This is a very low-oil, low-sugar yet delicious main course bread roll. It's soft, fluffy, and has a rich wheat flavor, making it an excellent breakfast option. Important tips before making it: ① Beginners should reserve some liquid during the initial kneading stage for adjustments. Adjust the water amount according to your flour type. ② Use 1/3 the amount of dry yeast as fresh yeast. ③ Strictly control the dough temperature. ④ Preheat the oven thoroughly. Preheat the oven before the dough has fully risen to prevent over-proofing before the oven is preheated.
Materials
Steps for making chia seed whole wheat bread rolls
① It is recommended to prepare one day in advance before making bread: https://mp.weixin.qq.com/s/r7RvYbyCjBs3Q5I0Go0rnA ② Soak chia seeds in water and refrigerate for later use;
Combine all ingredients for the dough except for the chia seeds (including the butter) in the mixing bowl of a stand mixer and set the timer for 12 minutes. Mix on low speed (1 or 2) for half a minute until no dry flour remains, then increase the speed to 6. It's normal for the dough to be a little sticky in the first half of the mixing process. Control the temperature and continue mixing until the dough can be stretched into a large, relatively thick, even sheet. PS: Beginners should remember to reserve about 20 grams of water for adjustment.
Add the soaked chia seeds
Mix at speed 4 until smooth, then switch to speed 6 and mix for 1-2 minutes until a semi-transparent film can be stretched and it has good extensibility.
Remove the dough, round it, and place it in a container when the dough temperature is around 24-26 degrees Celsius.
Perform primary fermentation for 60 minutes in an environment with a temperature of 28°C and a humidity of approximately 75%. Ferment until the volume has approximately doubled.
Fold it over and turn it over.
Continue fermenting for 30 minutes
Take out the dough and divide it into 16 equal portions, each weighing about 70-74 grams.
After rounding, let it rise for 20 minutes in an environment with a temperature of 28°C and a humidity of 80%.
Take a relaxed dough ball, fold the two sides inward and shape it into a slightly elongated oval as shown in the picture.
Gently pat the air out with your palm
Turn it over and roll it up from top to bottom, pressing the seam tightly.
Arrange them one by one on a baking sheet, leaving space between them.
Ferment in an environment with a temperature of around 32 degrees Celsius and a humidity of 80% until it doubles in size.
Make random cuts on the surface; Note: The cuts here are not critical, just to make the shape more neat during baking.
Place in a preheated Hauswirt SP50 oven, steam for 6 seconds, and bake at 230°C (top heat) and 200°C (bottom heat) for 12-13 minutes. PS: For E9 and AC90 ovens, the settings are the same. For other oven models, please refer to the temperature and time you normally use for baking similar types of bread. For home ovens without steam, simply spray the surface of the bread with water before baking.
Kiln vibration mold, demolding.
After cooling completely, seal it and freeze it for later use.
