Bread Rolls With Black Sesame Seeds. Delicious whole-grain bread rolls are excellent in lunch boxes or on the breakfast table!
9 dl Luke-warm water
2 tsp Apple cider vinegar
2g Dry Yeast
30g Whole Psyllium Husk
3 tsp Salt
1/2 tsp Cardamom
1/2 tsp Tarragon
500g Wholegrain rice flour
80g Black sesame seeds
Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
The dough is soft and sticky but gets firmer while rising on the kitchen table. Let the dough rise for two hours with a cloth covering it. You can also; let it rise for the next day.
Preheat the oven to 210C.
Scoop the dough with a wet spoon and put it on a baking sheet. Make your hands wet if necessary, and be careful to form each bread roll slightly round. Sprinkle with flour.
Bake the bread for 30 minutes.
Let the bread cool down for a little while before cutting them.
Serve the bread and put the topping to your liking.
Eat & Enjoy!
