Recipe

3 Seeded Bread Rolls Recipe

Add Step-by-Step Photos	Sqpixels / All my dishes 1 year, 7 months ago Healthy 3 Seeded bread rolls. All of my favourite seeds: Flax, Sunflower and Poppy. This is so healthy and good for you because of the rich amounts of Omega 3 oils from the Flax, the vitamins and minerals from the Wheat germ, and it's so flavourful!... More Prep:150m Cook:25m Servings:12	Sqpixels
	healthy wholesome delicious

Bread rolls being pr

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Ingredients

1⅓ Cups Water

2 Tbspn butter, softened

3 Tbspn Brown Sugar or Honey (Honey caramelises more and gives the crust a darker shade)

4 Cups Bread Flour

1 Cup Wheat Germ (or Whole Wheat Flour)

1 Cup Milk Powder

1 Tspn Salt

1 Tspn Active Dry Yeast

½ Cup Flax Seeds

½ Cup Sunflower Seeds

2 Tbspn Poppy Seeds

Directions

Toast 3 seeds in a hot dry pan, stir them around until fragrant - set aside.

In your mixing bowl, add in the rest of the ingredients but only about 70% of the flour. Stir everything together well ensuring all the ingredients are well hydrated.

Leave for 20 minutes to Autolyse. This give the flour and ingredients time to absorb the water which will allow for better gluten development in the next stage of kneading.

Add in remaining flour and begin to knead for about 5 minutes in your strong stand mixer or by hand (I hope you have good upper arm stamina and strength!) for about 10 minutes, until dough is smooth and tacky and not sticky.

Add in toasted seeds at this point until well incorporated.

Proof dough in mixing bowl or another lightly oiled bowl for 1½ hours, the dough should have doubled in size at this point.

Start to shape the divide the dough into 100g (3.5oz) portions and form them into little balls or boules.

Proof on a well dusted baking sheet or peel with semolina for 2 hours.

Preheat oven and baking stone 1 hour before baking at 200C.

Bake rolls in oven for 20-25 minutes, transfer to wire rack to cool completely.

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Comments

inmaculada 1 year ago said:
I DO love this recipe. Seeds are soooo good... I will try using whole spelt flour since is the one I use for a year now, and I really love its nutty flavor. When I bake I will let you know how it turns. Thanks a lot for the recipe. Best regards from Mallorca.

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