Mixed seed rolls

A deliciously nutty flavour, perfect for any occasion - breakfast, lunch or dinner. I adore the convenience of rolls which can be popped into the freezer then defrosted as required, though this recipe also makes an equally fantastic loaf.

Recipe provided by Fiona at recipes2share.com

Serves Cooking times Prep time

16

10 mins

10 mins

Ingredients

1 Egg, Topped to 400ml With Water

1tbs of Pumpkin Seed Oil

1/2 Litre of Rye Flour

1/2 Litre Plain Bread Flour

25g of Sunflower Seeds

25g of Linseeds

25g of Sesame Seeds

50g of Pumpkin Seeds

1.5 tsp of Sea Salt

4tsp of Soft Brown Sugar

1pkt of Fast Action Dried Yeast

Method

1. Tip the ingredients in the order they appear into the bread machine (or in the order according to your manufacter's instructions) and activate the dough programme. If you are making by hand, thoroughly mix all the ingredients together, knead until smooth, cover with a tea towel and leave in a warm place for about an hour until the dough has risen and about doubled in size.

2.Turn the dough onto a floured board and cut into 16 even sized pieces. Lightly knead and shape into rolls then place on a baking sheet lined with baking parchment. Leave to rise for 1 hour in a warm place.

Pre-heat the oven to 200 degrees C

3. Bake in the pre-heated oven for about 10 minutes until a light golden brown and sound hollow when tapped.

Cool on a wire rack and either serve the same day or freeze until required.

  • Ingredients
  • Method

1 Egg, Topped to 400ml With Water

1tbs of Pumpkin Seed Oil

1/2 Litre of Rye Flour

1/2 Litre Plain Bread Flour

25g of Sunflower Seeds

25g of Linseeds

25g of Sesame Seeds

50g of Pumpkin Seeds

1.5 tsp of Sea Salt

4tsp of Soft Brown Sugar

1pkt of Fast Action Dried Yeast

1. Tip the ingredients in the order they appear into the bread machine (or in the order according to your manufacter's instructions) and activate the dough programme. If you are making by hand, thoroughly mix all the ingredients together, knead until smooth, cover with a tea towel and leave in a warm place for about an hour until the dough has risen and about doubled in size.

2.Turn the dough onto a floured board and cut into 16 even sized pieces. Lightly knead and shape into rolls then place on a baking sheet lined with baking parchment. Leave to rise for 1 hour in a warm place.

Pre-heat the oven to 200 degrees C

3. Bake in the pre-heated oven for about 10 minutes until a light golden brown and sound hollow when tapped.

Cool on a wire rack and either serve the same day or freeze until required.