“Bread and water—these are the things nature requires. For such things no man is too poor, and whosoever can limit his desire to them alone can rival Jupiter for happiness.” Seneca
Bread rolls are small, usually round mini breads, served as a meal accompaniment or sandwich base. Rolls can be served and eaten whole or cut, dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similarly to sandwiches made from two slices of bread. There are many names for bread rolls, especially in local dialects of British English, spreading across the nation. Rolls, depending on their size and area of origin, can be barm cakes and oven bottoms (Lancashire), cobs (East Midlands), bread cakes (Yorkshire), blaa (Ireland), stotties (North East), bannocks and butteries (Scotland), nudgers and bin lids (Merseyside) and batches (Shropshire). Bap is commonly used all over Britain; confusingly, it also describes lots of different types of bread. The different terms originated among bakers, who labeled different forms of bread roll depending on how they made the dough and how they cooked the roll. Over time, most people have come to use one name to refer to all similar products regardless of whether it is technically correct by the old terms or not.
“Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It’s not coincidence that we say bread is the staff of life.” Lionel Poilâne
5 tsp dried active yeast
75 ml lukewarm water
2 tbsp honey
100 ml plain yogurt
100 ml soured cream
200 g wheat flour
200 g Einkorn flour
½ tbsp salt
Put the yeast into half of the water with 1 tsp of the honey, stir and leave to sit somewhere warm for 15 minutes.
Stir the rest of the honey into the yogurt, mix it with the soured cream. Sift the flours then add the salt. Make a well in the center and pour in the sponged yeast, then the yogurt-cream mixture. Combine together well with a wooden spoon, then start to bring it together with hands. Add the rest of the water and more if needed or additional flour if required. Knead the dough for 10 minutes by hand than put the dough into a bowl and lightly oil it. Cover with oiled clingfilm and leave to rise for an hour.
Heat the oven to 200°C. Lightly dust the work surface with flour and ‘knock back’ the dough for about 30 seconds. Using floured hands, split it into 10 balls. When formed dip the dough balls into water then into the prepared seed mixture. Place on a large baking-sheet lined with paper, leaving room for expansion. Cover loosely with lightly oiled clingfilm and leave for half an hour to prove.
Bake for 30 minutes. Cool them on a wire rack.
“We have learned to see in bread an instrument of community between men—the flavour of bread shared has no equal.” Antoine de Saint-Exupery