Low Fat Wholemeal Bread Rosettes. Tales of 2 seeds.

Freshly and Lovingly Baked on : 16th Aug 2015

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I have not made wholemeal bread for a while and decided that it is probably high time to do so. My bag of organic wholemeal flour has gone bad. So I dragged myself out to the supermarket and buy myself another small bag. I raided through my pantry and found 2 of my favourite seeds.  They made a good addition in today’s healthy low fat bake. I have bought both seeds from envysg.com recently and think its apt to use that today!

This bread is not the fluffy soft bread that we are used to. It is a very sturdy chewy type and it is definitely more filling! Because of the lack of fats, it is not breadtalkish soft. So do manage your own expectations if you are keen to bake this. However, it definitely has flavour. The longer you chew on it, the more fragrant and delicious it become. Hence. do not attempt this if you are looking for those breadtalk kinda of bread as you will be disappointed!


142g Bread Flour
98g Wholemeal Bread Flour
4g Instant Yeast
28g Granulated Sugar
4g Salt
10g Milk Powder
160ml Water
1 Tbsp Organic Chia Seeds
2 Tsp Black Sesame Seeds


Mix all ingredients into the mixing bowl except for the sesame seeds. Knead it for 8 to 10 minutes and do a window pane test. If you passed that, take out 100g of the dough. Mix the sesame seeds into the 100g of dough until it is well combined. Let the 2 doughs proof for 1 hr or until both are double in sizes.

Main dough

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The other dough with sesame seeds

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The results that makes me very happy. I think looking at these will made most bakers happy!

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Strand 2

Once that is done, deflate both doughs. Divide the main dough into 4 portion with each weighing 85g. Then divide up the smaller dough into 4 portion of 25g each.

I shaped these into roses. Below are the steps of how you can shape the doughs into small roses.

Round it up and flatten it

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Make 4 cuts

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Position the bud

Position the buds

The 1st Petal

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The 2nd Petal

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The 3rd Petal

3rd Petal

The final One

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Once the shaping is done, let it proof until double in size before baking it in a preheated oven of 180 degree for 17 minutes.

The raw rosettes

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The final products

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