Lentil Rye Rolls / 扁豆黑麦面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Beat the cooked lentils with the water, yeast and honey, and leave aside. In a large bowl combine flours with the salt, then pour the lentil mixture in. Mix until a soft and sticky dough forms. Cover with a plastic wrap and leave for 10 minutes.
Rub 1 teaspoon of olive oil on the work surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for an additional 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm place.
Lightly flour a parchment paper and roll the dough into a sheet, about 10 x 8 inch. Cover the surface of the dough with a cloth and leave for 1 hour, or until almost doubled in height. Preheat the oven to 210C410F. Uncover the dough and cut into 16 squares. Bake in the center of the oven for 25 minutes, or until the tops of the rolls are golden brown and feel light.

扁豆，水，酵母和蜂蜜放入盆里搅拌均匀。取另一大盆，放入两种面粉和盐，倒入扁豆酵母混合物拌成稍微粘稠的面团。盖上保鲜膜置旁10分钟。
台面抹上1小勺橄榄油，放上面团揉圆且匀滑，约10秒钟。搅拌盆洗净抹干，擦上1小勺橄榄油。放回面团，盖上保鲜膜后松弛10分钟。取出面团放到抹油的台面，轻揉面团片刻，放回盆里，盖上保鲜膜置于暖处发酵1小时。
烤纸上洒上些许面粉，放上面团，擀成10x8寸大小的长方形。盖上布巾醒至双倍大。预热烤箱至210C/410F。将发好的面片切成16块，入烤箱中层焙25分钟直到金黄及掂起来轻身。

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