Lunch roll, whole grain roll
Recipe for gluten & milk-free seed rolls
My take on delicious and flavorful seed rolls.
Since I am both gluten and lactose intolerant, it is not enough for me to use lactose-free dairy products, so here is my take on how you can still make a delicious version of rolls without using these products.
Ingredients
- 0.25 package Yeast
- 1200 gram Water
- 12 gram Salt
- 24 gram Psyllium Husk
- 500 gram Oat Flour I blend gluten-free oats
- 150 gram Buckwheat Flour
- 150 gram Cornmeal
- 130 gram Sunflower Seeds
- 130 gram Pumpkin Seeds
Instructions
Day 1
- Mix water and yeast together and then add salt and psyllium husk.
- Mix all the flour types together in a separate bowl, and gradually add them to the mixture.
- Then, add the seeds and let the dough rest covered on the kitchen counter for a couple of hours, and then in the refrigerator overnight (between 8-24 hours).
- Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit), regular heat, let the baking trays that will be used heat up with the oven.
- Shape the rolls and place them on baking paper; do not brush them with anything.
- When the oven reaches 250 degrees, slide the baking paper onto the baking tray, and bake the rolls for 17-20 minutes until they are golden and sound hollow when tapped on the bottom.
Notes
The dough was mixed in a Kenwood stand mixer