Muesli Rolls sans Chocolate (BBB June 2015)

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BBB: Let's Get Baking  wp-image-2125 summary: recipe for Muesli Rolls, based on a recipe for Muesli Rolls with Chocolate Chips in Dean Brettschneider’s book “Bread”; my reading skills have not really improved; a Bread Baking Babes project; another lawn sale find; (click on images to see larger views and more photos)

Bread Baking Babes (BBB) June 2015

We are very pleased to welcome to two new BBBabes! They are Judy (Judy’s Gross Eats) and Karen K (Karen’s Kitchen Stories). We’re thrilled that they’ve joined our happy little band.

BBB Muesli Rolls wp-image-2118 When Karen in the Netherlands announced that we would be making Muesli rolls this month, I jumped for joy. I love bread with lumps in it!

And plenty of lumps there are: rolled oats, flax seeds, sesame seeds, chopped nuts, sunflower seeds, pepitas, chocolate chips…. What?? Since when does Muesli have chocolate in it? :stomp:

Don’t get me wrong. I love chocolate. And I think that chocolate, dried fruit and nuts is a wonderful combination. But I am my mother’s daughter; I cannot condone chocolate in Muesli. (Mum wouldn’t let us have anything sweet before noon…).

Luckily, I won’t be in too much hot water. The recipe does say that the chocolate is optional.

BBB Muesli Rolls diary:

13 May 2015, 07:12 I love the look of these rolls! Especially that they’re not too sweet. And we were just given two large mason jars of black strap molasses too! How brilliant.

12 June 2015, 07:02 I’ve decided to buck tradition and make the BBB bread early. {gasp}

07:12 T just suggested that because it’s such a beautiful day, we go for a short bike ride. I was all for it, as long as we got home by 9. “No problem”, he said….

11:48 We got home about fifteen minutes ago. It turns out that bicycling downtown in Toronto at rush hourtakes much longer than expected :lalala: – especially when there are Indy car trials (quel noise level!!) taking place on one of the arteries usually used by regular drivers . It doesn’t help that several of the official bike paths are closed for maintenance so they’ll be spectacularly spotless and beautiful for the PanAm Games next month. :stomp: :stomp:

13 June 2015, 06:55 Today!! I’m going to make the bread today!

07:01 A moment ago, T said, “It’s such a beautiful day. Let’s take coffee and bread and cheese and bicycle over to the lake to have breakfast while it’s still quiet on the Lakeshore.” Again I was all for it, as long as we got home no later than 9. “No problem”, he said again….

10:45 Hmmm… we just got home. And it WAS beautiful. And very peaceful. It was softly overcast (ha! the weather office PROMISED that it would be sunny and warm all day today) and cool. We passed by people just setting up tables for a farmers’ market and rode on, stopping at several lawn sales before having a leisurely breakfast. And on the way back we got the most beautiful beets at the farmers’ market.

Even though it’s a little late, I’m going to make the bread anyway.

11:21 All those ingredients for the muesli! If I’d had them all out, it would have been a breeze to make this bread. But in spite of the extra time required for getting out all those extra ingredients, it was pretty easy. The dough is now languishing in the oven with only the light turned on.

Place dough in a lightly oiled bowl, cover with clingfilm (plastic wrap) and leave […] until dough has doubled in size
 
-BBB Muesli rolls recipe

Hahahahahahaha! As if. I simply left the dough in the unwashed mixing bowl and covered it with a plate.

Miracle of miracles!! The sun just came out!!

16:21 I’ve already pushed the dough down twice. And it’s beautifully smooth and lovely – although maybe a bit on the stiff side. I’m pleased and completely unsurprised that it’s NOT sticking to the sides of the bowl… (“lightly oiled bowl” pffffffffft!).

So I’m going to shape it. And I’m NOT going to make 15 rolls. …who makes 15 rolls??

I like even numbers. I’ll make 16….

16:45 One of these days, I might learn how to read. (Don’t hold your breath though.)

Tip dough upside down onto a lightly floured work surface. Sprinkle flour over top of dough (which was on the bottom of the bowl). Very carefully turn dough over and gently flatten to 2cm (3/4 in) thick. Using a dough scarper or large chef’s knife, cut dough into 7cm (2 3/4in) squares. Using a pastry brush, brush the tops with water, Sprinkle entire surface of each roll with rolled oats, and pat down gently to stick them on.
 
-BBB Muesli rolls recipe

Rats. I wish I’d noticed this before. It would have been so much easier to simply cut the dough into squares! I struggled to make rounds. The dough is quite stiff and doesn’t really want to be shaped.

