Komatsuna Bread Rolls are filled with a lot of fibre, such as komatsuna, whole-grain flour and different seeds; what not to like?
The bread is very moist, tastefully, and has a good crumb and texture.
So if you need bread packed with a lot of komatsuna, whole grain flour and seeds, here is your answer Komatsuna Bread Rolls!
This bread will help you keep full for a long time.
Why you should make Komatsuna Bread Rolls
The bread rolls are excellent to use as sandwich bread; you can fill them with all kinds of things of your choice.
- If you want a whole-grain bread roll.
- If you like bread rolls with seeds.
- If you want vegetables in your bread.
- You can use the komatsuna bread rolls for breakfast, lunch, dinner and even on the go.
- You can freeze any leftover bread rolls.
Last but not least
The only thing left to say is.
Go in the kitchen and get started.
Put on some great music!
Vola, you will soon have freshly baked Komatsuna Bread Rolls out of the oven!
Yum!
Good luck!
Komatsuna Bread Rolls (Gluten-Free & Low FODMAP)
The bread is very moist, tastefully, and has a good crumb and texture.
- Yield: 12 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
8 dl Luke-warm water
200g Komatsuna
8g Dry yeast
2 tsp Apple cider vinegar
1 tbsp Maple syrup
45g Psyllium Husk seeds
30g Oil
75g Pumpkin seeds
75g Sunflower seeds
3 tsp Salt
0,5 tsp Cardamom
0,5 tsp Coriander
175g Wholegrain rice flour
150g Millet flour
150g Oatmeal flour
50g Potato starch
Toppings
1 Beaten egg
Sunflower seeds
Pumpkin seeds
Black sesame seeds
Instructions
Blend komatsuna with water and pour into the mixing bowl.
Come dry yeast, salt, spices, apple cider vinegar, oil 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.
Turn the dough onto an oil surface and put some oil only on your hands. Roll the dough and cut 10-12 pieces (depending on what size you like).
If the mixture is too sticky, take more oil on your hands, form each piece round, and give a light press.
Place them on a baking sheet, brush the komatsuna bread rolls with beaten egg, and sprinkle with mixed pumpkin, sunflower and black sesame seeds. Let the bread roll rise for about 1 hour with a wet cloth. I often let them rise even longer.
Heat the oven to 225C and bake the bread rolls for 18-20 minutes, depending on the size you make. The main thing is the bottom of the bread needs to sound hollow when you knock on it.
Serve the bread roll with your favourite toppings and meat.
Notes
Eat & Enjoy!