Poppy Seed Rolls and Cinnamon Raisin Bread
|Active dry yeast||30 Milliliter (2 Tablespoon)|
|Lukewarm water||125 Milliliter (1/2 Cup)|
|Honey||90 Milliliter (6 Tablespoon)|
|Buttermilk||625 Milliliter, lukewarm (2 1/2 Cups)|
|Tamari||15 Milliliter (1 Tablespoon)|
|Wheat germ||375 Milliliter (1 1/2 Cups)|
|Whole wheat flour||1 1⁄2 Liter (6 - 6 1/2 Cups)|
|Soy oil/Corn oil||90 Milliliter (6 Tablespoon)|
|Poppy seeds||1 Teaspoon|
|Raisins||250 Milliliter (3/4 - 1 Cup)|
1)In a large bowl, dissolve yeast in water and add honey.
2)Once the yeast begins to bubble add in the wheat germ, tamari, buttermilk and 2 cups of flour.
3)Using a hand mixer at high speed, blend the yeast mixture for 5 minutes.
4)Now add ¼ cup of oil and the rest of flour gradually and stir after each addition.
5)Once the dough holds together, knead it to smoothness on a floured surface. The dough should not stick to surface.
6)In a greased large bowl or kettle, place oil coated dough ball.
7)Allow dough to rise by covering container and keeping it in a warm place.
8)Once dough doubles up in bulk, punch out the air and ball it again. Allow to stand at a warm place.
9)Once dough doubles up in bulk a second time, punch out the air and return dough to floured surface.
10) For making poppy seed rolls, divide dough into small balls and coat each with some oil. In a round cake pan of 8 inch size, place 12 of these dough balls and sprinkle with plenty of poppy seeds. Allow to rise.
11)For making cinnamon raisin bread, knead raisins into the cinnamon sprinkled dough. Knead in as many raisins as possible since the dough will rise and raisins might look sparse. Place the dough in a 8 ½ X 4 ½ inch bread pan and allow dough to rise.
12)Once poppy seed rolls dough rises to double its bulk, bake at 400 degrees F for 15 minutes and the reduce heat and bake at 350 degrees F for 20 minutes. Rolls are done when they turn brown.
13)Once the bread dough rises to double its bulk, bake at 350 degrees F for 45 minutes until brown and done.
14)Serve hot. The popy seed rolls can be easily broken while serving.
15)Serve rolls and bread with main course dishes containing gravy or with soups and stews.
Calories 1082 Calories from Fat 177
% Daily Value*
Total Fat 20 g31.5%
Saturated Fat 3.2 g16.1%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 126.4 mg5.3%
Total Carbohydrates 200 g66.8%
Dietary Fiber 31.8 g127.3%
Sugars 28.6 g
Protein 42 g84.4%
Vitamin A 0.4% Vitamin C 1.4%
Calcium 12.3% Iron 64.9%
*Based on a 2000 Calorie diet