Don’t you just love nice surprises? When I started making these clover bread rolls, I had no idea how they would turn out. I thought they might be pretty good. Edible, at least. But oh my goodness. They are probably the most perfect little whole wheat rolls I have ever made. They are SO good. Just the perfect amount of whole wheat flour, with lots of fluffy, moist bread inside and a semi-thick crust that is crunchy and chewy at the same time.
Then (yeah, I didn’t stop at the first bite), I took out the hummus we made last night. And oh my goodness (again). I think these rolls were made to go with hummus. It was awesome. And the hummus was really creamy and slightly, slightly spicy, just the way I want it. I’ll post that recipe here too, you’ll love it!
I love the shape of this bread!
You know I love my sea salt. And my poppy seeds. I can’t help it. They are just the perfect toppings for every kind of bread.
Whole wheat clover bread rolls
Total time: 12 hours to let the pre-dough get active. Then another 6 hours to let the dough rise and baking the buns. Makes 9 clover bread rolls.
- 100 g (3.5 oz) rye starter
- 220 g (7.8 oz, not fluid!) filtered water
- 124 g (4.4 oz) whole wheat flour
- 0.5 tbsp sea salt
- 1 tbsp molasses
- 55 g (1.9 oz) light rye flour
- 178 g (6.3 oz) bread flour
Mix rye starter, water and whole wheat flour in a bowl. Wrap with plastic wrap and let rest in room temperature until the pre-dough is active, looking nice and bubbly. Add sea salt, molasses, light rye flour and bread flour. Let the dough rest in the bowl in room temperature 2-3 hours.
Take out the dough on a floured working bench. Divide it in 9 pieces. Cut each piece in three smaller pieces. Grease a muffin form pan. Roll the smaller pieces into little round balls and place three small pieces in each muffin form. Cover with a kitchen towel and let rise in room temperature about 2 hours, until they have doubled in size.
Put three small balls in each muffin form. Cover with a kitchen towel and let rise.
Put a casserole dish full of water on the lower rack of the oven and preheat it to 500°F. Brush the buns with water and sprinkle sea salt and poppy seeds on top. Put the buns in the oven and turn down the temperature to 460°F. Bake for 15-20 minutes, until they are golden brown and sound hollow when you knock on the bottom of the bun. Let cool on a rack.
They are great to have with cream cheese, too. Or whatever your favorite thing to put on bread is.
Creamy hummus with pinto beans
Total time: 10 minutes. Serves 6-8 people.
- 1 can garbanzo beans
- 1 can pinto beans
- 1/4 cup “bean juice” (or whatever it’s called, the watery liquid that comes with the beans in the can)
- 1 tsp salt
- 6 tsp lemon juice
- 0,2 tsp paprica powder
- 1 tsp ground cumin
- 0,4 tsp cayenne pepper
- 2 tsp sesame tahini
- 2 tsp garlic powder
- 2 tsp olive oil
Mix all the ingredients in a food processor, or with a mixer. If you want it spicier, just add more cayenne pepper. Enjoy!
Oh you creamy hummus. I think I love you.
What do you like to dip in your hummus?