Rye Bread Rolls
These rustic, dense little rolls made using rye flour, sunflower seeds and pumpkin seeds are tasty with a layer of butter or jam – or dip them in soup.
300g light rye flour
200g strong white bread flour
50g sunflower seeds
50g pumpkin seeds
14g dried yeast
3 tbsp olive oil
300 ml water
2 tsp salt
1) Mix together the flour, salt and yeast in a large bowl. In the centre, make a well and add the oil and water. If the mix is still very dry/stiff, add some more water to get the dough moving.
2) Drop the dough on to a flat, floured surface and begin kneading. When you have a smooth ball, pop it in a bowl, cover with cling film or a tea towel and leave to rise for an hour. (The ball of dough should swell to double the size).
3) Uncover the dough and sprinkle in the seeds. Knead the seeds into the dough and then pinch away small balls to make your rolls. These are placed on a lined oven tray and left again for a further hour to finish proving. During this second wait, preheat the oven to 220°C (200°C for fan ovens).
4) After the rolls have risen for a further hour, dust them with flour and pop in the oven for 20/25 minutes. You know they are ready when the crust is golden brown and the rolls sound hollow when tapped underneath.