These 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.
The dough for coarse bread rolls can easily be cold-raised in the fridge overnight; you will have excellent fresh-baked bread rolls in the morning. There is nothing better than good whole-grain bread rolls! I recommend you to try these Gluten-Free Whole Grain Bread Rolls!
Why whole grain is good for you
Whole grain is good for your health and keeps you full for longer, so you will eat less. Furthermore, whole grain means you use the entire grain, including the shell parts and the germ, found in vitamins, minerals and fibres. When you eat bread baked with whole grain flour, you will get all the grain’s delicious flavour aroma and the whole grain’s own ‘food package’ of fats, dietary fibre, minerals, vitamins, and antioxidants the body will enjoy.
PrintGluten-Free Whole Grain Bread Rolls
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.
- 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 buckwheat flour
100g Whole buckwheat kernels
Pumpkin 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 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.
Notes
Eat & Enjoy!
