Sea vegetable bread rolls

I love baking bread. There's something therapeutic to it, almost: you get to work out aggressions - and get a tasteful result. What's not to like?

This recipe is for bread rolls with lots of seeds - and sea weed. I went to a Japanese cooking class last week and was so inspired by our Japanese teacher, who served some wonderful small bread rolls with sea vegetable. Sea weed, or sea vegetable, is high in protein, so it's a good addition to your diet, if you don't eat a lot of meat.

For this recipe, I've used Clearspring's organic Green Nori Sprinkle.

Ingredients
400 gr. flour
100 gr. spelt flour
25 gr. yeast
One handful of pumkin seeds
Half a cup of mixed seeds and grains
Half a cup of oatmeal Half a cup of olive oil
One and a half cup of water
Two teaspoons of sea weed



These bread rolls don't rise over night, but only for a few hours - hence the large amount of yeast.

Put your mixed seeds and grains in a pot and cook until soft. Let it cool before your mix it with the other ingredients.



Mix your flour together in a bowl with the other dry ingredients. Mix your yeast and water in another bowl. Then mix all of it together along with your cooked seeds and grains.



You can knead your your dough in two ways: put it all in a dough mixer - or do it by hand. I've not yet invested in a dough mixer, but it's definately on my to-get list. So I still knead the dough by hand. I recommend that you spend a good 10 minutes on it. Take breakes if you need to. When your dough looks smooth and doesn't stick too much to your bowl, it's done.



Here's great tip I got from Danish chef and master baker Claus Meyer himself at one of his baking classes: when you've kneaded your dough, put it in another bowl that you've put some oil in. That way the dough doesn't stick to the bowl, when you need to get it out later. Pretty clever! It's a very simple and small thing, but it's the small things that make a great difference.

When your dough has risen, put some flour on your kitchen counter. Simply slide your dough out of the bowl and throw a bit of flour on it. Then (and here's another good tip from Meyer) cut off pieces of your dough with a knife and put them on your baking tray. At the baking class, we were told that the less you touch the dough, the better the bread. Why? Because the more you handle the dough, the more air you let out of it and the less moist and fluffy it will become when it's done baking.

Bake in the oven for about 25-30 minutes at 190 celcius/374 fahrenheit degrees.



Enjoy!