1teaspoon(1tsp)ground flax seed, optional, can omit
2teaspoon(8g)sunflower, vegetable or canola oil , or olive oil, if you prefer
2/3cup(160g)mashed banana, from about 1 1/2 medium bananas, very ripe bananas for best flavour
2Tablespoons(13g)walnuts, finely chopped
2 1/4cups(290g)unbleached all purpose flour, spooned and levelled, plus more as needed and for dusting
For brushing tops before baking:
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Add the 7-grain cereal and rolled oats to a large bowl or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over. Stir, then let stand until water cools to just lukewarm, about 10 minutes.
*Be sure mixture is not too hot when you add the yeast. For instant yeast, you want it no more than 120-125F. For active dry yeast, it should be more like 105-110F.
Add the yeast, whole wheat flour (or wheat bran) brown sugar (or honey), ground flax seed (if using), oil and salt. Stir to combine. Add mashed banana and walnuts and stir in. Add the flour and stir to combine. *If mixing by hand, remove dough from bowl to a very well floured surface if it gets too hard to stir and begin adding flour through kneading instead.
Continue adding flour a couple of tablespoons at a time, then a tablespoon at a time, mixing between additions, until you have dough that wraps the kneading hook and cleans the bowl a bit, but that is still quite moist and just a bit sticky. If making by hand, remove dough to a greased bowl. If making in a stand mixer, just remove the kneading hook and leave the dough in the mixer. Cover the bowl or stand mixer bowl with plastic wrap and let stand 45 minutes.
Preheat oven to 375F (regular bake/not fan assisted) and have two small or one large baking sheets out and ready. Position racks in upper third and bottom third of the oven.
Remove dough to a well floured surface and gently deflate. *At this point, I use my kitchen scale to measure the weight of the entire dough ball in grams. I then divide that amount by 10 (since we will be needing 10 pieces) and I start cutting off and weighing pieces of dough, adjusting so that they are the calculated weight. If you don't have a kitchen scale, start by cutting the dough ball equally in half, then form each half into a bit of a log. Do your best to cut the log into 5 equal pieces. Repeat with the other half of the dough.
*As the dough is very moist, dust surface and top of dough with flour as often as needed to prevent the dough sticking to the surface or the rolling pin.
Working fairly quickly, form each piece of dough into a ball. Working with one ball of dough, roll into a 1/4-inch thick and about 5 1/2 inch diameter circle. Place on prepared baking sheet as you go, until you have rolled all 10 (placing 5 pieces on each baking sheet).
*You want to complete this process fairly quickly, to prevent the dough from rising too much further before they go in the oven. Otherwise, your rounds will end up too thick. For this reason, you will also need to bake them off in one batch (rather than one sheet at a time).
With floured fingertips, make dimples in the top of each dough round by pressing all your fingers down on the dough a couple of times (to deflate the dough a bit). Brush the tops of rounds with water (to keep them soft, rather than getting crispy), then immediately place both baking sheets in the oven.
Bake for 8 minutes, then remove and flip the rounds over. Return the rounds to the oven placing on the opposite racks and baking a further 5-7 minutes, or until golden in spots underneath.
Remove trays from oven and immediately remove rounds to a cooling rack to cool completely.
Once cooled, store in an airtight container in the fridge for up to 1 week or freeze.
Note 1: If you don't have 7 or 12-grain cereal mix, you can simply use an equal amount of additional large-flake oats. The oats will absorb more liquid, so you will probably need less flour over-all.Be sure to read the information above this Recipe Card, for more tips that you might find useful.