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Jovial Recipes

Hearty Flax & Einkorn Bread Rolls

Looking for a soft, yet hearty sandwich roll that will work great for a burger too? We know you have been asking. These rolls are made with a mix of ground wheat berries and einkorn flour. We added flax seeds and one spoon of honey for a light sweetness. Hey, now this is a roll you can really feel great about!

HEARTY EINKORN FLAX BREAD ROLLS

  • 1 3/4 cups (300g) of wheat berries
  • 2 cups (240g) of einkorn flour
  • 5 tbsp. of golden flax seeds
  • 1 tsp. sea salt
  • 1 tbsp. honey
  • 1 cup of water, warm
  • 1 tsp. active dry yeast
  1. Dissolve yeast and honey in warm water and let stand for 5 minutes.
  2. Grind flax seeds and wheat berries together in your grain mill.
  3. In a large mixing bowl, mix the salt, einkorn flour, wheat berry flour and ground flax seeds together.
  4. Add water, yeast and honey and knead until the dough is smooth. The dough will be sticky but do not add additional flour.
  5. Let rise in the large mixing bowl, covered with plastic wrap for 60 minutes.
  6. Divide the dough in 8 equal pieces and form rolls by pressing the dough in a circular motion on a clean work surface, using a little flour if needed. If you are using for burgers or want a large roll, make 6 instead of 8 and flatten them considerably. They will pop back up in the oven.
  7. Let rise on an oiled baking sheet covered with a clean linen cloth or plastic wrap for 20 minutes.
  8. Bake at 375F for 15 minutes.

7 Responses to Hearty Flax & Einkorn Bread Rolls

  1. Meredith says:

    I’ve been trying to use my grain mill to make einkorn flour from einkorn berries (ithe same way I would for whole grain wheat) and it has NOT been working for any of my recipes (pancakes, cookies, sourdough bread – your recipe for the sourdough). Now that I see you use flour separately from ground berries in this recipe, I’m wondering if my problem is getting used to einkorn or if it’s really that the fresh milled flour has very different properties from aged flour. What do you think?

    • jovial says:

      Meredith,
      We grind the wheat berries and use them without the addition of the flour for pancakes and that works great. When we make cookies, we prefer to use a 50/50 mix. For sourdough bread, the 100% wheat berries is more of a denser loaf that is sweet and has a very nice flavor, but it is not the lofty artisan loaf you can make with other types of wheat. It is more like a 100% rye bread, but without the sour flavor, or the texture is almost like banana bread. Because the wheat berries have more fiber, you might try to make your sourdough loaf a little wetter and see if that helps. It takes some time to get used to einkorn, but the flour and the fresh ground wheat berries are indeed different to work with and each one, in our opinion, has its best application. We like to have both on hand for best results and using both creates a lot of variety for our family.

  2. Mike says:

    I’ve tried to make these rolls twice and was unsuccessful. When I mixed the flour and added the 1 cup of water/honey mixture to the flour, it was very dry. I kneaded, but it was still dry and dense. After rising as per directions, I formed the rolls, but they didn,t rise. I used 300 gr. of whole wheat flour,240 gr einkorn white flour and the flax seeds. Should I add more water and if so, how much?

    • jovial says:

      Hi Mike,
      Are you measuring the flour with cups or a kitchen scale? If you are measuring with cups, you have to spoon in the flour gently, not dip the cup in the bag. Maybe you are adding too much and therefore need extra water. Let us know. If you used a kitchen scale, we will test the water and let you know.

  3. I am in the process of making this recipe – a double recipe. I measured everything according to grams, so I am positive my proportions were according to the recipe. It was very dry…..just like Mike said in the March 30th post. I knew it needed more water and so added one more cup of water. I now have a very nice soft, slightly sticky dough and am fairly confident this water (1 1/2 cups per recipe) is a good proportion for the flour and ground flax mix. By the way, 1 Tbsp flax = 14 gm, so if you have ground flax already in your freezer, you can simply measure 70 grams ground flax per a single recipe, or about 1/2 cup.

    I will post again when the buns are completed.

    P.S. I have made delicious pizza dough using 100% einkorn flour. Wonderful results!

  4. I served these to a group of 25 people today and the rolls were an absolute hit!

    So to confirm the recipe adjustment, I increased the water from 1 cup to 1 1/2 cups to create a moist and slightly sticky dough. While the rolls were rising, I misted them with water, to keep the tops moist and encourage the rising process. It took more than an hour to get the rise that I wanted before baking (when they rose a little more).

    If there is a way to upload a photo, I have one ready to share!

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