ScarlettCrusty Olive or Sunflower Seed Roll
December 12th 2008 06:00
Crusty Olive or Sunflower Seed Rolls
About Green olives
The olive fruit is a green drupe, becoming blackish-purple when full ripe.
About Sunflower seeds
The sunflower seed is the fruit of the sunflower. The term “sunflower seed” is actually a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is more properly referred to as an achene. When dehulled, the edible remainder is called the sunflower kernel.
If the husks are striped, the seeds are called striped sunflower seeds or “stripers”. Due to their lower oil content, the crops are called non-oilseed sunflower crops. Strip sunflower seeds are primarily used for food; as a result, they may also be called confectionery sunflower seeds.
Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads.
INGREDIENTS
Makes 10 olive and 10 sunflower rolls
2 teaspoons dried yeast with ¾ teaspoon caster sugar, or 1 sachet easy-blend yeast
500 gm / 1 lb 2 oz wholemeal flour, plus extra for dusting
250 gm / 9 oz strong plain white flour
2 teaspoons salt
1 teaspoon sunflower oil
50 gm / 1¾ oz green olives, stoned, patted
20 gm / ¾ oz sunflower seeds
1. If using dried yeast, dissolve the sugar in 500 ml / 1 8 fl oz of lukewarm water, then sprinkle in the dried yeast and set aside for 15 minutes, or until it is frothy. If using easy-blend yeast, add it directly to the flour.
2. Sift both flours and the salt into a large mixing bowl.
3. Pour the yeast mixture, or 500 ml / 1 8 fl oz of lukewarm water if using easy-blend yeast, into the centre.
4. Stir to form a dough, adding a little extra warm water if it is too dry.
5. Knead until the dough forms a ball and leaves the side of the bowl clean.
6. Turn out the dough onto a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic.
7. Grease a bowl with oil.
8. Roll the dough around in the bowl so that it is lightly coated with oil and loosely cover the bowl with cling film.
9. Leave the dough to rise in a warm place for 2 hours, or until doubled in size.
10. Turn out the dough onto a lightly floured surface, punch it down and knead for 1-2 minutes. Divide the dough in half.
11. Roughly flatten one half. Sprinkle the olives over it, fold the dough over and knead until they are evenly distributed.
12. Cut the dough into ten equal pieces and form them into round or torpedo-shaped rolls.
13. Lightly dust each roll with a little wholemeal flour; then arrange them, at least 2.5-cm / 1-inch apart, on a baking sheet and score slashes in the top of each roll.
14. Repeat step 11-13 with the remaining dough, using the sunflower seeds instead of the olives.
15. Loosely cover all the rolls with cling film and leave to rise in a warm place for 30 minutes..
16. Meanwhile, heat the oven to 230ºC / 450ºF. Bake the rolls for 20-25 minutes until they have golden brown and sound hollow when tapped on the bottom.
17. Serve warm or at room temperature.
Tips:
Both the baked rolls and the dough freeze well. Freeze the dough after the first rising, before it is shaped into rolls. Defrost for 8 hours in the refrigerator, or for 2-3 hours at room temperature, then proceed from step 10.
**From “Low Fat No Fat Cookbook”, “gb.inmagine.com/fdc_single15 /fdc906885-photo” and “Wikipedia, the free encyclopedia” **
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