Friday, May 4, 2012

Water Roux Bread Rolls/Soft Pretzels

This recipe makes a soft dough that can be rolled into balls/pretzel shapes. Take care to make sure the water roux has cooled before adding it to the mix so that you don't kill your yeast by overheating it. Otherwise they will turn out a little dense like my first batch.
before cooking (more pics to come...)
Dry
2 cups brown rice flour
1 cup potato starch
4 tsp sugar
1 tsp psyllium husks
1/4 tsp xanthum (could possibly omit this)
1/2 tsp salt

"Wet"
1 tsp vinegar (cider or wine)
2 large eggs 
1/2 cup water/milk
4 tbsp oil
2 tsp fast action yeast (always mix this with wet ingredients until it dissolves)
1/2 cup water roux (heat 1 cup water with 1/3 cup rice flour and stir constantly with a whisk until it thickens) N.B. leave this to cool before adding to your other ingredients.

Method
Mix the dry ingredients in a big bowl.  In a jug whisk all the wet ingredients together with a fork until combined.

Add the wet ingredients to the dry and mix well with a spoon. It should make a soft dough.  If sticky add a little more flour. Leave to stand for 5 mins.

For Rolls
Break off pieces of the dough and roll into balls, dusting with cornflour.  Place on a silicone sheet and flatten slightly.  Loosely cover with oiled clingfilm and leave to rise.

For Pretzels
Break off pieces of the dough and roll into sausage shapes the length of your baking sheet, dusting with cornflour. Fold the sausages into pretzel shapes (see pic) and arrange on a silicone baking sheet. Loosely cover with oiled clingfilm and leave to rise.

Oil the tops of your pretzels/bread and sprinkle with salt.

Bake in a hot oven for 30-40 mins.