Saturday, 1 May 2010

Rye and Wholemeal Rolls

These are my favourite bread rolls, they're really easy to make, just take a little time. They go great with the tomato and basil soup, and are perfecxt with a little low fat spread, or just as a sandwich! You can add a few seeds or rye flakes for some interesting texture combinations.

Rye and Wholemeal Rolls
Serves 12
180g rye flour
200g wholemeal flour
15g fresh yeast
500ml water
1 tsp honey
1/2 tsp salt

Quite a simple case of mixing everything together and mixing, leave to rise for 2 hours, roll out onto a surface and knead for 10 minutes. Divide into 12 smallish rolls and put them very widely spaced on baking paper
Cover with a wet tea towel and let rise for another hour.
Cook for 20-25 mins at 170 and enjoy!

106 calories per serving, 0.8g F, 0.1g SF, 21.5g C, 0.6g S, 5.2g Fb, 4.6g P

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