Ingredients

How to prepare

Use a home bread maker or food processor to stir your dough following the basic recipe. Just reduce the amount of water slightly, so the dough is easier to form. You can use any of the the bread mixtures, but the one with flaxseed fibre will likely resemble a standard bread roll the most. Move the dough onto a working surface and let it stand for 5 minutes.

To form the dough, grease your palms with the oil and roll the bread rolls (the size is up to you - 70-120 g). Place them on a baking tray. Their shape can be round or oval. Consider the fact that the dough will not be formed as readily as standard wheat dough. One package of mixture (500 g) will suffice for about 1 kg of dough (or 12 bread rolls 80 g each). These will fit on one standard baking tray. Let the rolls rise (the time will depend on the conditions) and eventually smear them with the water and sprinkle with the whole caraway and coarse salt (if you are planning to freeze the baked products, skip the salt). Bake them in a preheated oven at 200 °C for about 20 minutes. When you place the bread rolls into the oven, immediately spray the oven cavity and the rolls with water (use a mist blower with fine spraying). The water will evaporate quickly making the baked products glossy.