Prep 36 hrs
Cook 20 mins
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!
- 78.07 ml twelve grain hot cereal
- 236.59 ml active sourdough starter
- 354.88 ml warm water
- 29.58 ml instant potato flakes
- 1.23 ml instant yeast
- 29.58 ml sugar
- 591.47 ml flour
- 473.18 ml whole wheat bread flour
- 236.59 ml triticale flour or 236.59 ml whole wheat flour
- 14.79 ml salt
- 29.58 ml melted butter
- 29.58 ml lemon juice
- 29.58 ml 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.