Ingredients:
500-550g wheat flour, 50g linseed, 3/8 liter water, 1 cube of
yeast (40g), 100g low-fat curds, well-drained, 1 tsp salt.
For coating: 2 tbsp of water.
Direc
�
ons:
Soak the linseed in 1/8 liter of lukewarm water. Transfer the
remaining lukewarm water (1/4 liter) into the mixing bowl,
crumble in the yeast, add the curds and mix with the dough
hook on level 2. The yeast must be completely dissolved. Put
the flour with the soaked linseed and the salt into the mixing
bowl. Knead thoroughly on level 1, then switch to level 4 and
continue kneading for 3-5 minutes. Cover the mixture and
allow it to rise in a warm place for 45-60 minutes. Knead
thoroughly once more, remove from the bowl and form sixteen
rolls. Cover the baking tin with wet baking paper. Place the
rolls on this and allow to rise for 15 minutes. Coat with lukewarm
water and bake.
Tradi
�
onal Oven:
Inser
�
on height: 2
Hea
�
ng: electric oven: top and bo
�
om heat 200-220
(preheated for 5 minutes),gas oven level 2-3
Baking
�
me: 30-40 minutes
Recipes
(cont.)
Linseed Bread Rolls
Pizza Dough
16
Ingredients:
400g plain flour, 250ml warm water, 1/2 tsp sugar, 1sacher active
dried yeast (about 2-1/2 tsp), 1-1/2 tsp olive oil and 1 tsp salt.
Direc
�
ons:
Put the flour in the bowl. Mix the remaining ingredients in a bowl
or jug. Run the mixer at speed 1-2, and gradually add the liquid.
As the ingredients incorporate, and the dough ball becomes
more formed, increase the speed to 4-6.
Knead for a couple of minutes on this speed, till the dough ball is
smooth. Remove from the bowl and split into 2-4 pieces. Roll into
pizza bases (circles or rectangles) on a floured surface, then lay
them on a baking sheet or pizza tray. Spread the pizza bases
with tomato purée and add toppings mushrooms, ham, olives,
sun-dried tomatoes, spinach, artichoke, etc. Top with dried
herbs, pieces of mozzarella, and a drizzle of olive oil. Bake in a
preheated oven at 200
°
C/400
°
F/gas 6 for 15-20 minutes, till the
toppings, is bubbling and golden brown.
