Thursday, May 28, 2009

Whole Wheat Bolillos

Every time I bake these days I feel a bit of sadness because it is going to be too hot to use the oven very soon. I guess I'll play around with grilled pizzas and flatbreads instead for a few months.

These bolillos have a crispy exterior and a soft interior. They can be used as an accompaniment to soup or to make tortas; one traditional torta has spicy refried beans and vegetables for a filling. They are kneaded in the food processor and feature a boiled cornstarch wash before baking to give them a lovely crust.

Makes 8 rolls

¼ c. warm water (about 110 degrees F)
1 Tbsp. active dry yeast
1 tsp. agave nectar
1 Tbsp. non-hydrogenated vegan margarine such as Earth Balance
1 c. whole wheat flour
¾ tsp. sea salt
1 ¾ c. unbleached flour
½ to 1 c. warm water (about 110 degrees F)
1 tsp. cornstarch
½ c. cold water

Dissolve yeast, agave nectar, and margarine in ¼ c. warm water in bowl of food processor with the steel blade for five minutes. Add whole wheat flour, salt, and unbleached flour to the food processor; process for 10 seconds to blend. With food processor running, add water slowly until dough forms a ball that just clears the side of bowl. Process until the ball of dough turns around the bowl 25 times. Let dough stand for 2 minutes.

Start processing again and add more warm water until dough becomes smooth and satiny but still not too sticky. Process until the ball of dough turns around the bowl 15 times. Place dough on greased surface and cover with plastic wrap. Let rise 30 minutes.Remove plastic wrap and knead dough briefly, about 30 seconds. Divide into 8 pieces.

Pat out each piece of dough into a 3” square. Roll up as seen in photo above and pinch seam together. Pinch the ends so it tapers and looks like a spindle. Let bolillos rise on a greased cookie sheet until doubled, about 45 minutes.

Preheat oven to 375 degrees F. Whisk together cornstarch and water and bring to a boil over medium heat. Brush cornstarch mixture over risen bolillos. With a very sharp knife, cut a slash about 3” lengthwise in each bolillo. Bake for 25-30 minutes or until rolls are golden. Remove and cool on a wire rack.

Here's one of my favorite tortas - I put homemade hummus, capers, slivered scallions, and red leaf lettuce on a bolillo.

I submitted this post to Yeastspotting which I highly recommend if you like lots of eye candy in bread form.


Susan/Wild Yeast said...

Your bolillos, tortas, and colorful fabrics -- some pretty nice eye candy right here!

MC said...

Very pretty and wholesome too! A great recipe. Thank you!

Stefanie said...

That looks delicious!

Nanette said...

Thank you Susan! I love all the baking inspiration I get from Wild Yeast.

Nanette said...

Thanks MC! I am still working on a 100% whole wheat bolillo recipe.

Nanette said...

Thank you Stefanie!

Gone to Find Myself said...

I was looking at your bread recipes. Found it odd that you do not have a pizza oven outside so that you can bake in the summer months. Or even that you don't use a bread machine.
I'd love a pizza oven. Before the economy went south, we thought we were going to build a new home. A pizza oven was in the plans to the kitchen and one outside. Only a distant dream now for a new home. But the outside dream could still come true.

Gloria said...

Can't wait to make these. Since going to a whole-food plant-based lifestyle, I miss my favorite Mexican sandwhich. I gave in today and had a Mushroom torta on white bread.

Visit my All recipes are in Spanish.

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