Mixed Seeds & Nuts Sultana Bread Roll

Recipe

14 INGREDIENTS • 9 STEPS • 2HRS 30MINS

Mixed Seeds & Nuts Sultana Bread Roll

5

3 ratings

One bread mix of flour can produce dozens of different loaves simply by the addition of a few extra ingredients.

Mixed Seeds & Nuts Sultana Bread Roll

Save

Thank God I Bake

Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.

http://thankgodibake.blogspot.com.au/

One bread mix of flour can produce dozens of different loaves simply by the addition of a few extra ingredients.

2HRS 30MINS

Total Time

$1.13

Cost Per Serving

Ingredients

Servings

8

US / Metric

1/2 cup

Water

2 1/2 cups

Bread Flour

1/2 cup

1

1/4 cup

Dark Brown Sugar

1 tsp

1 Tbsp

Milk Powder

1/2 Tbsp

Instant Dry Yeast

2 Tbsp

1/2 cup

Sultanas

3 Tbsp

1/4 cup

Pepitas

2/3 cup

Walnut, chopped

1

Egg, separated

Nutrition Per Serving

VIEW ALL

Calories

389

Fat

15.9 g

Protein

12.0 g

Carbs

51.1 g

Mixed Seeds & Nuts Sultana Bread Roll

Save

Thank God I Bake

Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.

http://thankgodibake.blogspot.com.au/

Cooking InstructionsHide images

step 1

Begin by making the water roux. Whisk together Water (1/2 cup) and Bread Flour (3 Tbsp). Whisk until smooth. Cook on medium heat and bring to a gentle boil. Continue to stir until smooth and thickened. Set aside.

step 2

Put Dark Brown Sugar (1/4 cup), Salt (1 tsp), Bread Flour (2 1/3 cups), Milk Powder (1 Tbsp), Instant Dry Yeast (1/2 Tbsp), and Butter (2 Tbsp) in a clean working surface. Make a well and add the 120 grams of the water roux, Milk (1/2 cup) and Egg (1) into the well.

step 2 Put Dark Brown Sugar (1/4 cup), Salt (1 tsp), Bread Flour (2 1/3 cups), Milk Powder (1 Tbsp), Instant Dry Yeast (1/2 Tbsp), and Butter (2 Tbsp) in a clean working surface. Make a well and add the 120 grams of the water roux, Milk (1/2 cup) and Egg (1) into the well.

step 3

Knead until it becomes gluten develops and it becomes a dough. Gently roll in half of the nuts and seeds - Sultanas (1/4 cup), Flaxseeds (1 Tbsp), Pepitas (2 Tbsp), and Walnut (1/3 cup). Cover with wet towel until it doubles in size, about 45-60 minutes.

step 3 Knead until it becomes gluten develops and it becomes a dough. Gently roll in half of the nuts and seeds - Sultanas (1/4 cup), Flaxseeds (1 Tbsp), Pepitas (2 Tbsp), and Walnut (1/3 cup). Cover with wet towel until it doubles in size, about 45-60 minutes.

step 4

When ready, transfer the dough to clean, floured working surface. Gently begin to deflate the dough and squeeze all the air out. Divide dough into 8 portions.

step 4 When ready, transfer the dough to clean, floured working surface. Gently begin to deflate the dough and squeeze all the air out. Divide dough into 8 portions.

step 5

Form each portion into a roll sized shape and place onto a floured baking pan. Cover with cling wrap and rest for another 45-60 minutes or until the rolls double in size.

step 5 Form each portion into a roll sized shape and place onto a floured baking pan. Cover with cling wrap and rest for another 45-60 minutes or until the rolls double in size.

step 6

Seperate the Egg (1) white from the yolk.

step 7

Preheat an oven to 180 degrees C (350 degrees F).

step 8

Before baking, brush some of the egg white on top of each roll. Mix the remaining Sultanas (1/4 cup), Flaxseeds (1 Tbsp), Pepitas (2 Tbsp) and Walnut (1/3 cup) together, and sprinkle the mixed seeds and nut mixture on top of the rolls.

step 8 Before baking, brush some of the egg white on top of each roll. Mix the remaining Sultanas (1/4 cup), Flaxseeds (1 Tbsp), Pepitas (2 Tbsp) and Walnut (1/3 cup) together, and sprinkle the mixed seeds and nut mixture on top of the rolls.

step 9

Bake for about 25 minutes until golden brown. Transfer to rack and let them cool down before enjoying.

step 9 Bake for about 25 minutes until golden brown. Transfer to rack and let them cool down before enjoying.

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