This Dan Lepard recipe was in this weekend's Guardian. I thought it was crying out for the TM treatment and so it proved! When I make bread, I definitely want my guests to know it's homemade; these rolls certainly look the part. The carrot and orange juice don't really carry through in the flavour but they make the rolls soft and moist. I upped the sumac quantity from 2 tsp to 1 tbsp because I didn't feel it came through enough. Delish.
This is my first go at a conversion! Original recipe here
http://www.guardian.co.uk/lifeandstyle/2013/mar/15/dan-lepard-black-olive-sumac-rolls-recipeMakes 10-12 rolls or one loaf.
175g carrots, cut into a couple of big chunks, peeled if not organic
150ml warm water
100ml orange juice, at room temperature if possible; if not, make the water very warm
7g sachet fast-action yeast
25ml olive oil
450g strong white flour
50g wholemeal or spelt flour
2 tsp salt
50g black or white sesame seeds, plus extra to finish
130g pitted black olives, dry or well drained
1 tbsp sumac
Weigh the olives into the TM bowl and chop for a few seconds on speed 6. Set aside.
Weigh in the carrots and chop for a few seconds on speed 6.
Add the water, juice and yeast and leave to bubble for five minutes.
Add the oil, flours, salt, seeds, olives and sumac and mix for 10-15 seconds on speed 5 until mixed. If it's looking very wet because of your olives, add more flour. Leave to rest in the bowl for 10 mins.
Give it three spins on the dough setting.
Empty into an oiled bowl, cover and leave for an hour or until doubled in size.
If making into rolls, press down the dough (rather than knock it hard), divide into balls and leave to rise on a baking tray lined with baking paper, covered, for 45-60 mins.
Heat the oven to 180c fan / 200c non-fan / gas mark 6. Dribble some water on the top of each bun and sprinkle with sesame seeds. Dan L suggests slashing at the top with serrated scissors or a knife. Bake for 20 mins until golden brown.
