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Seeded Wholemeal Rolls

The aroma of yeast-risen rolls as they bake in one’s oven is heaven to us! These fabulous rolls took a bit of time, but they were quite simple to make and well worth any effort required. We laughed when the recipe directed us to knead the dough until smooth — how can anything with hundreds of little seeds be smooth? Anyway, the result was brilliant. Serve them warm or halved and toasted with butter, or use for a burger or sandwich. They are healthy, hearty, and make for happy eating!

Seeded Wholemeal Rolls

1 lb. 2 oz. wholewheat bread flour (scant 4 cups), plus more to dust
2 tsp. salt
1 tbs. quick yeast
2 oz. butter, cut into small cubes (4 tbs.)
2 oz. pumpkin seeds (scant ½ cup)
3 tbs. sunflower seeds
2 tbs. poppy seeds
2 tbs. sesame seeds
1½ cups warm water

Put the flour, salt, yeast, and butter in a large bowl, making sure the salt and yeast are on opposite sides of the bowl, then mix with a wooden spoon. Stir in the seeds, then add the water until the dough comes together and all the flour has come away from the bowl.

Tip onto a floured work surface and knead for 5-10 minutes, until the dough becomes smooth and stretchy. The bigger seeds will fall out, but just keep tucking them back in. Place in an oiled bowl, cover with plastic wrap and leave in a warm place to rise until doubled or trebled, about 2 hours.

Tip onto a floured work surface and knead a few times, then allow to rest for 5 minutes. Cut into 8 pieces first by cutting the dough in half, then halving again, and again. (Or you can weigh out equal portions.) Roll the portions into balls and place on a parchment-lined baking sheet. Cover with plastic film (not letting it touch the rolls) and leave to rise for about 1 hour.

Heat the oven to 450°F. Cut a cross in each roll and bake for 15-20 minutes, or until the crust is golden and the bottoms sound hollow when tapped. Remove to a wire rack to cool.

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