Back to school lunch rolls

The end of August means one thing back to school. Back to school means new pens , teachers and homework but also with the start of school their is an attempt to make better lunches. This resolution, despite it’s best intention usually lasts about two months at most, before I return to sliced bread sandwiches. Yesterday after my first day of school I came up and made a brown/white/spelt roll for school lunch. I simply weighed out whatever flour I had in the press (left over from my summer bread making spree) added salt and yeast then mixed in some water, then added more yeast. I kneaded it for a little while – it allowed me to take my anger out on the starting of 5th year. I put in back in the bowl and forgot about it for about two hours. Then took it out cut it into squares, dipped in semolina and cooked for about 30 minutes. The result was a delicious roll/bap perfect holding all sort of fillings for a school lunch. Much better than a Sliced pan sandwich.

Suggestions for school lunch

Home made rolls filled with your choice salad, carrot and hummus

These lovely wraps mmmm….

This yummy quinoa salad

These muffins are top of my must try for lunch 

Bread Rolls

500g of flour (200g of spelt, 150g of strong white flour and 150g of whole wheat flour)

7g of yeast

400ml of water

7g of salt

40ml of olive oil

semolina for dusting

Put the flour in a bowl add the salt to one side and the yeast to another.  Pour in the 4/4 of the  water and oil. Mix the dough together until it forms a rough dough.  Add the rest of the water if needed you might not need to add the rest of the water, the dough should be soft but not sloppy. Tip the dough out onto a oiled surface and knead for about 10 minutes ( hard work but you “knead” to do it) Oil a square container and put the dough back in. Cover with a tea towel and leave to rise in a warm place for about 2-3 hours. When the dough has more than doubled in size and is springy to touch tip it out again onto a surface dusted sithe semolina. Try to keep as much air in the dough as possible so work gently with it. Cut it into 8-10 equal amounts and shape into a square by tucking the dough in underneath.Place on tray dusted with semolina and leave for ten minutes. At this point you could brush the rolls with milk and top them with seeds of your choice. Meanwhile preheat the oven to 200C. Cook for 25-30 minutes. 

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Flour Power

I love going into town (Dublin) on a lazy Saturday not to shop but simply stroll around. I love rambling around Temple Bar especially Cows Lane, home to the lovely Queen of Tarts. Temple Bar is described as the cultural quarter of Dublin. It comes alive at night with it’s tourist focused lively night life but I love it during the day with its medieval streets and quirky shops. I love the little markets that take place in the meeting house square. Temple Bar is our little Greenwich Village. The other part of town that I love is between Grafton street and Temple Bar. It is probably less well known to tourists but these streets are filled with little cafes and vintage shops that create a holiday vibe. Georges Street Arcade is filled with fun shops and cafes. I am a huge fan of Yogism a self serve frozen yogurt bar that gives you a free yogurt if you guess the correct weight ( I did ). As you can imagine my when I go into town with friends I don’t drag them from food shop to vintage shop instead we spend our time on Grafton Street or Henry Street shopping on the high street which I do enjoy but sometimes I like to get away from it all and go to on a “me” trip into town. Occasionally I drag Sister No. One with me. Last time I took her I dragged her from Vintage store to Food store. I took base in Falllon and Byrne where I spent an hour “looking at bags of flour” to quote my sister. I loved it, as my sister pointed out only I could get excited at a shelf that had  different types of flour.  I finally decided on buying rye flour, I had never used it before but heard of it’s health benefits and eaten bread made from it. I returned home from Dublin satisfied with my  two purchases a bag of bulgar wheat and and rye flour,  Oh and a  FroYo ( I didn’t guess right this time). I then looked for a nice sourdough rye to make with my new purchase but stumbled upon a pizza recipe form Green Kitchen Story  I subsituted the spelt flour for rye and voila we had yummy pizza snacks.

Rye Pizzette 

200 ml of lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
250g rye flour (we used light)
2 tbsp olive oil

Tomato sauce:
1 tbsp olive oil
1 onion, chopped
1 clove garlic
1 can of tomatoes
1 tbsp fresh or 1 tsp dried oregano/basil
salt & black pepper to taste

Topping suggestions

  • 4 pre boiled potatoes
  • 250 g marinated artichoke hearts
  • 100 g kalamata olives
  • 1 courgette/pepper (cooked)
  • 1 aubergine(cooked)
  • 4 brown mushrooms, cut in quarters (cooked)
  • 1/4 fennel, thin slices
  • 300 g small tomatoes

Put the Rye flour in a bowl with the yeast make a well in the centre. Mix the salt and warm water in a jug and pour in the water until it comes to a kneadable dough. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.

Make the sauce by sauteing the onion and garlic in the oil. Then add the tomatoes and oregano. Allow to simmer for 20 minutes under a lid.

Preheat the oven to the HIGHEST temperature abour 270C if you have a pizza stone put it in the oven. Work the dough for about 1 minute, on a floured surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Rye flour doesn’t stretch as good as wheat flour but if you work carefully and flatten it with the palm of your hand you will get it right. Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh aragula, salt and freshly grounded pepper. Serve immediately.