Ingredients
1/4 cup oat bran
1/4 cup ground flaxseeds
1/2 cup boiling water
1/2 cup warm buttermilk
1/2 envelope active dry yeast
1/4 cup honey
1 whole egg + 1 yolk
1/3 cup rolled oats
2 1/4 cups whole wheat flour
1 tablespoon sea salt
salt and pepper to taste
olive oil to coat bowl
mixed seeds (optional)
Preparation
Combine oat bran and flaxseeds in bowl and cover with boiling water. Let sit until absorbed and completely cooled.
In the electric mixer bowl, whisk together warm milk, yeast and honey. Let sit until foamy, about 5-10 minutes.
Once foamy, add 1 whole egg, oats, 3/4 cups whole wheat flour, oat bran mixture, salt and pepper with electric mixer on low speed. Add more whole wheat flour, 1/2 cup at a time to make a soft, slightly sticky dough. Place dough in an oiled bowl and cover. Let rise in a warm place until it has doubled in size, about 2 hours.
Oil one 8-9 inch cake pan. Separate dough into 3 ounce sections, rolling each into a ball. Set in the round cake pan and cover. Let rise until doubled, about 30-45 minutes.
Preheat oven to 375. In a small bowl, whisk remaining egg yolk. Brush rolls with the egg wash, sprinkled with sea salt and add additional seeds if you would like. Bake until golden brown on top, about 20-25 minutes.
