Bread

Whole Wheat Bread Balls with Rosemary

I love those balls so much and have made them plenty of times. Just for us two, for dinners, for parties. For burgers, for cheese for scooping sauce or loading pasta on the fork!

The moment Nikos brought me 3 lovely Baking and Pastry Recipe Books of Caroline Bretherton I immediately laid my eyes on this recipe. And threw my arms around him of course! He knows exactly what I like.

The first time I baked them and the house smelled of freshly baked bread, I realised that this is the smell of innocence, happiness, childhood years and love all at once! I gave them a heartsnyum adaptation adding my favorite herb, rosemary, and they came out appetizing. The crust is golden crispy and the inside is fluffy and light. Give them a try!

WHAT YOU NEED (for 6 bread rolls the size of a big orange):

  •  2 teaspoons dry yeast powder
  • 1 teaspoon brown sugar
  • 450 gr whole wheat flour – plus a little for sprinkling
  • 1 1/2 teaspoon salt
  • 2 teaspoons rosemary
  • 1 teaspoon crashed black pepper
  • 1 teaspoon sesame seeds (optional)
  • a little olive oil for greesing

KNOW HOW:

  1. In a small bowl add the yeast, the sugar and 150 ml lukewarm water. Let the mixture become creamy and foam.
  2. In a big bowl add the flour with a pinch of salt and add the yeast mixture. Gradually add another 150 ml of lukewarm water. Stir until the dough consistent. If too dry, add a little more water. If you have a mixer with a hook, work it in there from now on. If not, place it on a clean surface you have sprinkled a little flour first and knead for 10′-15′, until it’s soft and elastic. Add the rosemary and pepper and knead again.
  3. Greese a bowl with olive oil and place the dough in. Cover it with a kitchen towel and let it rest for 1 1/2 hour in a warm environment until its size doubles. What I do, is place it with the bowl in the oven at max 50 C ( 120 F) always keeping an eye.
  4. Tap the dough to let the air go and knead for a few minutes more. Split it in 6 pieces and form 6 balls.
  5. Greese a pan and place the balls. Let them rest again for 30′ covered with a towel.
  6. Preheat the oven at 200 C ( 390 F).
  7. Apply a little water on top and sprinkle with the sesame seeds (optional).
  8. Bake for 25′-35′ until they turn dark brown and the sound hollow when tapping them on the bottom.
  9. Let them cool in the pan for a few minutes and then place them on a rack to cool down completely.
  10. They are best to eat the same day. They last for 2-3 days in the fridge, too.

dav

Enjoy the best aroma your house can get!!

Love,

Evgenia ♥♥

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