These rolls are simple and delicious, especially when still warm from the oven. Great on their own or as an accompaniment to a thick soup or stew and easily adjusted to suit your needs and tastes. They’re a great way to get in some extra protein and (good) fats.
Don’t be afraid to change the seeds and nuts for your favourite ones. I personally really want to try these with walnuts, black olives and fresh herbs. If you do make changes, you may have to slightly adjust the amount of water, especially if you opt out of using the ground flaxseeds (you’ll need slightly less).
You could also use all white bread flour. They will be slightly lighter but less nutritious.
Seeded Wholemeal Rolls
Makes 12-16 rolls
- 375g white bread flour
- 150g wholemeal bread flour
- 40g ground flaxseed
- 30g rolled oats
- 30g sesame seeds
- 40g sunflower seeds
- 40g pine nuts
- 30g nutritional yeast
- 1 tsp salt
- 1 sachet instant yeast
- 510ml warm water
- Mix all the dry ingredients together and make a well in the centre.
- Pour in the water and mix either by hand or with a wooden spoon (or with a free standing mixer fitted with a dough hook). If the dough is a bit wet, add a little more flour during the mixing. If it seems a little dry, add a little more water and incorporate it in.
- knead for 10 minutes.
- Place the dough in a lightly greased bowl and cover. (A damp, clean tea towel will work just as well as cling film/wrap). Allow to rise somewhere until doubled in size (approximately 1 hour).
- Punch down the dough, weigh it and divide into 12-16 equal pieces. Shape into rolls. Place the finished rolls on a lightly greased baking sheet and flatten them slightly. Make sure there’s enough space between each one to allow for rising.
- Cover with a damp tea towel or cling film and allow to rise again for approximately 45 minutes to 1 hour.
- Preheat oven to 200°C/400°F.
- About 15 minutes before you put the rolls in the oven, place a container of water in the bottom of the oven
- Bake for 15-18 minutes.