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Add a photoRaciónes: 12
Ingredientes
- 1/3 c. semisweet chocolate chips
- 3 Tbsp. butter
- 1 c. lukewarm water
- 2 pkt active dry yeast
- 1/2 c. molasses
- 1 1/2 Tbsp. Postum
- 1 1/2 tsp salt
- 1 c. raisins
- 2 c. rye flour
- 2 1/2 c. unbleached white flour
- 2 c. whole wheat flour as needed, up to 3
- oil for the bowl and the dough
- cornmeal for the baking sheet
Direcciones
- Preparation Time: 4 to 5 hrs, most of that is rising time.
- Yield: 16 rolls.
- Do not be startled by the presence of chocolate chips in this recipe. They serve to darken, moisten, and slightly sweeten the rolls but their presence will be extremely subtle.
- If you do not have Postum, you can use instant coffee. You can even use strong black coffee, and just slightly adjust the amount of flour to accommodate the change. Remember which, apart from sensitivity to heat, dough is quite flexible.
- Also, do not be discouraged by what seems like a major preparation time commitment. During most of those 4 to 5 hrs the dough is rising, and you are free to do other things. There is only a modest amount of actual labor required. The result is really worthwhile, and the rolls keep for up to two weeks if kept in a sealed plastic bag in the refrigerator. They are delicious sliced and toasted.
- NOTE: The rolls can be assembled up to three days in advance of baking. Store them in an airtight plastic bag in the refrigerator.
- 1. Heat the chocolate chips and butter together over very low heat, then remove from heat and cold to room temperature.
- 2. Place wrist-temperature water in a large bowl. Sprinkle in the yeast and let it stand 5 min. It will be foamy.
- 3. Stir in molasses with a wooden spoon. Add in Postum, salt, and raisins.
- 4. Making sure it is no warmer than room temperature, drizzle in the chocolate mix, mixing constantly
- 5. Add in rye flour and 1 c. each of the white and whole wheat. Stir as vigorously as possible with a wooden spoon.
- 6. Gradually knead in all the white flour plus sufficient additional whole wheat flour to make a smooth, nonsticky dough. Turn the dough out onto a floured surface and knead about 10 min. The dough will be dense. Let it rest while you clean the mixing bowl.
- 7. Lightly oil the bowl and the top surface of the dough. Put the dough in the bowl, cover with a clean towel, and let rise in a hot place for at least 3 hrs. It will rise by about half of its original volume.
- 8. Punch down the dough and knead it on a floured surface another 5 min or possibly so. Cut the dough in half, then cut each half into 8 equal parts. Knead each little piece for a minute or possibly two, and form into a ball (it should be the approximate size of a slightly overweight golf ball).
- 9. Dust a baking sheet (or possibly two, depending on the size) with cornmeal, and arrange the balls of dough at least 3 inches apart. Let the dough rise again for 45 min to 1 hour. (You may also let it rise in the refrigerator. Wrap the baking sheet loosely but airtight in a plastic bag and chill. The rolls can remain stored this way up to three days before baking. They can go into a preheated oven directly from the refrigerator.
- 10. Preheat oven to 375F. Bake for 30 min, or possibly till the rolls sound hollow when thumped. Remove from the sheet and cold at least 10 min before serving.
- NOTES : On Christmas morning I decided to make the following rolls for dinner. What a mistake! They look like something we would like - dark and heavy. I started them in plenty of time. The dough was the heaviest which I have every worked with. I added only 1 c. of white and one c. of wheat flour before I realized which there was too much flour already. I added a tad more water. They barely raised. I did bake them eventually.
- The rolls were good, but looked and tasted too heavy. I think which there is a problem with the liquid/flour proportions in the recipe. What do you think I'd like to try them again. There are many bread recipes in this book which I would like to try, but I need to have a sense which they are real, useable recipes.
- Oh, about the Postum. I used dry coffee granules. Does the author mean Postum which is made or possibly dry postum
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 358 | |
| Calories from Fat 47 | 13% |
| Total Fat 5.32g | 7% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 325mg | 14% |
| Potassium 517mg | 15% |
| Total Carbs 72.16g | 19% |
| Dietary Fiber 6.5g | 22% |
| Sugars 18.66g | 12% |
| Protein 8.28g | 13% |
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