5 Seed Bread Rolls

5 Seed Bread Rolls. Delicious rolls, packed with flavour and healthy seeds. This recipe is simple and gives great results.

4.10 from 10 votes

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Prep Time 10

Cook Time 12

proving time 8

Total Time 8 22

Course Bread

Cuisine Modern Australian

Servings rolls

Calories 271 kcal

Ingredients

For the first proving

1 ½ tablespoon instant yeast
2 cup warm water
1.1 lb plain flour
2 oz mixed seeds *see notes at the end of the recipe

Remaining ingredients

⅓ cup warm water
2 tablespoons sugar
4 teaspoons salt
1.1 lb plain flour
2 oz mixed seeds *see notes at the end of the recipe
1 tablespoon wholegrain mustard
4 tablespoons olive oil
1 ½ tablespoon sesame seeds
1 tablespoon poppy seeds
2 tablespoons milk

Instructions

First Proving

In a large bowl or mix the warm water with the yeast.
2 cup warm water
1 ½ tablespoon instant yeast
Add the flour and mixed seeds and stir with a fork until combined.
1.1 lb plain flour
2 oz mixed seeds
Cover the bowl with cling film or a loosely fitted lid and leave out on the counter. If the ambient temperature is warm then transfer the mixture to the fridge before bed. We are in autumn here and I just left it out on the counter overnight.
This doesn't have to be left overnight. Just as long as the dough gets 8 hours proving.

To finish the bread

Measure out the warm water into your largest bowl, add the sugar and salt then stir until both are dissolved.
⅓ cup warm water
2 tablespoons sugar
4 teaspoons salt
Transfer the proved dough to your bowl.
Add the flour, mixed seeds, mustard and olive oil.
1.1 lb plain flour
2 oz mixed seeds
1 tablespoon wholegrain mustard
4 tablespoons olive oil
Use your hands to combine the ingredients.
Once the dough has come together knead for 10 minutes.
You will know when the dough is ready as it will be smooth and will not stick to the bowl or your fingers.
Transfer to a board and divide the dough into 16 equal pieces.
Take each piece of dough rolling it gently into a ball.
Place on a lined baking sheet and gently cover with a tea towel.
Allow the rolls to rise for an hour.
In a small bowl mix together the sesame seeds and poppy seeds.
1 ½ tablespoon sesame seeds
1 tablespoon poppy seeds
Carefully brush the top of each roll with milk and then roll each bread roll in the seed mix.
2 tablespoons milk
Pre-heat the oven to 230ºC/Fan forced 210ºC/Gas mark 8.
Place a roasting tin in the bottom of the oven to heat up.
When the dough has finished rises, place in the middle of the hot oven and pour 250ml of cold water into the hot roasting tin. Quickly close the door. (* see notes at the end of the recipe)
Bake for ten minutes and then open the door to release the steam, leave the door open for a couple of minutes and reduce the oven temperature to 210ºC/Fan forced 190ºC/Gas mark 6.
Bake the rolls for a further 12 minutes.
Use a tea towel or oven glove to carefully remove a roll. Tap the bottom and it should sound hollow.
If not bake for a further 3 minutes.
Serve warm with butter or once cool, wrap well and store for up to 1 day.

Notes

Seed Mix 'Recipe'
- 2 tablespoons sunflower seeds
- 2 tablespoons white chia seeds
- 1 tablespoon linseeds
- 1 tablespoon poppy seeds
- 2 tablespoons sesame seeds
If like me, your rolls won't all fit on the middle shelf, use the lower shelf as well. Once the allotted cooking time is up, remove the middle shelf rolls and transfer the bottom shelf rolls to the middle and cook for a further 3 minutes.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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