"I am continually looking for ways to incorporate more omega-3s and whole wheat into my diet. Making yeast breads has always been an important tradition in my family, and I enjoy working with more nutrient-rich ingredients for this part of our meal." —Melissa Hinrichs, Omaha, Nebraska
Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal.
Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest for 5 minutes.
Divide dough in half; cut each half into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size.
Preheat oven to 400°.
Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls. Bake at 400° for 15 minutes or until golden. Cool on wire racks.
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Excellent! This recipe does take time to make, but the knots were worth every minute. I used my kitchen aid to kneed the dough and I flour my hands while rolling to make it a little easier. My entire family (men included) loved these knots. I will make this a regular bread for my brunches.
here's a French professional baking tip to aid with the sticky aspect of the dough: mix the dough as directed, but less 1 cup of the whole wheat flour. Cover, and let the dough rest 30 minutes (this is called an "autolyse")...lets the flours/grains absorb as much of the liquid as possible. After the rest, continue blending in the remaining flour - cuts down on additional flour needed.
This recipe is FABULOUS....absolutely delicious. It is worth the time and effort to make your own rolls because the taste is so much better than what you buy at the store. I found the process to actually be kind of fun and relaxing - A perfect weekend project. I made the recipe pretty much as is. I did use 3 1/2 cups whole wheat and 1 cup all purpose flour (instead of 3 cups and 1 1/2 cups). And as others have said, the dough is sticky and you will likely need a little extra flour when you knead the dough.
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