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Multigrain Bread Rolls

MultigrainBreadRolls
Yields10 Servings
DifficultyBeginnerPrep Time3 hrs
 ¾ cup Fat-Free Milk
 1 tsp Instant Yeast (rapid rise, fast acting)
 ½ tbsp Sugar
 1 cup Whole Wheat Flour
 1 cup All-purpose Flour
 ½ cup Oatmeal, dry
 1 tbsp Whole Flaxseed
 1 tbsp Chia Seed
 1 tbsp Sesame Seed
 ½ tsp Salt
 1 tbsp Water, tap
 Cooking Oil Spray
1

In a microwave-safe cup, warm the milk for 25 seconds (to lukewarm).

2

Add yeast and sugar in the milk and let it stand for 5-10 minutes until it’s fully bloomed (if the yeast does not bloom then please do not continue to make it, that means yeast is not good and the bread won’t rise).

3

In a medium size bowl, sieve together whole-wheat flour, all-purpose flour, and salt.

4

Next, add all the remaining dry ingredients and only 2 tsp of sesame seeds, reserve 1 tsp for later use; mix well with spoon.

5

Once the yeast is bloomed, add into the floor and knead well (similar to chapatti dough); add some water as needed and knead dough very well.

6

Next, cover the bowl and keep it in a warm place for at least 1-2 hours or until it rises and doubles in size (this will be first proofing).

7

Uncover the bowl and knead again and shape the dough into 10 small rolls.

8

Spray a non-stick baking tray with cooking oil spray for about 2 seconds and begin placing each roll 2 inches apart; cover it and let it stand for another 30 minutes or until it rises and almost doubles in size (this will be the second proofing).

9

Preheat the over to 350 degrees

10

Meanwhile, sprinkle the remaining sesame seeds on all the 10 rolls and spray with cooking oil for about 2 seconds.

11

Place the tray in the pre-heated oven for 20-25 minutes or until golden brown.

12

Enjoy warm home-made bread with your favorite spread.

Chef's Tip:

This is a great recipe for homemade bread and keep it for a week in an airtight container in the refrigerator.




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Nutrition Facts

10 servings

Serving size

85g


Amount per serving
Calories120
% Daily Value *
Total Fat 1g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 125mg6%
Total Carbohydrate 23g9%
Dietary Fiber 3g11%
Total Sugars 2g
Protein 4g

Calcium 2mg1%
Iron 6mg34%
Potassium 105mg3%
Vitamin D 2mcg10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Whole Wheat Penne with Chicken and Vegetables

1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.

2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.

Honey Garlic ShrimpsChoice of your vegetable (bell peppers, onions, squash etc.) can be added to the skewers in between the shrimps.