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.

Organic Wholemeal Rye Flour 1kg (Sussex Wholefoods)

300g light rye flour

Strong White Bread Flour, Organic 1kg (Marriages)

200g strong white bread flour

Organic Sunflower Seeds 1kg (Sussex Wholefoods)

50g sunflower seeds

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

50g pumpkin seeds

Instant Dried Yeast 250g (Sussex Wholefoods)

14g dried yeast

Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)

3 tbsp olive oil

Other Ingredients

300 ml water
2 tsp salt

Method

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.