Rustic Walnut Triangle Bread Rolls

In the Dutch foodblogger world, there is one lady who takes the cake when it comes to baking bread, and that is Levine of "Uit de Keuken van Arden". I think that pretty much everyone who has access to internet, and who does anything with bread will have baked at least one recipe from this brilliant bread blog. I saw some raving reviews of these walnut triangle bread rolls, and I can't say the reviewers were overselling at all. These are absolutely delish, and sure to become a staple recipe for me (and pretty much the rest of bread baking Holland, I think).

Please, can I have one?

Apparently, these rolls aren't just popular with humans.. My dog Ronja saw me taking pictures and came over to see what all the fuss was about. She just sat down and started drooling next to the table..yum..!

I'm not giving up!

 After having documented that "moist" moment for eternity, I shooed her, but she wasn't about to give up. She took position at the couch to grab her chance. The rolls withstood however, and are now safely tucked away in the freezer. Now all I have to do is take them out again, put them in the oven (200C) for 5-10 minutes and they'll be all crispy and fresh again! Slathered with butter or cream cheese these are absolutely gorgeous.

Recipe Rustic Walnut Triangle Bread Rolls 

Crispy, triangle-shaped bread rolls filled with walnuts and topped with oat flakes

Makes: 8 triangle-shaped rolls

Tools: 24-26cm (9-10 inch) spring form cake tin, baking sheet lined with baking parchment

Ingredients:

300gr strong white bread flour

200gr whole wheat flour

7gr instant yeast

8gr salt

10gr walnut or sunflower oil

300gr tepid water

90gr chopped walnuts

oatflakes for topping

+ extra sunflower oil for greasing bowl and spring form cake tin

1. Measure flours in a large bowl, add yeast on one, salt on the other side of the bowl. Mix until evenly distributed. Add the oil and water, stir with a wooden spoon until all of the liquid has been absorbed by the flour. 

2. Knead dough until a windowpane test yields a positive result (click for clip with explanation of this test + demonstration). This will take 10-15 minutes with a stand alone mixer, 15-20 minutes if kneading by hand. Knead the chopped walnuts into the dough at the last moment.

3. Shape dough into a ball. Grease a large bowl with sunflower oil, place dough in bowl and turn to cover all sides with oil. Cover bowl with a kitchen cloth or clingfilm and leave to proof for 45-60 mins or until doubled in size. 

4. Once proofed, turn the dough out onto an oiled working surface and knock it back. Form the dough into a rough ball shape and leave it on your working surface, covered with a kitchen cloth, for 15 minutes. In the meantime, grease your spring form cake tin. 

5. Once rested, place dough in cake tin and push it out so that it is evenly distributed. Cut the dough into 8 equal-sized triangles (as you would cut a cake into slices) with a dough cutter or a clean credit card. Brush the top of each triangle with some water and dip the moistened side in a plate with oat flakes. Arrange evenly spaced on a baking sheet, cover with a tea towel and leave to proof for another 45-60 minutes, or until almost doubled in size.

6. While the rolls are proofing, preheat your oven to 220C/430F. Once proofed, bake the rolls in the oven for 20 minutes. Leave to cool on a wire rack.