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    Flaxseed-Crusted Bread Rolls

    Flaxseed-Crusted Bread Rolls

    Crispy, flaky crust with seeds, soft as a cloud inside
    This bread is so good! With a crispy, flaky crust covered in flaxseeds and an interior soft as a cloud, these rolls are a real treat. The flaxseeds add nutrition, texture, and a beautiful appearance. The shaping process is so therapeutic - forming tight balls and coating them in seeds is deeply satisfying!

    How to Make Flaxseed-Crusted Bread Rolls

    Follow along with this visual guide to see the complete seeded bread-making process

    You can follow along with the video above to see exactly how to shape these beautiful rolls and coat them in flaxseed. Watch the therapeutic shaping process and learn the water-brushing technique.

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 320 g Bread flour(2½ cups)
    • 15 g Crushed or whole flaxseeds(2 tbsp, for dough)
    • 6 g Salt(1 tsp)
    • Flaxseeds(for coating (about ½ cup total))

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g) or dry yeast (2g). Mix well. Add bread flour (320g), crushed or whole flaxseeds (15g), and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. Lift the dough and slap it back - I call this technique "lift and slap". Rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the easy steps from before - stretch and fold the 4 sides, then lift and slap a couple of times. Let rise until it doubles in size - it could take up to 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on your work surface and fold the dough so it's easier to cut. Bubbles everywhere! Cut into 3 equal parts. For each piece, fold all the sides to the center to form a tight ball. Rub against the work surface to seal. Let them rest for 10 minutes uncovered.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Gently flatten each ball. Roll and press down with the tips of your fingers. Seal the edge by pinching it. Repeat this process for all three rolls - it's so therapeutic!
    6. 6
      Coat with seeds: Brush each roll generously with water - this will make the seeds stick to the bread. Roll each loaf in flaxseed to coat completely. Place on a baking tray.
    7. 7
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    8. 8
      Score and prepare: Score the bread with a sharp blade or knife - it's a bit challenging because of the seeds. Sprinkle a little water between the loaves.
    9. 9
      First bake: Cover with another pan of the same size and bake at 450°F (230°C) for 20 minutes.
      450°F (230°C)
      Timer Available:First Bake (20:00)
    10. 10
      Second bake: Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      390°F (200°C)
      Timer Available:Second Bake (10:00)
    11. 11
      Cool and serve: Do you hear the bread singing? I could listen to this all day! Hollow sound means it's perfectly baked. The crust is so crispy and flaky! Slice to reveal the cloud-soft interior. These rolls are perfect with butter!
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    Snapshot_2317

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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