Multi-seed & flax bread rolls

Name: Multi-seed & flax bread rolls
Ingredients: 470 g multi-grain granary bread flour; 30 g ground flaxseed; 2 tsp fine sea salt; 1 sachet fast-action dried yeast; 30 g avocado oil (or you can use olive oil or any oil you wish); 300 ml warm water; 2 tsp maple syrup (or honey); 1 tbsp milk (dairy or plant); a handful of seeds for topping (pine nuts, pumpkin, poppy or a mix will work, whatever you prefer) or ground chia and flaxseed is lovely too

Is there anything better than freshly baked bread?! Pop your apron on and whip up a batch of these seeded rolls by Juliet Sear – yum!

Brought to you by Juliet Sear

Pop your apron on and whip up a batch of multi-seed & flax bread rolls by Juliet Sear!

Is there anything better than freshly baked bread?! These seeded rolls are sure to please! Enjoy with whatever fillings take your fancy or freeze to enjoy later... that is, if they last that long!

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Servings

Ingredients

470 g multi-grain granary bread flour
30 g ground flaxseed
2 tsp fine sea salt
1 sachet fast-action dried yeast
30 g avocado oil (or you can use olive oil or any oil you wish)
300 ml warm water
2 tsp maple syrup (or honey)
1 tbsp milk (dairy or plant)
a handful of seeds for topping (pine nuts, pumpkin, poppy or a mix will work, whatever you prefer) or ground chia and flaxseed is lovely too

Instructions

Line a large baking tray or trays with lightly oiled baking parchment.

In a large bowl (or stand mixer bowl if you have one) add the flour, ground flax and salt. Use your hands to mix and distribute all of the powders.

Add the pack of yeast and mix again with your fingers to distribute. Make a well in the dry flour mix.

Pour in the oil, maple and warm water and, if doing by hand, bring together with your hand, then use your fingers in a claw shape and drag through until you have a dough. If you need a few drops of water you can add it – you need there to be no dry floury bits, but not for the dough to be wet. If making in a stand mixer, use a dough hook, mix on slow until the dough has come together, then turn up the speed to medium-high and knead for 5-7 minutes until very springy and bouncy.

If kneading by hand, do this on a work surface and pound, stretch and tear the dough (there are many videos online to see ways of kneading) and work the dough hard for 10-15 minutes until springy and bouncy.

Once kneaded, split the dough in half, then split each half into 5 equalsized pieces with a dough scraper or large knife.

To shape the knots, roll each piece into a sausage, leaving the middle section fatter, and tapering each end off to a thinner point, approximately 23-25cm (9-10in) in length.

Lift up the length, holding it with two-thirds free and wrap over and tuck under to form a classic knot (or just shape into basic rounds if you prefer a simple bread roll).

Place on the prepared baking sheets with plenty of space in between as they should double in size.

Loosely cover with oiled clingfilm or a tea towel and leave to prove in a warm place until they have puffed up and doubled in size (approx. 30-45 minutes, subject to your room temperature).

Preheat the oven to 220°C/Gas Mark 7.

When ready to bake, brush the rolls with milk and scatter with any seeds, nuts or ground flax and chia.

Bake for around 15-20 minutes until risen and golden brown. Cool on a wire rack, then slice and fill.

The rolls can be frozen for up to one month, defrost at room temperature and refresh in a warm oven or toast.