NO KNEAD Seeded Multigrain Sourdough Rolls

sourdough starter

🥗Healthier: whole grain starter

💰Cheaper: store-bought yeast

Whole grain starter adds nutrition, while store-bought yeast is more accessible.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose flour is cost-effective.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a natural sweetener, while brown sugar is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Mix sourdough starter with water in a large bowl until combined.

Add whole wheat flour and bread flour to the mixture, stirring until a shaggy dough forms.

Let the dough rest for 30 minutes to allow hydration.

Add salt, honey, and olive oil, mixing until fully incorporated.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Incorporate oats, sunflower seeds, pumpkin seeds, and flaxseeds into the dough during kneading.

Place the dough in a greased bowl, cover, and let rise for 4-6 hours at room temperature until doubled in size.

Punch down the dough and divide it into equal pieces.

Shape each piece into a roll and place on a baking sheet lined with parchment paper.

Cover the rolls with a damp cloth and let them rise for another 1-2 hours.

Preheat the oven to 425°F (220°C).

Sprinkle sesame seeds on top of the rolls before baking.

Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.

Cool on a wire rack before serving.

Cooking Techniques

Spice Level:

Allergens