Eggless Butterless Wholewheat Flaxmeal Dinner Rolls

Nothing beats having homemade bread for breakfast. I simply love baking bread at home. The aroma of the yeast just fills the house and Ha! you just wait for the bread to be out of the oven. The joy and happiness that takes over is unspeakable, seeing the bread perfectly baked and aromatic.

This recipe is given by Priya for our this month's Blogging Marathon - Taming the yeast challenge. This is a flax seed bread and this seed is almost all fiber. Flax seed is very useful on a low carb diet, and this seeds imparts a rich nutty flavor to bread and has numerous health benefits including:

Anti-Inflammatory substances
Protection against heart disease, cancer and diabetes
Helps control high blood pressure
Prevents high cholesterol
Rich in beneficial fiber

With this seed I have also made a cake which turned out delicious as this bread.  An excellent substitute for egg. I, use flaxseed in every meal of mine.  In the tadka container I, mix 6 types of seeds and this flaxseed is mixed with the mustard seed, therefore whenever I, give tadka to any preparation this is consumed in our food.  So lets go to the recipe.

Ingredients
1 Cup Wholewheat flour (home ground flour)
2 Cups All purpose flour
1/2 Cup Flaxmeal (grounded flax seeds)
2+1/2 Teaspoon Instant yeast
1+1/2  Cup Lukewarm Milk
2 Tablespoon Olive oil
1 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoon Milk (for brushing)
Oil for greasing the dough and the pan

I used another 3/4 cup of warm water to knead the dough.

Method
Mix  the whole wheat flour,all purpose flour, flax meal well  In a large bowl add sugar, salt and instant yeast  and the flour mix. Add in the lukewarm milk, olive oil and knead everything until the dough turns soft and smooth.

Place the dough in a greased bowl, wrap the bowl with a damp cloth and place it  in a warm place for the to rise double the volume.

Once the dough doubled the volume, punch the dough and knead for 2-3minutes, roll it into a log.

I weighed the dough and then made equal balls each weighing 75 grams.  Roll the balls into a round shape  and arrange the balls in a greased pan, leaving enough place in between. Cover the pan with a damp towel, keep aside for 40-45 minutes in a warm place until the balls rises double its volume.

Preheat the oven at 180C for 10 minutes.

Brush the rolls with milk gently, bake in middle rack for 35 - 40 minutes or until the crust turns golden brown

Remove the pan from the oven, let it cool slightly.

Transfer the rolls to a wire rack, let them cool completely.

We enjoyed this bread with what.. wait and see will post the pics of the same in my next post.  Thanks Priya for the recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Labels: Breads, Flaxseed, Vegan, Blogging Marathon, Healthy.