The Babes are on a roll this month … a muesli roll. Muesli is best known as a breakfast dish made of raw rolled oats, seeds, nuts and dried fruit and such. According to the info on Wikipedia, muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. It is also enjoyed for a light dinner in some countries.
I could eat it anytime, breakfast, noon, dinner, you name it. So when Karen of Bake My Day chose these muesli rolls as the bread of the month for June, I knew I would not be disappointed.
I was in a festive mood when it came time to photograph the rolls so I decided to showcase them in red.
Using flaked oats and home-milled oat flour
I’ve wanted to test the flaker attachment for my WonderMixer for a while and these rolls provided the perfect opportunity. I made my own rolled (flaked) oats. It was a whole lot of fun watching the oat groats go in the hopper and the flakes come out.
I enjoyed that process so much that I decided to use the milling attachment to mill some of the oat groats into oat flour and use that in the rolls as well. In the midst of all this, I laughed and determined that I was completely over-the-top with my bread-baking gadgets, but that didn’t stop me. I plan to have lot’s more fun with them.
The oat flour and flaked oats were pretty course so I utilized a soaker for the oats and seeds and prepared it a couple of hours before mixing the final dough. What I ended up with is muesli rolls my way. Feel free to make them your way.
These muesli rolls are simple to make, they taste good, and they are filled with good-for-you ingredients. They have just a hint of sweetness. Enjoy them for breakfast or with dinner or both. I like them warm with butter, but they go well with cheese and/or a smidgen of jam.
Muesli Rolls with Oat and Seed Soaker
- Yield: 14–20 rolls 1x
Description
These muesli rolls are simple to make, they taste good, and they are filled with good-for-you ingredients. They have just a hint of sweetness so enjoy them with breakfast or dinner or for a snack.
Ingredients
Soaker:
- 50 gr (1/3 cup) oat flour
- 40 gr (1/2 cup) flaked or rolled oats
- 30 gr (3 Tbs) flaxseeds
- 80 gr sesame seeds
- 80 gr (1/2 cup) sunflower seeds
- 30 gr pumpkin seeds
- 50 gr (1/4 cup) dried cranberries
- 245 gr (1 cup) water
Final Dough:
- 450 gr (2.3/4 cups) all-purpose flour
- 8 gr (2.3/4 tsp) instant dry yeast
- 10 gr (2 tsp) salt
- 10 gr treacle or blackstrap molasses
- 40 gr honey
- 20 gr (4 tsp) olive oil
- 125 gr (1/2 cup) water
- 40 gr (scant 1/2 cup) walnut pieces (chopped small)
- 50 gr (1/4 cup) dried dates (or other dried fruit), chopped
Topping
- 50 gr (1/2 cup) flaked oats to decorate
Instructions
Making the Seed Soaker:
- Place the oat flour, flaked or rolled oats, seeds and dried cranberries in a medium bowl. Pour 1 cup of room temperature water over them, cover with plastic wrap and let them soak for 2 hours.
Mixing the Final Dough:
- Place the all-purpose flour, yeast, salt and wet ingredients, including the soaker, in a large mixing bowl. Using a wooden spoon or a Danish dough whisk, mix to form a dough. Transfer the dough to a lightly floured surface and knead for 15 minutes, resting it for 1 minute every 2-3 minutes until dough is smooth and elastic. Check dough throughout kneading for stickiness; add a little more water or flour if necessary to achieve a soft dough that is not too firm.
- Add the chopped walnuts and dried dates (or other dried fruit). Knead until well incorporated and combined into dough.
- Place dough in a lightly oiled bowl, cover with plastic wrap and let it proof in a warm place for about 1 1/2 hours, until the dough has doubled in size. Gently knock back dough in bowl by folding it back onto itself several times. Cover again and leave for an additional 30 minutes.
- Turn the dough out onto a lightly floured work surface. Sprinkle flour over top of dough (which was on the bottom of the bowl). Very carefully turn dough over and gently flatten to 2cm (3/4 in) thick.
- Using a bench knife or large chefs knife, cut the dough into 7cm (2 3/4in) squares.
- You can bake them as squares if you like, but I chose to form them into round buns.
- Brush the tops with water using a pastry brush or spray them with water using a spray bottle. Roll the buns in the rolled oats, and pat down gently to make sure they stick.
- Line a baking tray (cookie sheet) with baking (parchment) paper. Place rolls onto lined tray (sheet), leaving a 2-3cm (3/4-11/4in) gap between each roll. Cover with plastic wrap and leave to prove for 30-45 minutes, depending on room temperature.
- Transfer the rolls (on the baking sheet) to a preheated 230C/450F/Gas 8 oven. Spritz them lightly with water and quickly close oven door. Bake for 20-25 minutes, turning baking sheet around halfway through baking if needed. Remove rolls from oven and place on a wire rack to cool.
Notes
adapted from Muesli Rolls from the Global Baker by Dean Brettschneider
- Category: Multigrain Rolls
- Cuisine: Rolls
Who are the Bread Baking Babes?
- Bake My Day – Karen
- blog from OUR kitchen – Elizabeth
- Bread Experience – Cathy
- Feeding my Enthusiasms – Pat/Elle
- girlichef – Heather
- Life’s a Feast – Jamie
- Lucullian Delights – Ilva
- My Diverse Kitchen – Aparna
- My Kitchen In Half Cups – Tanna
- Notitie Van Lien – Lien
- Thyme for Cooking – Katie (Bitchin’ Bread Baking Babe Bibliothécaire)
- Karen’s Kitchen Stories – Karen
- Judy’s Gross Eats – Judy
Did you know? We added a couple of new Babes…. Karen from Karen’s Kitchen Stories and Judy of Judy’s gross eats. Please welcome our newest Bread Baking Babes!
Happy Baking!
Cathy
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