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Bread, 50/50 Rolls / Bread Recipe
The same quantity will make two loaves. If choosing to make these, silicon/'Bakewell' paper will stop the bread sticking in the tins.
If using rye or spelt flour, you will need a little less water, so hold back!
- Suitable for Vegetarians
- Suitable for Vegans
For about 32 plain rolls (depending on size):
Ingredients for about 32 plain rolls (depending on size):
454g/1 lb Wholemeal Flour / or Rye or Spelt Flour
454g/1 lb Strong White Plain Flour
15ml (1 tablespoon) Olive Oil
1 teaspoon (5ml) Salt
567ml/1 pint warm, not hot, water
1 sachet ‘Easy Bake’ Dried Yeast
1. Mix the dry ingredients together in a big bowl.
2. Sprinkle over the olive oil, and rub in.
3. Add ¾ of the warm water, and knead to a smooth dough.
4. Slowly add the remaining water (you may not need it all, or you might need a touch more – this will depend on the condition of the flour, and the accuracy of measuring).
5. Knead until the dough comes away from the edges of the bowl easily – then knead for a further 5 minutes.
6. Put the bowl in a plastic carrier bags, or cover with cling film and set aside, in a warm place, until it doubles in size (about 1 hour).
7. Knock the doughback to expel all the air, and knead again for 2 minutes.
8. Roll the dough into balls half the size of rolls, and spread out on very-lightly-floured baking sheets – put somewhere warm to double in size again – about 1 hour maximum.
9. Brush with lightly-beaten egg (or a little milk) being careful not to damage the shape of the rolls
10. Heat the oven to 200°/400°/Gas 6.
11. Bake the rolls for 20 minutes, then remove to cool – they should sound hollow, when taped on their bottoms. If making bread, bake for 25 minutes (lightly-covered with tin foil), the remove tin foil and cook for a further 25 minutes.
To keep, put in an airtight container, when completely cold, or freeze on the day of baking.