Most of us don’t get enough fibre daily, yet it helps keep us full, supports digestion, and feeds our gut. These high fibre bread rolls pack around 9g of fibre each, about one third of our daily needs. Not bad at all for something that tastes this good.
I tested this recipe six times in one week, and while all worked, this version was the clear winner. It’s the batch I kept returning to, couldn’t stop eating, and felt excited to finally share.
Last week I bought a big bag of milled flaxseed and immediately started experimenting in the kitchen. I love introducing new ingredients and seeing how they can fit easily into everyday meals. Flaxmeal has a subtle nutty flavour, and paired with white flour it feels balanced, hearty, and light.
These rolls are incredibly versatile and work beautifully as bread rolls, open sandwiches, or alongside a bowl of my simple veg soup. They’re delicious with butter and cheese or topped with leftover roast chicken and fresh salad. Both sweet and savoury toppings work well, so feel free to get creative and add extra goodness.
When it comes to kids, I always suggest trying new foods at home before packing lunchboxes. In our house, I encourage my two to try new things without pressure to love them instantly. Trying new textures and flavours matters more than immediate approval, and that’s always enough for me. Sometimes we revisit foods later, and sometimes their curiosity naturally brings them back.
These rolls remind me a little of soda bread: simple, nourishing, and deeply satisfying. They’re proof that eating well doesn’t need to be complicated or boring.
And a reminder for mums and dads: stop, take a break, and eat well too. We deserve nourishing, satisfying food just as much as our kids do. Super tasty, endlessly adaptable, and full of fibre — I really do love them.
Why You’ll Love These High Fibre Bread Rolls
- High in fibre, with around 9g per roll to help keep you fuller for longer
- Made with simple, everyday ingredients you may already have at home
- Soft inside with a lightly nutty flavour from the flaxmeal
- Versatile enough for sweet or savoury toppings
- Perfect as bread rolls, open sandwiches, or alongside soup
- Kid-friendly and lunchbox-ready after a home taste test
These have quickly become a staple in our house, and I hope they do in yours too. If you give them a try, don’t forget to tag @littleloucooks — I love seeing what you’re cooking. Feel free to experiment with toppings and make them your own — I’d love to read some of you favourite sandwich fillers in the comments below.
High Fibre Bread Rolls
Equipment
Ingredients
- 200 g ground/milled flaxseed
- 125 g self raising flour or plain flour with 1tsp baking powder
- 1 tsp bicarbonate of soda/bread soda
- Pinch salt
- 1 tsp honey
- 200 ml milk – approx
- 1 tablespoon lemon juice or vinegar
- 2 tbsp oil
- 1 egg – can also be made without the egg
Instructions
- Preheat the oven 190ºc fan. Line a baking tray with parchment paper.
- Measure the milled flaxseed, flour and bicarbonate of soda and salt into a mixing bowl, stir well to combine.
- Measure the milk, honey, lemon juice, oil and egg into a jug. Whisk well.
- Pour the liquid into the bowl and stir with a fork to make the dough.
- The dough will be sticky.
- Scoop onto the tray into 6 equal mounds, as round as you can make them.
- Bake for 15 minutes, take off the tray and bake for a further 5 minutes on the oven rack.
- Tap the bottom and it’ll be hollow when they’re done. Lift them they should feel light, cook for longer if they feel heavy, that usually means the dough is still raw.
- When they’re cooked cool on a wire rack.
- Bake as a loaf:
- Preheat the oven 180ºc fan. Line a loaf tin with a liner or parchment paper.
- Follow steps 2-4: Scoop the mix into the loaf tin.
- Bake for 30-40 minutes. Take the bread out of the tin and bake the last 5 minutes on the oven rack.
- The bottom should be hollow when tapped.
- Cook on a wire rack.
- Cool and freeze in labelled bags for up to 3 months.
- Defrost on the counter overnight.
