Bread will always have a special place in my heart.

Fresh baked, home baked bread. Do I need to say more? I feel like those few words are enough to give yourself goosebumps. I am very happy about giving you this recipe. It’s simple to make and have many variations possibilities. So save this recipe for the weekend y’all! The most delicious thing I know for weekend breakfast, has to be serving some fresh, home baked bread. Imagine eating these fiber bread rolls with toppings like avocado, tomato and herb salt, jam or… just butter, just the way they are? O M G. Simple at its finest!

Something else I really love about these bread rolls is that you can store these in the freezer perfectly fine if you have baked “too many” at once. Just store them In the freezer and warm them up thoroughly when wanting to eat.

These bread rolls are very fiber rich…

… including lots of various seeds and sifted rye flour too. I was supposed to make them gluten free, but totally messed up adding the rye so I will need to make a gluten free version of this recipe another day for you all, who are gluten intolerant too. Those of you who are not gluten intolerant have many variation possibilities when making this recipe though. It’s very simple to make and if you, for instance, don’t have sesame seeds you can change it to some other seed. I recommend you though to not pick too big seeds (like too much of pumpkin etc) because the texture changes a bit.

For the flour, we use sifted rye flour (“rågsikt” in Swedish) and ordinary, plain wheat flour, buckwheat flour OR thoroughly mixed oat flour for the recipe. You have the possibility of choosing the one that suits you best.

THIS RECIPE IS:

• Vegan

• Fiber rich

• Fluffy

• Delicious

• Weekend breakfast but also perfect for weekdays

• Great to store in the freezer

Fiber Bread Rolls

approx 10-15 rolls

INGREDIENTS:

25 g yeast

5 dl finger warm (37 degrees C) water

2 tsp salt

1 dl sesame seeds

0,5 dl linseeds

0,5 dl pumpkin seeds*

2 tsp agave syrup, can be excluded

3 dl wheat flour, buckwheat flour or oat flour

approx 6 dl sifted rye flour

HOW TO MAKE:

• Crumble the yeast into a bowl and add the finger warm water. Combine until the yeast has been dissolved.

• Add salt, all seeds, your optional flour and sifted rye, a little bit at a time. Combine the dough to a flexible dough. Kneed for a few minutes.

• Cover the bowl with plastic foil and place the bowl in a hot place (for instance by a radiator or close to the oven). Let the dough rise for 50’.

• Make rolls/ balls of the dough and place the rolls on a lined baking sheet.

• Pat just a little bit of water onto the rolls and then spread over some sesame seeds so that the seeds stick onto the rolls.

• Cover the bread rolls with a kitchen towel and let them rise a second time, but this time for approx 30’. Heat oven to 250 degrees C (480 f).

• Bake the bread rolls in the middle of the oven for approx 15. Let them cool on a grill.