Real Time Photo: White/Whole Wheat/Rye hamburger rolls with caraway seeds and sea salt

Originally uploaded by nflect on 21st May, 2009.

Just made a batch of rolls for tonight's dinner, grilled portabella mushrooms. My usual white/whole wheat/rye dough, split into quarters and topped with egg wash, sea salt, and caraway seeds. Mmm, bread.

The recipe, adapted from Lacalamita's The All-New Ultimate Bread Machine Cookbook is:

• 1 cup water
• 4 teaspoons olive oil (note: I used 3 tsp extra light and 1 tsp extra virgin)
• 1 teaspoon salt
• 1 teaspoon sugar
• 100 grams (about .75 cups) whole wheat flour
• 320 grams (about 2.25 cups) bread flour
• 15 grams (about 2 tablespoons) rye flour
• 2.25 teaspoons yeast
• Coatings: White of one egg, sea salt (extra crunchy), caraway seeds

Process using bread machine's dough cycle; when done, knead it a few times, cut it into quarters, knead those a bit, then shape into roundish hamburger-bun shaped things. Let rise for an hour or so on lightly floured parchment paper. Pre-heat a baking stone in a 350 degree F oven for awhile. Brush on some egg white, sprinkle sea salt and caraway seeds, and cut a slice across the top of each bun. Slide the parchment paper (with buns, of course) onto the baking stone. Bake for about 20 minutes.