Healthy sandwich recipe for 4 - 8 people, takes only 20 mins; recipe has white flour, bread flour, bread flour, fast-action dried yeast, porridge oat, seed, walnut, bicarbonate of soda, butter, buttermilk, courgette, carrot, beetroot and egg.
Rainbow rolls
Course: Healthy sandwich
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Egg: little milk or beaten egg, to glaze
- Carrot: 100g grated carrot
- Courgette: 100g grated courgette
- Beetroot: 100g grated raw beetroot - wear gloves!
- Butter: 50g cold butter, diced
- Bicarbonate Of Soda: 2 tsp bicarbonate of soda
- Walnut: 50g walnut, finely chopped
- Fast Action Dried Yeast: 7g sachet fast-action dried yeast
- Seed: 100g mixed seed, plus extra for sprinkling
- Porridge Oat: 100g porridge oat
- Buttermilk: 2 x 284ml pots buttermilk
- White Flour: 250g plain white flour, plus extra for dusting
- Bread Flour: 250g white bread flour
Directions
- Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.
- Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit - this will keep them soft.
