Dried Pepper and Sesame Rolls
At least once a week I make a loaf of bread. I have a very easy basic recipe for yeast bread that I vary all the time. It's a whole wheat bread but you can add a lot off different flours. This time I added corn flour, threw some seeds in and and thyme. In my opinion, corn flour and thyme are just a perfect combination.
For the dough:
- 500g (4 cups) whole wheat flour
- 20g ( 2 Tbsp.) dark rye flour
- 360 ml (1.5 cups) water
- 2 dried sweet red peppers, chopped (if you can't find any, try dried tomatoes)
- 2 Tbsp. tahini
- 2 tsp. salt
- 1 tsp. sugar
- 1 pkg. active dry yeast
For the filling:
- 1-2 Tbsp. tahini
- 1 Tbsp. yellow and black sesame seeds
- 1 tsp. onion powder
Place all the dough ingredients into your bread machine (in the order the manufacturer recommends) and let the machine do the kneading and rising for you. Or make the dough by kneading with your hands. In that case, start with proofing the yeast (mix yeast, water, and sugar and let sit for 15 min.) and add the other ingredients. Use more flour if the dough is too sticky or more water if it's too dry) Let rise for one hour.
Preheat the oven to 200°C (400°F)
Roll the dough into a rectangle 2 cm (3/4 inch) thick and spread the tahini onto the dough.
Sprinkle with sesame seeds and onion powder and roll into a log shape, starting with the longer side of the rectangle. Cut the dough into equal rolls and place on two baking sheets, lined with parchment paper. Let rise for another 20 minutes and bake for around 15 minutes until golden brown.
Reprinted with permission from Constanze Reichardt of
Seitan is My Motor.
Photograph © Constanze Reichardt.