (20g) golden syrup
200ml tap water
250g very strong white bread flour
1 large free range organic egg
50g coarse wheat bran
1 tsp salt
Combine yeast with warm water & golden syrup and leave to bloom.
Add 150g flour, the egg, salt and bran. Mix well and add as much of the remaining flour as required to get a soft dough. Knead lightly and leave to rise until double in bulk.
Knock back and knead with the rest of the flour until smooth and elastic. Shape into 15 rolls and arrange on baking trays. Leave to rise until doubled in bulk, then bake in a hot oven for about 15 minutes.
Allow to cool, then split each roll lengthwise into two halves. Arrange on a baking tray at dry in a low oven until perfectly crisp, an hour or more.
Makes 15 rolls/30 Crisprolls
Nutrition Data per crisproll
Calories (kcal) 36.7
Carbohydrate (g) 6.3
Protein (g) 1.8
Fat (g) 0.5
Fibre (g) 1.1
Posts
No comments:
Post a Comment