Spinach Bread Rolls (Low FODMAP And Gluten-Free) These beautiful bread rolls with spinach are moist, soft, tasty and delicious. Another bonus is you get vegetables in your bread.
8 dl luke-warm Water
8g Dry yeast
2 tsp Apple cider vinegar
1 tbsp Maple syrup
45g Psyllium husk seeds
30g Olive oil
150–200g Fresh spinach
100–150g Pumpkin seeds * Optional
3 tsp Salt
0.5 tsp Cardamom
0,5 tsp Basil
175g Wholegrain rice flour
150g Millet flour
150g Oatmeal flour
50g Potato starch
1 Eggs
Pour Water, dry yeast, apple cider vinegar, maple syrup and psyllium husk seeds, and mix them thoroughly in a bowl.
Add the oil and mix at medium speed until well knitted.
Roughly chop the fresh spinach and add it to the mixing bowl.
Put the rest of the ingredients in the bowl at once and mix at medium/ high speed in a kitchen machine or hand mixer for 15 minutes. I often do it longer.
Put some oil on the table and your hands, and get the dough out of the bowl carefully. Rul it 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 part round, and give a light press.
Place them on a baking sheet, brush the spinach bread rolls with beaten egg and let them rise for about 45 minutes with a cloth over them. Steam in the oven is a good trick when you bake bread if you want a crispy surface on the bread.
Heat the oven to 225C and put an ovenproof dish with water in the bottom. Beat the egg, brush the bread roll, and bake it for 25-30 minutes or until they are done. Steam in the oven is a good trick when you bake bread if you want a crispy surface on the bread
Serve the spinach bread roll with your favourite toppings and meat.
Eat & Enjoy!
