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.
