Soda Bread Mini Rolls Recipe
These vegan wholegrain Soda Bread Mini Rolls only take 10 minutes to make and 15 minutes to bake. They are yeast-free, dairy-free and egg-free. Combine nutritious rye and oat flour and flavor with olive oil. You don’t need an electrical appliance and can easily and quickly knead them by hand. Their secret? The merging of baking soda and apple cider vinegar. Follow the easy recipe and watch them rise at the tipping point when science meets magic.
Soda Bread Mini Rolls
Follow this easy and quick recipe to make tasty vegan wholegrain Soda Bread Mini-Rolls. Within minutes, you'll enjoy the nutritional benefits and flavor of freshly baked rye-oat rolls.
Equipment
- 1 Large Bowl
- 1 Large Baking Sheet
- 1 Large Baking Tray
Ingredients
- 3 1/2 cups Wholegrain Rye Flour (sifted)
- 1 cup Oat Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tbsp Olive Oil
- 4 tsp Apple Cider Vinegar (organic, no additives)
- 1 1/2 cups Water
- Oats (for sprinkling on top)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line a large baking tray with a large baking sheet.
- In a large bowl, mix the rye flour, oat flour, baking soda and salt until well blended.
- Make a well in the center. Add the olive oil and vinegar in the middle.
- Gradually add the water while mixing.
- Knead the dough only until well blended, but don’t overwork the dough. It should be soft but not too sticky. If needed, add a slight amount of water or sifted rye flour.
- Create round balls (for mini rolls: 2 inches – 5 centimeters wide, for regular rolls: 4 inches – 10 centimeters wide).
- Gently flatten the surface a bit.
- Immediately place them onto a large baking tray lined with in a large baking sheet, leaving room between them.
- Cut a deep plus (+) in the center of the dough with a knife or scissor.
- Top with oats.
- Bake for 15 minutes or until the dough is dry when tested.
Notes
Refrigerate leftovers (if any) after 3 days.
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