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.