To put the topping on, I dipped the tops of each round into a bowl of water and then rubbed it around in some quick oats. Somehow, I just can’t see the rolled oats being anything but cardboard-like if they’re on the outside of the rolls.

Next time, I’ll make squares and then use my method to put the topping on. It seems way easier than “pat[ting] down gently to stick them on”.

18:12 I imagined that I’d be baking the rolls around now. But they haven’t risen quite enough yet. Drat.

19:40 They’re baked! Hmmmm… not much oven spring, is there? But they smell good!

I can’t wait for breakfast now.

muesli rolls wp-image-2117

Well. With virtually zero oven spring, the rolls are on the heavy side. I’m thinking now that I probably should have added more water. What a shame that I didn’t notice the following instruction until now:

[A]dd a little more water or flour if necessary to achieve a soft dough that’s not too firm
 
-instruction in BBB June 2015 recipe

Muesli Roll wp-image-2120 T agrees the rolls have a good flavour but has decreed that they are too dense. He prefers “fluffier bread”. (Why am I suddenly reminded of Heidi hoarding soft white rolls for her grandmother who couldn’t chew?)

But I like the rolls! They’re my favourite kind of bread.

These are a keeper. Thank you, Karen!

Here is the BBB June 2015 Muesli Rolls recipe. And here is what I did to it:

BBB Muesli Rolls
based on a recipe by Dean Brettschneider

makes 15 16 rolls

  • 500g flour ¹
       » 350g unbleached all purpose flour
       » 150g atta (finely milled 100% whole wheat flour)
  • 40g rolled oats
  • 30g flaxseeds, ground
  • 370g water at 95F ²
  • 7g active dry yeast (the BBB recipe calls for 8g instant dry yeast)
  • 14g buckwheat honey (the BBB recipe calls for 20g)
  • 30g blackstrap molasses
  • 19g olive oil
  • 10g Kosher salt
  • 40g roasted salted cashews, chopped coarsely ³
  • 20g brown sesame seeds
  • 80g roasted unsalted sunflower seeds
  • 80g pepitas (pumpkin seeds)
  • 33g dried apricots, chopped coarsley
  • 10g dried currants
  • 0g (zero) dark chocolate, chopped into small pieces 4
  • dry quick oats, for decoration
  1. Mixing In the morning of the day you will be making the bread, put flours, rolled oats, ground flaxseeds into a large mixing bowl.
  2. Pour warm water into a smallish bowl. Whisk in the yeast until it has dissolved. Add honey, molasses and olive oil.
  3. Pour the yeast mixture into the dry ingredients and using a wooden spoon, stir until the flour is incorporated.
  4. kneading: Using one hand to turn the bowl and the other to knead, reach down the side of the bowl and pull the dough from the bottom to the top. Turn the bowl as you pull and continue until the dough is quite smooth (about 10 minutes). If you notice that the dough seems quite firm, do as I say rather than what I did and actually follow the BBB intruction to “add a little more water or flour if necessary to achieve a soft dough that’s not too firm”.
  5. Add chopped nuts, seeds and dried fruits. Knead, as best you can, until they are evenly dispersed throughout. Pretend that you didn’t notice the instruction to “Place dough in a lightly oiled bowl, cover with clingfilm (plastic wrap)”. Simply cover the mixing bowl with a plate and put it in the oven with only the light turned on until the dough has doubled in size.
  6. If it doubles before you are ready to shape it, gently deflate it by folding the dough into itself four or five times.
  7. shaping: Gently turn the dough out onto a lightly floured board. Notice that it comes away cleanly from the sides of the bowl and that you were right to ignore the instruction to put the proofing dough into an oiled bowl. :-)
  8. Divide the dough evenly into 16 pieces and shape each piece into a round. Dip the top of each round into a dish of water and roll the wet part of the round in quick oats. Place the rolls onto parchment papered cookie sheets.
    • Alternatively, you could be smarter than the average bear and actually read (and follow) the BBB shaping instructions:
      Tip dough upside down onto a lightly floured work surface. Sprinkle flour over top of dough (which was on the bottom of the bowl). Very carefully turn dough over and gently flatten to 2cm (3/4 in) thick. Using a dough scarper or large chef’s knife, cut dough into 7cm (2 3/4in) squares. Using a pastry brush, brush the tops with water, Sprinkle entire surface of each roll with rolled oats, and pat down gently to stick them on.
       
      -BBB Muesli Rolls recipe

    Cover the rolls with a clean teatowel, followed by a large plastic grocery bag and put into the oven with only the light turned on to double in size.

