I learnt something new today! Nigella seeds and black cumin are the same ingredient. This means that I now have nigella seeds from the UK, some from Yuppiechef, and another lot from Faithful to Nature. I will have to make a lot more of these seed rolls to use them all up.
It is quite amazing how reliant I have become on spell check. I have never been trained to type and I know my right hand is quicker than my left. My typing speed is seriously quick. But that means sometimes the keyboard has not kept up with me. For some odd reason, the spell check has stopped working on Chrome. I realized this when my grammar police friend sent me a message. She reads my blog posts each morning and lets me know if there are errors. I prefer to type my posts straight into WordPress as I can see the word count as I am typing. But with the spell check not working I am now typing my posts in Word. I know that I am able to spell but that does not mean I don’t make mistakes. Sometimes I hit two keys at once.
And every now and then I move the keyboard slightly meaning I type an ‘I’ instead of an ‘O’. I made a small mistake when I made these rolls. Due to the rolling technique I used, I did not distribute the nigella seeds evenly. I was quite concerned as Dave is not a huge fan of onions. And every now and then I got a huge onion hit from the seeds. However, he did not mind the flavour at all. And surprisingly, they went so well with the gooseberry jam I made. I tested out my bread stamp for these rolls and I am very pleased with the look. Next time I make these seed rolls I will add the nigella seeds into the mixture before proving.
Click on the links for conversions and notes.
- 200 g bread flour
- 300 g whole wheat flour
- 10 g sunflower seeds
- 20 g pumpkin seeds
- 5 g instant dry yeast
- 8 g honey
- 300 mls water
- 12 g salt
- 15 mls nigella seeds divided
- Place the flours, seeds, yeast, honey and water into a stand mixer bowl
- Using a dough hook, mix on a medium speed until the water is combined
- Add the salt and continue kneading until the gluten has developed
- Turn onto a lightly oiled surface and shape into a ball
- Place into a lightly oiled bowl, seam side down
- Cover with a damp cloth and set aside to prove until doubled in size
- Turn the dough out and knock back gently
- Divide into 12 pieces
- Add 1.25mls nigella seeds to each piece and shape into a ball
- Place the rolls onto a lined baking tray and slash or stamp if you have a bread stamp
- Cover and leave to prove until the have risen by 50 percent
- Preheat the oven to 200° Celsius
- Toss a few ice cubes into your oven to create steam, and bake the rolls for 20 minutes
- Remove and set aside to cool on a wire rack
Inspiration published on Lavender and Lime March 6:
- 2016 – Commander In Chief
- 2015 – Liebster Award V
- 2014 – Lemon Syrup Pudding
- 2013 – Charles Fox
- 2012 – Red Capsicum And Tomato Pasta Sauce