Seedy Sprouted Wheat Berry Rolls

These are great, moist seeded wheat rolls. It also makes delicious bread. Start this recipe three days ahead to give wheat berries time to sprout. I use these rolls for sandwiches.



Step: 1

Wash wheat berries well. Place in a bowl and fill with water. Cover loosely and let soak until wheat berries swell, 6 hours to overnight. Drain and rinse.

Step: 2

Divide wheat berries among 3 to 4 clean jars. Cover each with 2 layers of cheesecloth. Fasten with a rubber band. Rinse the wheat berries once a day with lukewarm water. Let soak in a dark, warm place, until grain is sprouted, about 3 days.

Step: 3

Preheat the oven to 350 degrees F (175 degrees C). Spread flax seeds, sesame seeds, and poppy seeds onto a baking sheet.

Step: 4

Toast in the preheated oven until seeds start to turn golden brown and become fragrant, about 4 minutes.

Step: 5

Reserve 1 cup sprouted wheat berries. Place remaining wheat berries, flax seeds, sesame seeds, poppy seeds, bread flour, whey, whole wheat flour, oil, maple syrup, molasses, gluten, yeast, and salt in a bread machine in the order listed by the manufacturer. Add the reserved 1 cup sprouted wheat berries when the machine beeps to alert you to add ingredients. Run Dough cycle, about 1 hour 45 minutes. Let rest for 30 minutes.

Step: 6

Preheat a pizza stone in the oven to 450 degrees F (230 degrees C).

Step: 7

Divide dough into 16 balls. Knead and shape into flattened circles and place on parchment paper. Cover and let rolls rise in a warm place until doubled into volume, 45 minutes to 1 hour.

Step: 8

Lift parchment paper to transfer rolls onto the preheated pizza stone. Reduce oven temperature to 400 degrees F (200 degrees C).

Step: 9

Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.


Per Serving: 172 calories; protein 5.6g; carbohydrates 26g; fat 6.2g; cholesterol 0.5mg; sodium 161mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.

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