Pepperberry bread rolls
Warm, purplish bread rolls with a fruity, peppery tang.
Ingredients
- 500 g flour white is best to show off the colour
- 15 g dried yeast or 30g fresh yeast
- ½ tbsp olive oil
- 1 tsp salt
- 30 g ground Mountain Pepperberry
- 300 ml blood heat water plus extra for yeast
Instructions
- Place the yeast in a small bowl and add half cup of blood-heat water.
- Let sit for at least ten minutes to soften, turn into a cream and start bubbling.
- Mix all dry ingredients in a mixing bowl.
- Add the wet ingredients and mix to a soft dough using your hands or a dough hook of a food processor.
- Adjust water or flour quantities so it is soft but not stickily wet.
- Knead for ten minutes until dough is soft and silky.
- Cover with a tea-towel and place dough in a warm location. Note: it must be as warm as possible, because the Mountain Pepperberry contains compounds that slow down yeast processing. The dough will not seem to rise at all, and may even feel cold after proving. This is normal.
- Heat oven to 200-220C.
- Rise ('prove') dough for 60-75 minutes.
- Remember: the Mountain Pepper may make the dough still feel cold. Keep working; it's fine!Gently punch down and knead dough into a long sausage shape.
- Cut or break off about 12 shapes. You can just leave as-is, or twist into shapes, as you prefer.
- Place on a baking sheet on a tray.
- Cover rolls with a tea-towel and place in a warm place for the second proving (about 30 minutes).
- Put rolls straight into hot oven for ten minutes, then turn the oven down to 180C for another ten minutes.
- Take rolls out of oven and let cool.
- To the baker comes the reward - as soon as it's cool enough to handle, break one open and spread with salty butter. You'll get the salt and fruitiness and just a slight peppery tingle. Delicious.
Notes
Makes 12 rolls per 1kg of flour.
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