No bread is an island

...entire of itself. (With apologies to John Donne!)
I live and breathe breadmaking. I’m an evangelist who would like everyone to make his or her own bread. I want to demystify breadmaking and show it as the easy everyday craft that it is. To this end I endeavour to make my recipes as simple and as foolproof as I possibly can.

I call my blog 'No bread is an island' because every bread is connected to another bread. So a spicy fruit bun with a cross on top is a hot cross bun. This fruit dough will also make a fruit loaf - or Chelsea buns or a Swedish tea ring...
I'm also a vegan, so I have lots of vegan recipes on here - and I'm adding more all the time.

Sunday, 27 October 2013

Easy and cheap - Sausage rolls with wholegrain mustard

(makes 12  parcels)

Ingredients:
400g (or 2 mugs) strong white flour
1/2 tsp salt
250ml (or 2/3rds mug) lukewarm water
1 rounded teaspoon fresh yeast
Splash of olive oil (optional)

Plus:
6 vegan sausages
Wholegrain mustard

Method:
  1. Place the flour and salt into a mixing bowl. Measure the water and stir in the fresh yeast. Pour in the yeast liquid and add the olive oil if using. 
  1. Have a little water to hand to add if necessary. Remember, it is better for your dough to be wetter (slack) rather than drier (tight). Holding the bowl with one hand begin to mix by stirring the ingredients together with your fingers. Check how the dough feels as you mix – it should stay soft and squidgy – and add more flour or water as needed. When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead. 
  1. Knead by flattening the dough out, folding it over and flattening it again. Knead until the dough becomes smooth – and then stop before you get fed up!
  1. When you are ready to proceed, take the dough out of the mixing bowl and place it on your worktop. This time, don't 'knock the dough back'! Just divide the dough into 12 pieces. 
  1. Divide the dough into 12 pieces and each sausage in two. Flatten a piece of dough down with the heel of your hand into an oval shape. Turn it over to loosen it from the worktop and place a smear of mustard along the middle, then place the halved sausage over the mustard. Form a parcel by bringing the ends of the oval over each end of the sausage. Now bring the top and bottom of the oval over to meet each other. Pinch these two sides together and roll the parcel gently between the palms of your hands. Place on a lined oven tray with the join underneath. 
  1. Cover and leave to prove until they have grown appreciably in size. Bake at 220C, 425F or gas mark 7, for about 15 minutes.

8 comments:

  1. Love the addition of mustard, have become very addicted to the stuff!

    ReplyDelete
  2. Hi Anne

    I prefer the mustard - but most of my students prefer it with tomato sauce!

    It's only after seeing your comment that I realised I hadn't included mustard in the ingredients.

    So thanks for that!

    Cheers, Paul

    ReplyDelete
  3. I`m going to try this recipe tonight! :D

    thanks!

    ReplyDelete
  4. Hi Gonçalo!

    Hope you enjoy them - love to hear how you get on.

    Cheers, Paul

    ReplyDelete
  5. this is how they came out! http://images.plurk.com/5aaae88b83c5e7b98f5b585f887deb3a.jpg
    :D

    thank you very much!

    ReplyDelete
  6. Hi Gonçalo

    Well done with the rolls! I'm thrilled and delighted that you've made them!

    I'm intrigued with the topping - I'm guessing some sort of pesto?

    I hope you don't mind if I make a couple of comments about the ones in your picture:

    The cracks in the sides of the rolls indicate that you could have left them to prove a little longer;

    The colour is a little on the pale side - that might be because you baked them in a high-sided baking tray.

    I'd try a flat tray next time and look for some colour on top - as well as underneath.

    I'll make a batch myself at the next opportunity and post a pic.

    Cheers, Paul

    ReplyDelete
  7. Paul,

    I smeared some whole-grain mustard with olive oil on top, it got crispy and very aromatic!

    Surely there's room for loads of imprevement! I`ll try this recipe again soon!

    Thanks again!

    Cheers from Portugal!

    ReplyDelete
  8. Thanks, Gonçalo!

    I'll try that next time!

    Cumprimentos de Inglaterra

    ReplyDelete