Prep time: 10 mins Bake time: 20 mins Other: 1.5 hrs
Makes: 10 - 12
Full of fibre and healthy oils these delicious wholemeal seeded rolls are perfect for breakfast or a side with your soup.
300 g strong wholemeal bread flour
200 g strong white bread flour
10 g quick yeast
1 tsp salt
50 g unsalted butter, room temperature
310 ml (g) warm water
3 Tbsp pumpkin seeds, toasted
3 Tbsp sunflower seeds, toasted
1 Tbsp flaxseed
1 Tbsp poppy seeds
1. Mix the flours, yeast and salt. Add butter and water and knead either by hand or in a food mixer until dough becomes stretchy and is not sticky anymore. Add the seeds (leaving 1 Tbsp aside) and mix until incorporated.
2. Cover with a cotton kitchen towel or with clingfilm and rest in room temperature until doubled in size (about 1 hr, longer on a cold day).
3. Prepare large baking tray - line it with parchment paper and sprinkle with flour.
4. Tip the risen dough on a lightly floured surface and knock it back to deflate of air bubbles. Divide into equal portions (10 or 12), shape into perfect balls and place spaced apart (to allow room to expand) on the baking tray. Cover with a clean kitchen towel and leave to rise for the 2nd time for 30 mins.
5. Heat up the oven to 180*C.
6. Brush a little water and sprinkle the rest of the seeds on top of the rolls. Put in the middle of the oven to bake for about 20 mins.
7. Remove from the oven and let to cool on the wire rack.
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