Sunday, 17 January 2010

Healthy linseed & pumkin seed bread rolls



I love self made bread. It tastes so different than the bread bought from a grocery store - I love the texture, I love the softness and the pure taste of it. And you can be sure that it's healthy without any additives and made from all the lovely ingredients. I love to mix different kind of flours and to add seeds. To these bread rolls ( in Finnish "sämpylät") I added linseed. It's very good for you stomach and has a lot of healthy vegetable fats. And as you can see from the ingredients I used only fibre rich flour. The soyflour I used is a very nice thing for the texture, it makes the dough softer and as you know soy lowers cholesterol and is fibre rich - these buns really are superfood!

And don't forget they taste magnificent! My mother said they melt in your mouth. These are good with margarine, bean paste (or hummus), tahini or anything you like. And these are very easy to make, so why won't you start baking immediately?

Ingredients:
makes about 15
0,5 l water
25 g fresh yeast
2 tsp salt
1 tbsp honey
3 dl oatmeal
2 dl barley flour
3 dl soyflour
about 5 dl wholewheat flour
0,5 dl linseeds
1 dl olive oil
some more flour to help in baking
pumpkin seeds for decoration

Soyflour.
Linseeds.
1. Warm the water in a big bowl to your body temperature, add the yeast and let it melt. Mix well. Add the salt and honey, mix well.

2. Add oatmeal, barley flour, soyflour, wholewheat flour, linseeds and finally olive oil beating the dough in the bowl all the time. Add some more flour if necessary. Let the dough rise covered with a kitchen towel in a warm place for an hour.

3. Spread some flour over a table. Line two baking sheets with parchment paper. Deal the dough in two, knead well and deal the halfs into about six pieces. Knead the little pieces into balls with an even surface, put on a baking sheet. Let the bread rolls rise in a warm place covered with a kitchen towel for about 30 minutes.

4. Heat the oven into 225°C. Before putting into the oven, butter the rolls with water and put some pumpkin seeds on top.
5. Bake in the oven for about 12 minutes, until golden brown.

10 comments:

  1. This is very healty recipe. I like it...

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  2. I love breads and rolls, especially when it's as healthy as these rolls. Yum!

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  3. Love these kinds of breads. I can't have barley flour (so I'd probably sub quinoa or something) but wow, love the seeds. Yum!

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  4. This is my type of breads. Lots of goodness and mixtures of flours and seeds. They're definitely better than store bought.

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  5. Thanks to you all! If you don't have barley flour you can use just more wholewheat flour, if you want to.

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  6. They look marvelous!!! I love flaxseed (linseed) not only for the healthy fats but because it gives such a nice nutty flavor. :)

    Your photos are all so beautiful! thanks for bringing some beauty into my day with your recipes.

    Georgie Fear RD
    www.AskGeorgie.com

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  7. Thank you so much for your comment that cheered up my day! I love flaxseed too, I use it a lot! :) I must visite your site!

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