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Seed rolls
Seed rolls
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Prep Time:
135 minutes
Cook Time:
25 minutes
Total Time:
160 minutes
Bake delicious seed buns for a fragrant home.
Ingredients:
  • 7g sachet dry yeast
  • 10.00 gm caster sugar
  • 250.00 gm warm water
  • 375.00 ml bread flour
  • 4.80 gm sea salt
  • 18.20 gm olive oil
  • 1 egg, lightly beaten
  • 125.00 ml oatmeal
  • 50.00 gm rolled oats
  • 30.00 ml linseeds
  • 3.00 gm sesame seeds
  • 1 tsp poppy seeds
  • 1 tsp fennel seeds
Instructions:
  • In a jug, combine yeast, sugar, and warm water. Use a fork to whisk until the yeast has dissolved. Let it rest in a warm spot for 10 minutes or until frothy.
  • Start by sifting the flour into a large bowl, then add the oatmeal, oats, and linseed. Stir in the salt, yeast mixture, and olive oil until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic. Place the dough in a large, lightly greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
  • Gently deflate dough with your fist, then knead until smooth.
  • Generously coat a 6cm-deep, 22cm round cake pan with olive oil cooking spray or olive oil. Shape the dough into 12 balls, then arrange 9 balls around the edge of the pan and the remaining 3 in the center.
  • Lightly grease a sheet of plastic wrap and cover the dough with it. Allow the dough to rest in a warm place for 30 to 40 minutes until it has nearly doubled in size. While waiting, preheat a fan-forced oven to 200°C/180°C. Brush the top of the dough with beaten egg, sprinkle with seeds and salt. Bake for 25 minutes until golden brown. Transfer the bread, top side up, onto a wire rack to cool. Serve the bread at room temperature.

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