Grovboller (Whole Grain Bread Rolls)
These bread rolls have the most delicious flavor from three different types of flour and two types of seeds. They are healthy, fluffy, and a perfect start to your morning!
Ingredients
- 2 tsp instant yeast (2.25 active dry yeast, 17.5g fresh yeast)
- 200 ml (a little under 1 cup) milk
- 100 ml (a little under 1/2 cup) water
- 2 tsp sugar
- 1 tsp salt
- 200 grams (1 2/3 cups) whole wheat flour
- 100 grams (3/4 cup) bread flour or all-purpose flour
- 50 grams (1/2 cup) rye flour (can be replaced with any other flour you have)
- 85 grams (1/2 cup) sunflower seeds
- 40 grams (1/8 cup) flax seeds
- 50 grams (1/2 cup) oats, blitzed quickly in the food processor
- 2 tbsp vegetable oil
- 1 egg for egg wash
Instructions
- Combine milk and water and heat up in the microwave or a saucepan until warm (not hot – you don’t want to kill the yeast!). Add the heated milk and water along with the yeast and sugar to a large mixing bowl and stir to dissolve. Let this sit for 5-10 minutes until it bubbles up – this tells you that your yeast is alive and well!
- Measure out your oats and blitz in a food processor until broken down, about 30 seconds.
- In a large mixing bowl (use the bowl of a stand mixer if kneading using the machine), combine salt, flax seeds, sunflower seeds, blitzed oats, whole wheat flour, rye flour, and all-purpose flour. Mix well.
- Add the vegetable oil to the yeast and milk/water mixture. Then, add the wet ingredients to the dry ingredients. Stir until the dough begins to come together, either by hand or using your stand mixer.
- Once the dough starts to come together, knead for about 10 minutes, or until the dough is smooth and elastic. Then, cover with a clean dishtowel or cling film and set aside to rise either overnight in the fridge or for 1 hour at room temperature/until doubled in size or the dough passes the poke test (when dough is poked, it leaves a slight indentation instead of springing back immediately).
- Once your dough has doubled in size, shape into 8-10 balls.
- Cover and let rise again for 30-40 minutes, or until the dough passes the poke test again. In the meantime, preheat oven to 400 degrees F (205 degrees C).
- Once the dough has risen for a second time, egg wash the rolls and top with a sprinkle of sunflower seeds or oats, or whatever other seeds you want!
- Bake for 10-15 minutes - check for doneness by looking at the bottom of the rolls and checking the color as well as tapping to the bottom to listen for a hollow sound. Let cool and enjoy!