Hearty enough to be different from their white flour, "intestine glue" counterparts but light enough to serve as the buns they are, these are packed with triticale flour and a 12-grain cereal mix and soak up sauce like a sponge!
- 1⁄3 cup twelve grain hot cereal
- 1 cup active sourdough starter
- 1 1⁄2 cups warm water
- 2 tablespoons instant potato flakes
- 1⁄4 teaspoon instant yeast
- 2 tablespoons sugar
- 2 1⁄2 cups flour
- 2 cups whole wheat bread flour
- 1 cup triticale flour or 1 cup whole wheat flour
- 1 tablespoon salt
- 2 tablespoons melted butter
- 2 tablespoons lemon juice
- 2 tablespoons whole flax seeds
- The night before baking, cover 12-grain cereal with hot water and let stand overnight.
- The morning of baking, lightly oil a 9 x13” pan.
- In a sturdy bowl, combine the sourdough starter (which should be vibrant and frothy), water, potato flakes, yeast, and sugar.
- Begin beating in the flour, adding ½ cup at a time until dough is manageable.
- Knead for 2 minutes. Cover and set aside for 10 minutes.
- Drain the soaked grains and combine with the salt, melted butter, lemon juice and flax seeds.
- Knead in this mixture until well dispersed, then continue kneading 8-9 minutes until supple.
- Place dough in a bowl, cover and set in a warm place to double in size, about 2 hours.
- When dough has doubled, punch down and with lightly floured hands, form into 15 rolls.
- Place in the oiled pan and cover. Allow to rise until doubled, about 1 hour.
- Preheat the oven to 375°F.
- Bake the pan of rolls for 20 minutes.