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High protein bread rolls recipe
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<blockquote data-quote="Deespee23" data-source="post: 2547423" data-attributes="member: 277971"><p>Before anybody says "this is an old thread".....</p><p></p><p>Yes, and so am I, and I've been away a long time.</p><p></p><p>Lost it, gone downhill, but realised gotta get my backside in a sling.</p><p></p><p>So tried this recipe out.</p><p></p><p>First time in a bread machine. Disaster.</p><p></p><p>But it tasted OK, so....</p><p></p><p>Step 2. (With measurements that actually mean something).</p><p></p><p>This:</p><p></p><p>1.5 tsp. dried yeast.</p><p>0.5 tsp. sugar.</p><p>280 ml warm water.</p><p>3 tbsp. olive oil.</p><p>1.5 tsp. baking powder.</p><p>I tsp. Salt.</p><p></p><p>Now the fun bit....</p><p></p><p>120g vital wheat gluten flour.</p><p>30 g oat flour. (Wazz porridge oats up in a blender).</p><p>90g soy flour.</p><p>30g flax meal.</p><p>30g wheat bran.</p><p></p><p>And my own innovation....a sprinkling of Tesco's</p><p>"4-Seed mix" available in their baking aisle...makes the end product so "Lidl", if you know what I mean?</p><p></p><p>So, I did mine with a mixer..</p><p></p><p>Put sugar into a jug and mix with the water.</p><p></p><p>Put dry ingredients in the mixer bowl....and mix thoroughly.</p><p></p><p>Add the warm water/sugar and olive oil, and mix on low setting, with dough hook, for 5 minutes.</p><p></p><p>Or, of course, knead it by hand!</p><p></p><p>By this time, the dough will have consolidated, so take it out, chop it into 8 rolls, put them onto an oiled/non-stick sheet in a warm place and leave to rise for 45 minutes.</p><p></p><p>Do NOT be tempted to knead them again. They will just collapse. LEAVE THEM ALONE.</p><p></p><p>Then bake at 190 deg C for 30 minutes. Actual time depends on how crusty you like 'em. 5 mins + or -.</p><p></p><p>You should be pleased.</p><p></p><p>I was.</p></blockquote><p></p>
[QUOTE="Deespee23, post: 2547423, member: 277971"] Before anybody says "this is an old thread"..... Yes, and so am I, and I've been away a long time. Lost it, gone downhill, but realised gotta get my backside in a sling. So tried this recipe out. First time in a bread machine. Disaster. But it tasted OK, so.... Step 2. (With measurements that actually mean something). This: 1.5 tsp. dried yeast. 0.5 tsp. sugar. 280 ml warm water. 3 tbsp. olive oil. 1.5 tsp. baking powder. I tsp. Salt. Now the fun bit.... 120g vital wheat gluten flour. 30 g oat flour. (Wazz porridge oats up in a blender). 90g soy flour. 30g flax meal. 30g wheat bran. And my own innovation....a sprinkling of Tesco's "4-Seed mix" available in their baking aisle...makes the end product so "Lidl", if you know what I mean? So, I did mine with a mixer.. Put sugar into a jug and mix with the water. Put dry ingredients in the mixer bowl....and mix thoroughly. Add the warm water/sugar and olive oil, and mix on low setting, with dough hook, for 5 minutes. Or, of course, knead it by hand! By this time, the dough will have consolidated, so take it out, chop it into 8 rolls, put them onto an oiled/non-stick sheet in a warm place and leave to rise for 45 minutes. Do NOT be tempted to knead them again. They will just collapse. LEAVE THEM ALONE. Then bake at 190 deg C for 30 minutes. Actual time depends on how crusty you like 'em. 5 mins + or -. You should be pleased. I was. [/QUOTE]
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