Vegetable Garden Bread Rolls
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| Serves | 8 |
| Prep time | 2 hours, 10 minutes |
| Cook time | 20 minutes |
| Total time | 2 hours, 30 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Bread |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
Healthy home made bread rolls filled with vegetables.
Ingredients
- 1/4 cup sunflower oil
- 1 egg
- 3/4 cups cabbage (chopped)
- 1 carrot (chopped)
- 1/4 cup celery (chopped)
- 2 teaspoons Lowan's Dried Instant Yeast
- 1/3 cup warm water
- 1/4 cup parsley (chopped)
- 2 tablespoons rice malt syrup
- 1/2 teaspoon salt
- 3/4 cups plain white flour (sifted)
- 3/4 cups plain wholemeal flour (sifted with the husks added back in)
Directions
| 1. | Dissolve the yeast in the warm water and set aside until frothy. |
| 2. | Meanwhile, in a food processor, finely chop the cabbage, carrot, celery and parsley. |
| 3. | Transfer to a large bowl and add the rice malt syrup, oil, egg and salt. Stir in the yeast, then add the flour. |
| 4. | Knead the dough on a floured board for 10 minutes then place into a large bowl, cover and allow to rise for 1 hour in a warm place. Punch down and divide the dough into 2 balls. Rest, covered for 10 minutes. |
| 5. | Preheat the oven to 190 C. |
| 6. | Shape the dough into 8 rounds and place onto a greased baking sheet. Cover and allow to rise for 30 minutes in a warm place. |
| 7. | Bake for 20 minutes. The bread is cooked when it sounds hollow when tapped. Allow to cool on a wire rack. |
Note
Moderate Salicylates, Low Glutamates, Low Amines
