Our beloved bread baking linky Bready, Steady, Go took an unplanned break for a couple of months, however it's now back and ready for you to link up your delicious yeasted bakes!
I baked these rolls after a busy night shift, in between naps, and they are both delicious and very forgiving if you leave them to rise for longer than planned. I added some rye flour for extra flavour and goodness and my family devoured them whilst still warm from the oven.
Spiced Rye and Fruit Buns
250ml/1 cup lukewarm water
7g sachet of instant yeast
1 tsp salt
300g strong white bread flour
100g wholemeal rye flour
1 tsp ground mixed spice
1 Tblsp oil
2 Tblsp golden syrup or maple syrup
50g sultanas or raisins
50g finely diced dried apricots
Mix all the ingredients together until a soft and sticky dough forms. Knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic. I kneaded mine for around 7 minutes in my stand mixer. Put the dough into a lightly greased bowl, cover with greased cling film, and leave to prove until doubled in size. Line one or two baking trays non-stick baking paper.
Knock back the dough and divide into 8 rolls, then shape how you like. I decided on finger rolls but round ones are just as tasty. Put the rolls on your prepared baking trays, cover again and leave to rise for a further hour - or until doubled in size
Preheat your oven to 240C/220C Fan/Gas Mark 9 then bake the rolls for 10 -12 minutes until golden and cooked through. I covered the rolls with a damp tea towel and left them to cool as this helps them to stay soft. If you prefer your rolls with a firmer crust leave them to cool without covering.
Bready Steady Go! will run from 1st until the 28th of each month and then a round up will be posted by the hosting blog at the end of the month.
You can link up any bread recipe, sometimes we may also run themed challenges, and feel free to join in with other challenges if your post also meets their guidelines. If you really love baking bread then you can add multiple entries up to a maximum of 3 per blog each month.
Please link back to Jen’s Food and Utterly Scrummy Food For Families and include the badge to help spread the word.
We’d prefer to see entries from new blog posts where possible but you can also add old posts if you add the badge and link back to our blogs as well.
You can tweet your entries to @JensFood and @UtterlyScrummy using the hashtag #breadysteadygo and we will retweet all that we see.
All entries will also pinned to our new Pinterest board as they come in.
If you make a recipe from a book/magazine/website etc please respect copyright and do not reproduce the recipe verbatim. Instead of copying out the recipe from the book, describe it in your own words and if it’s from an online source please link to the original content rather than copying full recipe.
So what are you waiting for?! Bready, Steady, Go bake some bread!