Making these Wholewheat Flaxmeal Buns

All of you have been kind enough to put up with multiple bread pictures in the past few weeks but the children had had enough of trying breads 😉 so well, it’s bun time!

Which they absolutely loved. I was worried about their reaction when I told them its a Wholewheat Flaxseeds Flour bun in which I had used up leftover Tomato Basil soup.

But they didn’t bat an eyelid before jumping onto tasting them as soon as these came out of an oven. I guess the kids of healthy bakers who use seemingly ‘strange’ combinations in their baking and a ton of leftovers, are far more accustomed to those flavours.

They turned out soft and gorgeous.

Flour – Wholewheat and Flaxseeds Flours

Sweetener – Coconut sugar to activate yeast.


Cup size – 250 ml

1 cup wholewheat flour ( Flour X from TWF Flours)

1/2 cup flax meal

1/2 cup leftover tomato basil soup ( you can use anything – spinach puree, tomato or pumpkin puree too)

1 tsp active instant dry yeast

1 tsp coconut sugar

1 tbsp butter

paprika, salt – as per flavour preference

1/4 cup warm water

Method –

{If you decide to order the wheat flours from TWF Flours, you can use the code Ovenderful to get a Rs 500 cashback}


  1. Take the warm soup in a glass bowl and add the coconut sugar and stir well.
  2. Add the yeast, mix lightly and allow the mixture to rest for 10-12 minutes until it starts bubbling and the yeast is activated.
  3. Dry roast the flax seeds for a few seconds until they start popping. Cool off and dry grind coarsely.
  4. Take the flour and flax meal and add the salt and paprika. Whisk nicely.
  5. Add the yeast mixture slowly into the flour and start kneading. Add the warm water if needed, to make the dough.
  6. Add the butter and continue to knead for about 12-15 minutes, to form a soft dough.
  7. Place this in a greased container and cover the container with wet cloth. Keep it aside for proofing for 2 hours.
  8. Once the dough has become double in size, punch the dough and knead for a couple of minutes more.
  9. Shape into buns and place onto a greased baking tin.
  10. Brush the top slightly with oil and press some chopped basil leaves onto it gently but firmly.
  11. Leave to rest for another 20 minutes
  12. Preheat the oven to 190 degrees C, for 10 minutes.
  13. Place the buns into the oven and allow to bake for 30 minutes.

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