We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Gluten Free Soft Seed Bread - Rolls
Prep Time : 00h 00
Cooking Time : 00h 18
11 Rolls
Preparation Time: 8 minutes
Proofing and Resting Time: 35 minutes
Baking Time: 18 minutes
Outcome: 11 Rolls
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Gluten Free Soft Seed Bread
- 250 g Gluten Free Bread Mix
- 11 g Instant yeast
- 380 ml Water, approx.
Method
- Mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Scale the dough into 80 g pieces.
- Mould the dough in your preferred shape, we recommend long and oval and place onto a greased baking tray.
- Spray the dough tops of the dough pieces with water and dip into gluten free soft seed bread or oats.
- Allow the dough to final proof for 35 - 45 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 190°C when you put the rolls in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- After approximately 5 minutes of baking decrease the temperature to 160°C and bake the rolls for 18 - 22 minutes.