  9. baking: Make sure the rack is on the top shelf. Preheat the oven to 375F. Just before putting the rolls into the oven, spray them liberally with water. Put the trays onto the top shelf of the oven (to prevent the bottoms from burning – there is honey and molasses in the dough, after all) and bake for about 30 minutes. Halfway through the cooking, turn the trays around to account for uneven oven temperature. Put the finished rolls onto a footed wire rack to cool. Allow the baked rolls to cool completely before serving. They are still baking inside! (Even if you’ve ignored the instructions about using hot water from the tap, please do not ignore this step.) 5

Notes:

1.) Flour The BBB recipe calls for “450 gr (2.3/4 cups) strong bread flour and 50 gr (1/3 cup) wholemeal or whole wheat flour”. I was too lazy to look in the freezer for vital wheat gluten so I made an executive decision to use all-purpose flour instead of bread flour and atta instead of whole wheat. And because atta is made from high protein wheat, I decided to up the ratio of whole grain flour to maybe mimic bread flour.

2.) Water You’ve anticipated what I’m going to say about the water, haven’t you? I don’t care; I’ll keep saying it: please do not use water from the hot water tap. Instead, heat the water in a kettle or microwave. If you are allergic to using a thermometer, you can check the temperature by putting a few drops of water onto your wrist: if it feels warm, it’s too warm; if it feels cool, it’s too cool; if it feels like nothing, then it’s fine. Please note that before the yeast is added, the liquid temperature must be BELOW 120F (49C) because yeast begins to die when the temperature is higher than 120F.

3.) Cashews The BBB recipe calls for “40 gr (scant 1/2 cup) walnut pieces (chopped small)”. I like walnuts in bread but just didn’t want to add walnuts to this bread. At first I was going to leave the nuts out entirely. But then the really fabulous salted roasted cashews on the shelf called to me.

4.) Chocolate The BBB recipe calls for “80 gr (1/2 cup) small chocolate chips/drops (optional)”. I waffled a little about this, thinking I would add a tiny amount. But then I decided that, as wonderful as chocolate is, chocolate does not belong in these dinner rolls.

5.) But I LIKE warm bread just out of the oven!! N.B. Of course you will want to serve warm bread. Reheat it after it has cooled completely. (It is still baking when first out of the oven!) To reheat any UNsliced bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

 

Muesli Roll wp-image-2119 T wanted to toast his. There was no problem fitting the cut roll into the toaster; there wasn’t much oven spring. :lalala: Next time, when I add a little more water and shape them in squares, the way that the recipe says to do…({cough} one of these days I might learn to read the directions first), he’ll have to use the toaster oven if he wants toasted muesli rolls.

I, on the other hand, just wanted to eat the roll warmed and served with butter. It was fabulous with coffee. I didn’t care that it was on the dense side.

Muesli Roll wp-image-2121

This month’s BBB recipe comes from Bread by Dean Brettschneider. Alas, the book is not available in our library but it looks like it might be a book that anyone with a bread cookbook fetish might neeeeeeeed. (Do I hear the book calling to Karen K?? Or maybe she already has it on her shelves…. :-) )

Dean has created a superb book of Bread, as he says in the introduction “passion is my main ingredient” and that passion certainly comes through. […]
[The chapter entitled] Grainy and Healthy Breads includes Dark Beer, Walnut and Cranberry Rolls, Gluten-free Bread. I love the sound of Vine Fruit, Treacle and Rosemary Sourdough and Muesli Rolls […]
 
This book would suit beginners, with the step by step photo instructions and also those who want to expand their bread making skills and repertoire with demanding breads like sourdough and sweet breads […] [with] really clear instructions, a well laid out book, beautiful photographs and inventive recipes. […]
 
I have quite a few Bread books […] I think [this book from Dean Brettschneider] is worth a place on my bookshelf and I suspect some of the others may be ousted!
 
– Janice Pattie, Farmersgirl Kitchen, Muesli Rolls and a #review of Bread by Dean Brettschneider

Bread Baking Babes

Karen is our host for June 2015’s Bread Baking Babes’ project. She wrote:

I expected the rolls to be fairly dense and heavy due to the amount of heavy filling but these are just so good! I really was surprised to find they are light and utterly delicious. […] No difference in baking behaviour between the cut squares and rolled ones.
 
-Karen

My rolls were clearly a little denser than Karen’s but I think if I had added a little more water, they would have been just as light. And in spite of their denseness, the rolls I made were, just like Karen’s, “utterly delicious”.

We know you’ll want to make muesli rolls too! To receive a Baking Buddy Badge to display on your site: make the rolls in the next couple of weeks and post about them (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 June 2015. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to email the Kitchen of the Month to say that your post is up.

Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please make sure to directly contact the kitchen of the month if you want to be included in the BBBuddy roundup.

For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:

Please take a look at the other BBBabes’ June bread. And while you’re there, make sure to welcome two new BBBabes, Judy (Judy’s Gross Eats) and Karen K (Karen’s Kitchen Stories).

 

Woohooooo! Lawn Sale Season has begun!
new shelf wp-image-2123 We got this shelf at a lawn sale for $10. We really should have taken a “before” picture – it was lovely before but quite rustic looking.
 
Isn’t it amazing what a little polish can do?
 
And at last! We have a safe place to display my uncle’s carving of a miner’s mule that the furry black fiend thinks is one of his toys!
 

 

 

This entry was posted in baking, BBBabes, bread - yeasted & unyeasted, bread recipe, food & drink, posts with recipes on by . Muesli Roll

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  • That is a fantastic shelf – what a great find (and price)! Although I did like the square rolls, I think I may try rounds next time…just for the fun of it. ;) And I’m glad I’ve seen a couple of other people mention the lack of oven spring. I was expecting a lot when I saw how hungrily the dough rose on the counter each time….and then nothing in the oven. Weird. Oh well, still tasty.

  • Love your write up! I am afraid I am in the Totton/grandmother team, I like a bit of fluff in my rolls (hmm that doesnt sound appetizing at all does it?)
    I could really push you into buying teh book, but being the sensible friend I am I won’t do that. It *is* quite the book though. Nice recipes, lovely pictures, written by a baker for a baker.. Oh well. It’s a good thing you don’t need any more bread books.

  • Karen

    I just love your diaries!! So fun! I kind of imagine you going about your day! I did rounds too, but my dough was pretty wet.

  • I love reading about your experiences. Beautiful rolls. Glad to finally be a part of the group.

  • tanna jones

    $10 … some would call that stealing. Very nice.
    I think our rolls were similar in density but all delicious yes.
    The book is full of recipes that would seem to appeal to you.
    You should always go on the ride!

  • katiezel

    I love dense rolls! That’s what butter is for, right? Like the new look as well,

  • Yes, I thought it very odd too that the dough seemed to be quite active in the bowl but then after shaping was quite reluctant to do anything but sit there. But, as you say, still tasty!

    It IS a fantastic shelf, isn’t it? We’re very pleased….

  • Ha! Exactly. Fluff in rolls just doesn’t seem as appetizing. Although, even I would have liked these rolls to be a bit lighter in texture.

    lalalalala not listening not listening lalalalala (there’s no more shelf room for new books; there’s no more shelf room for new books; there’s no more sh…).

  • Thank you, Karen!

    Next time, I will definitely add more water. And I’m going to make square rolls. I love the oxymoron.

  • Thank you, Judy! I’m so glad too.

  • Yes, you’re right on both counts, Tanna. Although if the ride goes past the Indy Car race trials, maybe we’ll give that a miss. :lalala:

    As for the price of the shelf… (we really really really should have taken a “before” picture). But just imagine: the tag on the shelf was originally $15. As we stood discussing it, hemming and hawing that it WAS awfully nice but where on earth would we put it, the woman selling it said, “I’d go down to $10 if it goes to a good home where it will be on display….”

  • Yes! That’s right. I had momentarily forgotten that it’s always good to have a vehicle for the butter. After all, it has to be eaten – we wouldn’t want it to go rancid.

    Thank you! I’m pretty happy with it, even though I’m still struggling with some parts – I CANNOT figure out how to get archive pages to be “titles only” (eeeek, I might have to actually read some documentation!)

  • katiezel

    Please tell me you’ll only read it as a (very) last resort!

  • Bread Experience

    Great write-up Elizabeth! I didn’t use chocolate either and I’m a chocolate lover as well.

  • Elle Lachman

    You are not the only one who didn’t read the recipe about shaping. I have an excuse…I was on the phone to a friend who had a friend in the hospital and wanted advice. One hand was holding the phone and one was wielding the bench scraper, so ten rolls were made and I shaped them with the phone held between cheek and shoulder, so balls seemed best. Multi-tasking doesn’t always work, but fortunately the round rolls worked great.
    Love that yours are not as high and the oats look wonderful! You could add more water next time, but then you might have to share more. Hmmm.

  • Of course. And you can take comfort in knowing that once I read it, I’ll promptly forget everything it says. :lalala:

  • Good point, Elle. When the rolls turn out better with more water, I’ll make sure to hide them so nobody wants to share. ;-)