Wholemeal rolls

Ingredients

• 600g flour (white and wholemeal)
• 10g salt
• 10g yeast
• 450 ml water
• Seeds (sesame and linseed)

Decide on the proportion of while and wholmeal flour you're going to use - I used 50/50 here but any combination will work - you may need more water for a dough with more wholemeal flour in it

Mix the flour, salt and yeast together in a bowl

Add the water and stir / kneed until you've got a nice smooth ball of dough

Cover with a tea towel or transfer to the proving bowl (you can optionally add extra water at this stage to help the proving)

Leave for a few hours (or overnight) until the dough is risen and smelling good

Using plain flour, take the dough from the bowl and place on a large board and roll into a long shape

Split the dough into two, then roll out again before splitting into twelve roughly equal balls

In a small bowl add a mixture of the seeds and dip each dough ball into the seeds with the sticky end down to pick up as many seeds as possible

On the board shape each piece of dough into a ball

Then put on baking trays to rise, cover with a tea towel

And in around an hour they should have risen nicely and be ready for baking

Bake at around 200C for around 25 minutes, check after every 10 minutes or so and when they are brown and look ready, leave to cool on a metal rack