Filoncini All’Avena

Wholemeal and Oat Rolls

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Preparation info

  • Difficulty

    Easy

  • Makes

    6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

These rolls, which are from Trentino-Alto Adige, use cumin, the most typical and memorable spice flavour of the north-east of the country. This spice is used to make everything from liqueurs to desserts and is also added to stews and soups. Served warm with plenty of unsalted butter, these rolls are delicious with a bowl of hearty bean soup or dipped into frothy hot chocolate on a cold day. Alternatively, split them open, top with cheese and toast until it melts.

Ingredients

  • 300 ml/½ pint/ cups full-fat/whole milk
  • 25 g/1 oz fresh/compressed yeast
  • 200 g/7 oz/2 cups porridge oats
  • 10 ml/2 tsp cumin seeds
  • 400 g/14 oz wholemeal/whole-wheat flour
  • vegetable oil, for greasing
  • sea salt

Method

  1. Warm the milk until tepid and then put into a bowl and mix in the yeast. Leave to stand until frothy.
  2. In a mortar, crush the oats and cumin seeds using a pestle. Transfer the mixture to a large bowl and add a pinch of salt and the flour. Turn out on to the work surface and make a hollow in the middle with your fist.

  3. Pour the yeast and milk into the hollow, then begin to mix everything together with your hands. Use stronger pressure once you have achieved a ball of dough.

  4. Knead for 15 minutes, then transfer to a floured bowl and cover with a floured cloth. Leave for 3 hours, or until doubled in size.
  5. Punch down or knock back the dough, then divide into six balls. Lay them on a lightly oiled baking sheet, then leave to rise in a warm place for 2 hours, until doubled in size.

  6. Preheat the oven to 200°C/400°F/Gas 6. Snip the balls twice on the top and bake for 20 minutes until light golden brown; they should sound hollow when tapped underneath. Cool on a wire rack.

Variation

To lighten up these hearty rolls you could substitute half of the wholemeal/whole-wheat flour for strong white bread flour.