Bread Rolls with Psyllium Husk

[BellaBear]

Here's my favourite of my bread experiments to date.  The kids like the variation as it doesn't look like "brown" bread.  I like it because it's got plenty of fibre but is still reasonably light.


100g Kibbled Oats or Wheat (I usually mix the two)
2 Tbsp Psyllium Husk
400g Bakers Flour
2 1/2 tsp Dried Yeast
340g Water
30g Light Olive Oil
1 tsp Salt

1.  Mill oats/wheat for 30 seconds on speed 9
2.  Add water and salt, then all other ingredients (with yeast on top)
3.  Mix for 5 seconds on speed 5
4.  Knead for 1 min 30 sec on interval speed
5.  Turn onto bread mat and manually knead for about 30 seconds
6.  Wrap in bread mat and allow to rise for 30 mins
7.  Return to TMX for 1 min on interval speed
8.  Shape into rolls (I usually make 6 - 8 rolls with this much dough) and put on a lined baking tray
9.  With very wet hands, rub the tops and sides of each roll to get a nice smooth finish
10.  Put baking tray into cold oven.  Turn oven to 175C (not fan-forced) and bake for 25 - 30 minutes

I have made this dough into a loaf but I allow it to do a second rise first (for about 1 hr) and put into a pre-heated oven.  To cover the loaf for the second rise I put an large upturned tupperware container over the top.  I usually sit it on top of my dishwasher if it has been running as the bench gets quite warm.

ETA  Sorry, should have mentioned that I based this recipe on the basic buckwheat recipe from the EDC.

[xMeo]

The only thing to remember with Psyllium husks is that anything they are taken with will be bonded to the husks during digestion.  So you can't count this towards your nutrition... this is why they are best taken with water only, at least 30 mins before food.

[achookwoman]

BellaBear,  love the look of this recipe and can see why the kids like it.  If there is a problem with the  Psyllium husks,  maybe you could substitute rolled oats or oat bran.  They are going to be light in texture when you look at the ratio of flour/ water / yeast/grain. I often add some LSA to the mix.

[BellaBear]

The only thing to remember with Psyllium husks is that anything they are taken with will be bonded to the husks during digestion.  So you can't count this towards your nutrition... this is why they are best taken with water only, at least 30 mins before food.

Thanks for the info xMeo.  I'll do some reading.  It's interesting because...umm...it's definitely working in the fibre department.  Adding it made a noticeable difference to the children.

[BellaBear]

BellaBear,  love the look of this recipe and can see why the kids like it.  If there is a problem with the  Psyllium husks,  maybe you could substitute rolled oats or oat bran.  They are going to be light in texture when you look at the ratio of flour/ water / yeast/grain. I often add some LSA to the mix.

Good idea.  Thanks for the suggestion.  I always have oat bran on hand as a thickener so I'll give that a go tomorrow.

[Thermomixer]

Good work BellaBear - good to hear that the Bears are regular    Always good to hide goodness in something that they like to eat.

[BellaBear]

Yeah, I was trying to work out how to word that delicately.         Anyway ...   

The oat bran was a disaster.  I couldn't even get it out of the tin.  With other loaves I've made I haven't had to do more than lightly oil the tin but that loaf was stuck like cement.  I'm too scared to try it again.  Might try using it for rolls instead.