Wholewheat Flaxmeal Buns

A seemingly strange yet healthy baking combination, these soft and gorgeous buns are made with flaxseed flour and leftover tomato basil soup.


  • 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 Flavor Preference
  • 1/4 Cup Warm Water


Prep: 15 minutes
Cooking: 40 minutes

  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.