Panasonic SD-BT10P - Manual (Page 30)

Whole Wheat Dough
mode
CRUSTY WHOLEMEAL ROLLS
2t Surebake yeast
300 g wholemeal flour
1 T gluten flour
2T sesame seeds
2T kibbled wheat
1 T butter
1 T milk powder
11 salt
1 T treacle
220 m i water
WHOLEMEAL AND CORNMEAL
ROLLS
• Make dough according to instructions on page
14.
•Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in
the refrigerator.
• Divide the dough into 9—12 equal portions—
shape into rolls (you may need to use floured
hands) and place on a greased baking tray.
Cover and leave to rìse in a warm place
(30—35°C) for 30—50 minutes or until doubled
in size.
• Brush the tops with beaten egg, then sprinkle
with poppy or sesame seeds,
•Bake in a preheated 200°C oven for 15—20
minutes or until golden brown.
2t Surebake yeast
150 g wholemeal flour
150 g white flour
50 g cornmeal
1 T butter
1 T milk powder
1 t salt
1 T treacle
220 m£ water
• Make dough according to instructions on page
14.
•Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in
the refrigerator.
• Divide the dough into 9—12 equal portions—
shape into rolls (you may need to use floured
hands) and place on a greased baking tray.
Cover and leave to rise in a warm place
(30—35°C) for 30—50 minutes or until doubled
in size.
• Brush the tops with beaten egg, then sprinkle
with poppy or sesame seeds.
• Bake in a preheated 200°C oven for 15—20
minutes or until golden brown.
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