Linseed and Sunflower seeded rolls (bolinhas de linhaça e girasol )

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The Linseed and Sunflower seeded rolls are delicious, packed with flavor and healthy seeds. This recipe is very simple and nothing really beats homemade bread straight out from the oven.

  • 300g vegetal milk (soy, hemp, almond, rice, oat,..)
  • 10g olive oil
  • 1 sachet instant dry yeast 7g or 25g baker’s yeast
  • 60g sunflower seeds
  • 100g linseed flour
  • 300g plain white flour
  • 50g  wheat bran
  • 5g salt (or less)
  • 10g brown sugar

Warm the milk in the microwave for 1 minute, and then add the yeast, salt, sugar and olive oil and mix well. Add the flours and seeds. Knead the dough on a lightly floured surface until smooth and elastic. Shape the dough into 12-16 small rolls and place them onto an oven tray lined with baking paper. Cover them with a towel and leave in a warm place to rise for about 30-60 minutes.

Heat oven to 180ºC, and bake them for 20 minutes.

PT:
  • 200g leite vegetal (soja, amêndoa, arroz, aveia, ..)
  • 10g azeite
  • 1 saqueta de fermento de padeiro seco ou 25g de fermento fresco de padeiro.
  • 60g sementes de girasol
  • 100 g farinha de linhaça 
  • 300g de farinha branca 
  • 50g farelo de trigo
  • 5 g de sal (ou menos)
  • 10g açúcar mascavado 

Aquecer o leite no microondas por 1 minuto, e misturar depois o fermento, sal, açúcar e o azeite até que fique dissolvidos no leite.

Adicionar as farinhas e as sementes. Amassar a massa numa superfície polvilhado com farinha até que fique homogénea e elástica. Moldar a massa em pequenos pãezinhos (12-16). 

Colocá-los num  tabuleiro de ir ao forno polvilhado com farinha, cobrir com uma toalha e deixa-los num local morno cerca de 30-60 minutos para que dobrem de tamanho. 

Levar ao forno pré-aquecido a 180ºC durante 20 min.

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