Delicious Whole Grain Rosemary Potato Dinner Breads
This recipe is adapted from Healthy Bread in Five Minutes a Day, by Jeff Hertzberg and Zöe François; this is a wonderful book that really shows you how you can easily bake up delicious and healthy homemade breads. You make up the dough ahead of time, which makes it really easy to make bread every day. My family eats a lot of bread, so when I make all sorts of different and tasty breads, everyone is quite happy around here.
We recently received this book from the publisher for review, and when I opened it up, this was the recipe the book fell open to. Belle took one look, and saw “rosemary” and “potato”, two of her favourite things. The decision as to what to try first from the book was as easy as that!
Loosely covered and left to rise.
The recipe was for rolls, but I decided to make the rolls bigger than the original recipe suggested, sort of personal breads rather then rolls. I didn’t follow the recipe exactly, as I used dark rye and did not use lukewarm water, a baking stone or a tray of water in the oven, but they still turned out great.
Ready for the oven.
I think little personal loaf pans next time might give a better shape but everyone was happy with these little breads.
Belle’s note: These little breads are just delicious, and I really loved the salt crust. The next day, I sliced one of the leftover breads in half, toasted and buttered the pieces, and then added smoked salmon and thin slices of cucumber on top – so delicious!
100% Whole Grain Rosemary Potato Dinner Rolls with a Salt Crust
5 cups whole wheat flour
1 cup dark rye flour
1/4 cup soy flour
1-1/2 tbsp granulated yeast
1 tbsp kosher salt
1/4 cup wheat gluten
2 tbsp fresh rosemary , finely chopped
3 cups hot water
1/4 cup olive oil
3 cups diced raw peeled potatoes (1/4″ dice)
1 tsp sea salt for the top crust
1 tbsp fresh rosemary, chopped for the top crust
- Whisk together the flours, yeast, salt, wheat gluten and 2 tbsp rosemary in a stand mixer bowl (5qt size).
- Add the liquid ingredients and potatoes and mix with a paddle attachment on the stand mixer. (You can also mix by hand.)
- Cover the bowl with plastic wrap (loosely) and let stand 2 hours at room temperature to rise.
- At this point, you can either refrigerate the dough for up to a week in a lidded but not airtight container or use it immediately. (I used half the recipe right away, and half a few days later; both times the rolls were excellent.)
- When you’re ready to make the rolls, dump the dough out onto a floured surface and flour the top. Roll into a ball. Cut off pieces about double the size of a golf ball.*
- Shape each piece into a smooth ball and place on a baking sheet, cover loosely with plastic wrap and let rest 20 minutes (40 minutes if you’re using the dough after storing it in the fridge).
- Pre-heat oven to 450 degrees F. Remove plastic wrap, brush rolls with water and sprinkle tops with salt and chopped rosemary.
- Bake for 30-35 minutes. Remove and allow to cool on a wire rack.
* If you prefer smaller rolls, then cut off pieces about the size of a golf ball, and reduce your baking time to 20 minutes.Print This Recipe