Here is a nice recipe for Whole grain spelt flaxseed rolls. They are made with 50% whole spelt flour, which is higher in fibre and protein than regular wheat flour and in some cases easier to digest.
The addition of crushed flaxseeds gives these rolls a good healthy dose of Omega 3 fatty acids as well as extra fibre and a lovely nutty taste. Its important to seek out and use crushed flaxseeds rather than whole as the whole flaxseeds will largely remain undigested and therefore your body will not be able to extract all the heart health benefits contained in the flaxseeds.
Aside from the health benefits from such Whole grain spelt flaxseed rolls, they are also easy to make at home, made from a simple yeast dough enriched with liquid malt and honey for extra flavour and a nice rich natural colour. Since the whole grain flour component is kept to just 50% the end result is a nice soft bread roll that kids will love to eat as much as parents will enjoy providing. So thats a worthwhile compromise in my books.
- 500g whole spelt flour
- 500g all purpose flour (550 in germany)
- 660g warm water
- 10g yeast
- 30g liquid malt
- 30g dark honey
- 20g salt
- 100g crushed flaxseeds
- in a large bowl, combine all the ingredients apart from the crushed flaxseeds
- Knead for 5-10 minutes either by hand of with and electric mixer fitted with a dough hook
- Finish the kneading with some stretches and fold whilst incorporating the crushed flax seeds. here just flatten out the dough spread on ⅓ or the seeds, fold up the dough and briefly knead to incorporate, repeat this with the rest of the seeds until everything is well incorporated and evenly distributed.
- form the dough into a tight ball and place into an oiled bowl. Cover and leave to rise at room temperature for 1 hour
- once doubled in size turn out your dough and split into 2 halves.
- Take the first half and roll out into long sausage. Cut off approx 2cm pieces to divide the dough. Fold each piece in on itself and turn over to form a nice smooth surfaced dough ball, see pictures above.
- While your first half of dough is resting as little balls, repeat the process with the second half of the dough.
- now take each ball and using the flat of your hand roll into a fat sausage, see pictures.
- Place each roll onto a baking sheet and leave to proove for 45 minutes. In the meantime pre-heat your oven to 250 deg C.
- When ready to bake, make a 0.5cm deep lengthwise cut into each roll. Bake, with steam, for 10 minutes at 250 degrees, then reduce the heat to 200 deg and bake for a further 20 minutes or until nice and golden brown.
- Allow to cool on a wire rack before enjoying any which way you like