Walnut & Flaxseeds Wholemeal Rolls

I've been quite slow in updating my blog lately. Partly was because I got put off by having to type in the recipe, and partly because I was venturing and reading new recipes. However, no matter how long I put it off, I knew I just have to update them one day. Therefore, this a delayed post.

I made Walnut & Flaxseeds Wholemeal Rolls last weekend. I added the flaxseeds myself as it was not in the original recipe. This recipe was extracted from "Baking Code" by Alex Goh.

Recipe for Walnut & Flaxseeds Wholemeal Rolls.

Overnight Sponge Dough

(makes approx. 155g dough)

Ingredients:

100g Bread flour

60g Water (room temperature)

1/4 tsp Instant yeast

Method:
1. Mix the instant yeast with 20g of water until well-blended.
2. Add in the remaining ingredients and knead to form a dough.

3. Let it proof for 30mins.

4. Wrap in cling film and keep in the refrigerator overnight.

Main Dough
Ingredients:
A:
200g Bread flour
100g Wholemeal flour
15g Brown sugar
3g Salt
5g Instant yeast

B:
60g Overnight sponge dough
1 tsp Molasses
190g Cold water

C:
20g Butter

D:
70g Walnut, chopped
10g Flaxseeds

Method:
1. Mix A until well-blended. Add in B, knead to form a dough.
2. Add in C, knead to form a smooth and elastic dough. Add in D, mix until well-combined.
3. Cover it with cling film, allow it to proof for 60mins in a warm place.
4. Divide the dough into 60g each and mould it round. Allow it to rest for 10mins.

5. Flatten the dough and shape it into oblong shape. Place it onto a greased pan (or put them into a bundt pan like what I did), allow it to proof for another 60mins.
6. Bake at 200C for 12 mins.

For me, in order to finish up my overnight sponge dough, I made 2.5x of the original recipe. The rolls remained soft even after three days. With the overnight sponge dough, it really retains the softness of the bread even after three days!