Organic Bread Rolls with Rapeseed Oil

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 40 mins
Course Breakfast
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g wheat flour (oranic, type 550)
  • 2 tablespoon rapeseed oil
  • 325 ml water, lukewarm
  • 2 teaspoons, leveled salt (Himalayan salt)
  • 1 teaspoon cane sugar
  • 1 pack dry yeast
  • 100 ml cold water
  • 2 pinches potato starch
  • Flour to work with
Organic Bread Rolls with Rapeseed Oil
Organic Bread Rolls with Rapeseed Oil

Instructions

  1. Put the flour and all other ingredients in a bowl and mix with a hand mixer. The dough is ready when it no longer sticks to the bowl. Cover the bowl with a cloth and let the dough rise for 30 minutes. Line a loaf pan for 500 g bread with baking paper.
  2. After 30 minutes, dust the work surface, dough and hands with flour. Lift the dough out of the bowl and knead again with your hand until tension. Pour the dough into the mold and smooth it out with a spoon and a little water and make a lengthwise cut.
  3. Preheat the oven to 180 ° C and put the pan in the oven. Set the temperature to 165 ° C and finish baking the mares in 45 minutes. Remove the mares from the baking paper and from the mold, coat the crust with the starch-water mixture and place in the oven for another 5 minutes. Some of the starch-water mixture can be left over.

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