Ezekiel Rolls with Sesame Seeds

From all-creatures.org
Makes: 12 Rolls

Ingredients

4 tsp. Dry Yeast
2 cups Whole Wheat Bread Flour
1 cup Spelt Flour
¼ cup Millet Flour
¼ cup Barley Flour
¼ cup Lentil Flour
¼ cup Carob powder
⅛ cup Soy Flour
½ tsp. Cumin, ground
1 tsp. Soya Lecithin, liquid
4 tbsp. Molasses
2 cups Water, warmed to 52°C. (125° F.) - adjust quantity as required
Sesame Seeds

Cooking Method

Preparation
Add the dry ingredients to a mixing bowl or dough mixer in the order listed. Form a depression in the dry ingredients and add the Lecithin, Molasses, and ¾ of the Water. Mix and kneed the mixture adding water as necessary to maintain proper dough consistency. The total kneading time should be approximately 20 minutes.

Place a thin layer of Sesame Seeds on a bread board or clean counter top. Place the dough on the Sesame Seeds and form into a cylinder about ⅓ m. (12") long. Cut into 12 pieces and lightly press the uncoated ends of each piece of dough into the Sesame Seeds and form into a roll shape. Place the rolls on a cookie sheet or baking pan or upon a pizza sheet (we prefer terracotta).

Baking

Set the oven to warm setting ±45°C (120°F). Be careful that the oven does not overheat. Place the bread pans in the oven to raise to dough. When the dough is slightly over double the size, turn the heat up to 175-180°C (350-360°F). Bake for approximately 25 minutes. When the crust is firm, but not crispy, the bread is done. Remove from oven and baking pan. Let cool on a wire rack. Enjoy!