Bread Rolls With Black Sesame Seeds. Delicious whole-grain bread rolls are excellent in lunch boxes or on the breakfast table; they taste great, and we mainly use them for breakfast in our home. The black sesame seed gives a nice, finished look.
I have become thrilled with gluten-free bread since I learned it could have a good crumb, texture, moistness, and taste good too. I found store-bought gluten-free bread highly dull and dry, and I get hungry after eating half of a packet of store-bought gluten-free bread, and I don’t want that either. So, I am grateful for everything I learned in my search and courses on gluten-free baking.
Before, I would rather skip eating bread, but now I enjoy it occasionally and find it delicious. I feel like I am in heaven, as I haven’t been able to eat good gluten-free bread for many years. I can’t stop expressing my gratitude and satisfaction over the bread I eat. I know it can be a bit too much for Daniel. He’s begun to laugh at me as I constantly comment on the bread. We understand each other’s points of view, and we laugh together.
Many of you agree with me, especially if you cannot eat gluten. How does it make you feel when you find fantastic gluten bread? I will love to hear your story if you don’t mind sharing it in the comment box or an email.
Bread Rolls With Black Sesame Seeds are perfect for breakfast, are super moist and taste great. The bread roll has a great texture and keeps you full for a long time. Even though the bread is white and looks like wheat bread, it is only made with whole-grain rice flour. The recipe is straightforward, but you can experiment if you fancy more grains or seeds in your bread. If you do, please let me know how it turned out.
If you’d like to try other bread recipes, you can see them here or bread alternative waffles with vegetables. There are so many options!
Good luck!
Bread Rolls With Black Sesame Seeds (Low FODMAP And Gluten-Free)
Bread Rolls With Black Sesame Seeds. Delicious whole-grain bread rolls are excellent in lunch boxes or on the breakfast table!
- Yield: 12 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
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
Instructions
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.
Notes
Eat & Enjoy!
