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Home-baked Gluten-Free Whole Grain Bread Rolls are lovely and filled with good taste and an excellent texture, with a good crumb and fabulous fibre in the bread.
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 buckwheat flour
100g Whole buckwheat kernels
Pumpkin 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 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 in the fridge.
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 pumpkin seeds.
Preheat the oven to 210C.
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!