Recipe

Rye, honey and seed bread rolls

  • 50 mins cooking
  • Makes 12 Item
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Ingredients

Rye, honey and seed bread rolls
  • 2 cup (250g) rye flour
  • 1 1/3 cup (200g) bread flour or plain (all-purpose) flour
  • 3 teaspoon sea salt
  • 2 teaspoon (7g) dry yeast
  • 2 tablespoon honey
  • 1 1/3 cup (330ml) lukewarm water
  • 2 tablespoon pepitas (pumpkin seed kernels)
  • 2 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds

Method

Rye, honey and seed bread rolls
  • 1
    Combine flours, salt, yeast, honey and the water in a medium bowl. Turn dough onto floured surface; knead 10 minutes or until smooth and elastic.
  • 2
    Place dough in an oiled bowl. Cover with plastic wrap; stand in a warm place 1 hour or until dough doubles in size.
  • 3
    Preheat oven to 200°C. Lightly flour a large oven tray.
  • 4
    Punch down dough with your fist. Knead dough on floured surface until smooth. Divide dough into 12 portions; knead until smooth into rounds. Combine seeds in a shallow bowl. Roll rounds in seeds to cover. Place three rounds, 1cm apart, in the center of oven tray. Position remaining nine rounds, 1cm apart, in a ring around the edge. Cover loosely with plastic wrap. Stand in a warm place 30 minutes or until risen slightly.
  • 5
    Remove plastic wrap. Spray rolls and tray lightly with a fine mist of water or sprinkle lightly with water.
  • 6
    Bake rolls 20 minutes or until browned and they sound hollow when tapped on the base. Remove rolls from tray in one piece; transfer to a wire rack to cool. Separate to serve.

Notes

If you have an electric mixer with a dough hook you can use it to knead the dough for 5 minutes. Rolls are best served slightly warm on the day of baking. They are not suitable to freeze.

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