High Fibre Bread Rolls
Soft, nourishing, and full of fibre, these high fibre bread rolls are made with milled flaxseed and simple ingredients. Perfect for lunches, soups, or open sandwiches, they’re an easy way to eat well without complication.
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.
Tried this recipe?Let us know how it was!