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Homemade coarse bread Buns (Gluten-Free & Low FODMAP) are packed with many sources and are great for breakfast. The bread is moist and has a good crumb.
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
20g Black sesame seeds
50g Pumpkin seeds
65g Linseeds
65g Sunflower seeds
100g Whole buckwheat kernels
500g Wholegrain buckwheat flour
1 Egg
Sprinkle mixed 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 more firm while rising in the bowl on the kitchen table. Let the dough rise for 4 hours with a cloth over the bowl. You can also let the dough 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. <br>Brush the bread with beaten egg and sprinkle with mixed seeds.
Bake the bread for 35 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!