Bread - Whole Wheat Rolls with Dough Enhancer and Oats

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Bread - Whole Wheat Rolls with Dough Enhancer and Oats


4 tsp. Dry Yeast
4 cups Whole Wheat Bread Flour
1 tbsp. Soya Lecithin, liquid *
4 tbsp. Molasses
1/4 tsp. Vitamin C (Ascorbic Acid) *
1/4 tsp. Ginger, ground *
2 cups Water, warmed to 52°C. (125° F.)
1 cup Oats, rolled (for and outer coating)
(To enlarge the photo of the whole wheat rolls, click on the photo or link)
* Optional dough enhancer


We mix our bread dough in either our bread maker or in our mixer.

If you are grinding your own flour from wheat berries, the flour will be warm, and the water should not be preheated.

Place the flour in the mixing bowl or in the bread maker container. Hollow out the center of the flour and add the lecithin, molasses, vitamin C, and ginger. Add about half of the water and the yeast and begin mixing. Add small amounts of water as needed to bring the dough to a springy consistency, and continue mixing.  The total kneading time should be approximately 20 minutes.

Place a thin layer of rolled oats on a bread board or clean counter top. Place the dough on the rolled oats and form into a ball, making sure that the the entire surface is coated with the rolled oats.

With your hands roll out the dough ball, on top of the rolled oats, into a "log" about 12-16 inches long. Cut the dough "log" into 12 equal pieces, and coat the cut ends of each piece by patting them down on the rolled oats.

Place the coated rolls on a bread pan.


If you have a warming drawer, place the bread pan in the warming drawer set on low to rise. If you don't have a warming drawer, set the oven to warm setting 40-45°C (110-120°F). Be careful that the oven does not overheat. Place the bread pan in the oven to raise the dough. Total rising time should be about 45 minutes to an hour.

When the dough has risen to at least double the size, turn the heat up to 175-180°C (350-360°F). Bake for approximately 40-45 minutes after the over has risen to the baking temperature. If you used your warming drawer, transfer the bread pans to the oven when if has risen to the baking temperature.

When the crust is firm, but not crispy, the bread is done. Remove the rolls from the oven and from the baking pan. Let cool on a wire rack.


Ingredients Information

Ginger, ground

Lecithin, Soya

Molasses, Unsulphured

Oats, Rolled

Wheat, Hard White

Vitamin C (Ascorbic Acid)


Utensils and Equipment Information

Baking Pan, Stoneware

Bread Maker


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons