Baking with canola oil can reduce your saturated fat intake. Check out the baking section of the recipe section of our website to learn how to convert your solid baking recipes to canola oil.
- 1/4 cup canola oil 60 mL
- 1/4 cup granulated sugar 60 mL
- 2 tsp salt 10 mL
- 1 cup boiling water 250 mL
- 3/4 - 1 cup tepid water 175 - 250 mL
- 3 cups whole wheat flour 750 mL
- 2 cups multigrain flour 500 mL
- 1/2 tsp granulated sugar 2 mL
- 1/4 cup warm water 60 mL
- 1/2 Tbsp active yeast 7.5 mL
- 1/4 cup Red River cereal* 60 mL
- 1/3 cup sunflower seeds 75 mL
- 1/4 cup cornmeal 60 mL
- 1. In a bowl combine canola oil, sugar, salt and boiling water. Mix until sugar has dissolved. Then add tepid water, 1 cup (250 mL) whole wheat flour and 1 cup (250 mL) multigrain flour. Stir until it forms a thick soup like texture.
- 2. In a separate bowl add sugar, warm water and active yeast; let stand for 10 minutes. Add yeast mixture to flour ingredients and stir well.
- 3. In another bowl mix together 1 cup (250 mL) whole wheat flour, 1 cup (250 mL) multigrain flour, Red River cereal, sunflower seeds and corn meal. Add multigrain mix to flour ingredients and mix together until it forms a sticky ball and then add 1 cup (250 mL) more of whole wheat flour. Knead for approximately 10 minutes or until a smooth, soft dough forms. Let rest 5 minutes. Brush the top of the dough with oil and place in an oiled bowl. Let dough rise until doubled in size about 2 hours.
- 4. Punch down and let rise until doubled in size, about 1 hour. Punch down and form into large hamburger like buns. Bake at 375 °F (190 °C) for 35 to 45 minutes.
- *Substitution: 5 or 7 grain cereal.
|Gras saturés||0.5 g|
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