I love bread and rolls, especially homemade versions of both. So when I stumbled across this recipe for multigrain rolls that included whole wheat flour, oats, and oat bran, I knew I had to make them. I have made them several times now, always freezing what I don’t need to reheat later with a subsequent meal.
The addition of nutrient packed seeds in this recipe really makes it that much better. But let’s talk about the grains. This recipe includes two types of whole grains – oats and wheat – and two different types of processes of oats. These types are fascinating in their differences (a #youmightbeadietitiantobeif moment), and will be talked about in an upcoming post. I wanted to delve into grains in general for this post, however.
The USDA recommendations for whole grains is at least 3 servings a day, or half of all the grains eaten. A serving of grains would be equivalent to 1 slice of 100% whole wheat bread, 1/2 cup of cooked brown rice, whole wheat pasta or cooked cereal (like oatmeal) or 1 cup of ready-to-eat cereal. They actually have a very handy chart that lists which items are whole grains and how much is needed to equal a serving found here.
The reason for whole grains is that they contain more nutrients than the stripped down, regular grain version. Whole grains contain the germ, endosperm and bran part of the grain. They are higher in fiber, which reduces constipation, regulates blood sugar and dissuages the feeling of hunger. They also contain multiple B vitamins, such as thiamin (B1), riboflavin (B2), niacin (B3), and folate (B9), which help maintain healthy metabolism, nervous system, digestion and blood cell production. Whole grains are also one of the handful of sources of iron not from meat (non-heme). Magnesium and selenium are also in higher density in whole grains.
When buying grain products, be sure to look at the first ingredient in the food to make sure it is a whole product (such as whole wheat). Other grains to consider adding to your diet besides oats and wheat are amaranth, quinoa, cous cous, buckwheat, wheat berries, brown rice, barley, spelt, teff and maize (corn).
(From Annie’s Eats, which was adapted from Martha Stewart’s Baking Handbook)Ingredients: For the dough: ½ cup oat bran ¼ cup flax seeds ½ cup boiling water 1 cup warm milk (105-110˚ F) 2¼ tsp. instant (rapid rise) yeast ¼ cup honey 2 large eggs 2/3 cup old-fashioned (not instant) oats 7 oz. (1¼ cups) whole wheat flour 1 tsp. freshly ground black pepper 1 tbsp. salt 15 oz. (about 3 cups) all-purpose flour Oil, for greasing the bowl For the topping: 1 large egg 1 tbsp. water 2 tbsp. mixed seeds (poppy, sesame, fennel, etc.) Coarse salt, for sprinkling
Combine the oat bran and flax seeds in a small bowl. Pour the boiling water into the bowl and mix to moisten. Let sit until the water is absorbed, about 5 minutes. Set aside to cool. Meanwhile, in the bowl of an electric mixer, combine the milk, yeast and honey; mix briefly to blend. With the dough hook and the mixer on low speed, mix in the eggs, oats, wheat flour, pepper, salt and oat bran mixture until combined. Slowly add enough all-purpose flour, ½ cup at a time, to make a soft, slightly sticky dough. Continue to knead on medium-low speed, about 3 minutes.
Form the dough into a ball. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1½-2 hours.
Brush a baking dish lightly with oil (I used a 10-inch round baking dish). On a lightly floured surface, turn the dough out and divide into 16 equal pieces, about 2½ ounces each. Form each portion into a ball and place the dough balls in the baking dish, spaced slightly apart so they have room to grow together. Cover and let rise until puffy and nearly doubled in bulk, about 30 minutes.
Preheat the oven to 375˚ F. In a small bowl whisk together the egg yolk and water. Brush lightly over the proofed rolls. Sprinkle the unbaked rolls with the seed mixture and coarse salt. Bake until the tops are golden, about 26 minutes. Let cool 10-15 minutes before removing from the pan.
Yield: About 32 small rolls or 16 large ones.