Vegetable Garden Bread Rolls

Vegetable Garden Bread Rolls

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.


  • 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)


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.


Moderate Salicylates, Low Glutamates, Low Amines


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