417. barley broccoli rolls

July 17, 2014mayurisjikoni
Blog post

Shhhh cooking secretly# 1

         I joined this group of enthusiast bloggers just recently. The initiator of this group is Priya of  Priya’s Versatile Recipes. She pairs members each month and they send each other two secret ingredients.We get a month to prepare the dish, be it a sweet or savoury one. The fun part is when fellow bloggers post the picture on the group’s facebook page and we have to try and guess the secret ingredients. Sometimes, the secret ingredients are obvious but most of the time very difficult to guess. The exciting part was waiting for the partner to give you the two ingredients. As soon as I got mine from Sandhya Ramakrishnan, broccoli and barley, the first thing that came to my mind was soup. Pretty obvious, then I thought of salad and finally debated between making pizza base with barley flour or the rolls. The rolls won and I enjoyed working with barley flour for the first time. I have joined four groups and each one presents a challenge every month for us to try out. When I served hubby dear with the rolls today, he simply asked what am I cooking tomorrow as a challenge! 
       Though the bread dough did not rise as much as the one I normally make with plain flour or wheat flour, it was not too difficult to handle. I will at some point try the barley flour pizza base. The bread did not brown easily like the other normal breads do, but overall I was pleased with the result. Its challenges like these that makes me take that one tiny extra step to do something different; otherwise it is so easy to just get into a comfort zone and be happy. Looking forward to the next two secret ingredients and in the process making a new blogger friend. In the meantime here is the recipe for my first challenge.

 

 

 

 

BARLEY BROCCOLI ROLLS
Makes about 10 to 12 rolls

For the bread dough:
2 cups barley flour
1 cup plain flour (all purpose flour, bread flour)
2¼ tsp instant dry active yeast
1-1½ tsp salt
1 tsp sugar
1 tbsp olive oil
1 plus 2 tbsp warm water

For the filling:
1 cup broccoli small florets
1 cup chopped spinach or baby spinach
3 – 4 garlic cloves, sliced
 ½ cup grated cheese
¾ – 1 tsp salt
1 tbsp olive oil
1 tsp coarse pepper powder
1 tsp chilli flakes

For brushing and greasing olive oil
extra flour for dusting

Preparation of the bread dough:

  1. Sift the barley and plain flour together. Add sugar, salt and yeast and mix well.
  2. Rub the oil into the flour. 
  3. Add warm water and form a soft dough.
  4. Knead the dough for 10 to 15 minutes till it becomes soft and silky.
  5. Make the dough into a big ball and rub oil over it.
  6. Grease a bowl with oil.
  7. Place the dough in the bowl. Cover with a cling film and let it rise for nearly 2 hours.
Preparation of the filling:
  1. Heat oil in a wide pan over medium heat. 
  2. Add garlic slices and saute for a few seconds.
  3. Add the broccoli florets and stir fry till they are slightly cooked.
  4. Add the chopped spinach and mix well.
  5. Let the mixture cool down completely.
  6. Add salt, pepper, chilli flakes and cheese and mix.
Final preparation:
  1. Preheat the oven to 180°C. Grease a baking tray or line with foil.
  2. Knead the dough gently. 
  3. Using some flour, roll the dough into a rectangle of 12″X10″.
  4. Place the filling at the widest end of the rectangle, leaving a space of about one inch from the edge.
  5. Gently roll the dough like a swiss roll.
  6. Place the seam side on the baking tray.
  7. Cover the roll with a tea towel and let it rest for 10 minutes.
  8. Brush olive oil over the roll.
  9. Place the dough in the oven to bake for 25 minutes or till the top becomes light brown.
  10. Remove the roll from the oven and place it on a wire rack to cool.
  11. After 10 or 15 minutes cut into thick slices and serve with chilli sauce. I served it with chimichurri sauce.
Tips:
  • Use any vegetable of your choice for filling.
  • You can use any cheese of your choice.
  • While kneading the dough, if it appears a bit hard add some more water. Different barley flours will absorb different quantities of water.
  • I will probably add a bit more filling next time. This time round I was a bit scared that over filling it may cause the dough to break.
  • Enjoy this healthy rolls without much guilt.
You may want to check out the following:
 
stuffed masala buns

Sending this recipe for the following events:

Kachuss Delight

Cooks Joy

 

sumee’s culinary bites

Cooks joy

DishItOut

green dishes at Cooks Joy

Sending this entry to Ahlan Ramadan – The Healthy Way

9 Comments

  • priya satheesh

    July 17, 2014 at 10:13 am

    Interesting…Bookmarked!

  • FullScoops Beulah

    July 17, 2014 at 11:10 am

    That is one healthy roll! Thanks for linking it to healthy diet event!

  • Gloria

    July 17, 2014 at 1:38 pm

    The rolls look too delish ..will def try

  • Vimitha Anand

    July 17, 2014 at 2:34 pm

    Healthy filling. Would be perfect for tea

  • Veena Theagarajan

    July 17, 2014 at 3:18 pm

    Rolls look super tasty

  • Harini M

    July 21, 2014 at 6:24 pm

    Healthy and tasty,very unique too,looks great

  • Sumee

    July 22, 2014 at 2:14 am

    Nice healthy rolls!

  • Priya Suresh

    July 24, 2014 at 10:46 am

    Looks like u think always out of the box Mayuri, trust me one cant guess ur ingredients easily, those rolls are just brilliant.

  • Hasna Hamza Layin

    August 10, 2014 at 12:15 pm

    lovely way to make kids eat brocolli..thank u fr linkng this to both my events

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