Rarely do I make anything other than a round or rectangular loaf of bread: time for a change! I am trying to incorporate healthier ingredients into my baking at the moment and seeds make a healthy and very tasty addition to bread (and flapjacks!).
Replacing some of the wheat flour with spelt flour is a good way to use different grains, and by using part wholemeal flour the rolls have added fibre. You could use any combination of seeds but for these rolls I chose to use mixed seeds – pumpkin, sunflower, linseed, hemp and sesame.
You could make these with all wholemeal flour but you would need to increase the amount of liquid and they might be a little dense. You could also use white spelt and wholemeal spelt flour, but the texture of the rolls would be slightly different: I find it more crumbly and cakey.
250g wholemeal spelt flour
250g strong white wheat flour or white spelt flour
7g dried yeast
About 25g mixed seeds
Put the flours into a large bowl and add the salt to one side and the yeast to the other.
Add the water and mix well.
Turn out and knead for 5-10 minutes, until silky and smooth.
Put into an oiled bowl and cover with cling film or a tea towel for at least an hour or until doubled in size.
Turn the dough out onto a floured surface and fold the dough repeatedly in on itself and form into a ball.
Divide into 10-12 pieces.
Form into balls and flatten slightly.
Brush the tops with water and dip in the seeds.
Place on an oiled baking tray and cover. Leave for around 45 minutes or until doubled in size again. If you make them in the evening you can leave them overnight in the fridge and bake them first thing in the morning:
Heat the oven to 250ºC.
Put the rolls into the oven and immediately turn the temperature down to 220ºC.
Bake for around 15 minutes or until golden brown and they sound hollow when tapped on the bottom.
Move onto a wire rack to cool.
These rolls are delicious for breakfast with jam and also for lunch with cheese or soup.
They also freeze well and are very handy to have in the freezer!