Ingredients:
2 X 25 ml - 2 tbsp - active dry yeast
750 ml warm water, 40 to 45° C (100 to 110° F) - 3 cups
1 large egg, beaten
75 ml canola oil - 1⁄3 cup
25 ml fancy molasses - 2 tbsp
10 ml caraway seed - 2 tsp
7 ml salt - 1 1⁄2 tsp
2 ml white vinegar - 1⁄2 tsp
250 ml whole wheat flour - 1 cup
250 ml oat bran - 1 cup
250 ml rye flour - 1 cup
250 ml ground flaxseed - 1 cup
50 ml whole flaxseed - 1⁄4 cup
50 ml sesame seed - 1⁄4 cup
50 ml raw sunflower seeds - 1⁄4 cup
875 - 1,000 ml unbleached all-purpose flour - 3 1⁄2 - 4 cups
1 egg white
15 ml water - 1 tbsp
25 ml whole flaxseed - 2 tbsp
15 ml caraway seed - 1 tbsp
15 ml sesame seed - 1 tbsp
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Method:
• In a large bowl, dissolve yeast in warm water.
• Add egg, oil, molasses, caraway seed, salt and vinegar. Stir.
• Add whole wheat and rye flours, bran, ground and whole flaxseed, sesame and sunflower seeds. Beat until smooth. Add enough flour to form a soft dough.
• Turn onto floured surface and knead until smooth and elastic, 6 to 8 minutes.
• Place in oiled bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
• Punch dough down. Shape into 24 round balls, flatten each into 7.5 cm (3 inch) circle.
• Place on greased baking sheet 5 cm (2 inches) apart.
• Beat egg white with water until frothy. Brush over buns. Sprinkle whole flaxseed, caraway and sesame seeds on buns.
• Cover with oiled plastic wrap. Let rise until double in bulk, about 50 minutes.
• Preheat oven to 190° C (375° F) oven. Bake until golden brown 22 to 24 minutes.
Makes 24 large buns
Single Serving Nutrient Analysis
kcal - 199.79
protein - 6.98 grams
carbs - 28.41 grams
fiber - 5.33 grams
fat - 8.64 grams
sat - 1.97 grams
mono - 3.40 grams
poly - 2.94 grams
chol - 8.85 mg
fola - 36.99 mcg
K - 177.18 mg
Na - 151.12 mg
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