6 bread rolls
Ingredients:
150g | 1 1/4 cup plain flour, plus more for dusting
50g | 2/5 cup wholemeal flour
2 tbsp rolled oats
1-2 tbsp caster sugar
1 tsp bicarbonate of soda
1/2 tsp salt
Pinch cumin
Pinch turmeric
200 ml | 3/4 cup buttermilk
Handful mixed seeds (pumpkin, sesame, linseed, sunflower)
2 tbsp butter, melted to brush on rolls
Instructions:
1. Preheat the oven to 200C | 400F.
2. Put all the all the ingredients apart from the buttermilk and seeds into a large bowl. Mix together to get rid of any lumps.
3. Make a well in the centre then add most of the buttermilk. Mix together with a spoon until a soft dough forms. If it's too dry add a little more buttermilk.
4. Dust some flour onto your work top and tip the dough on it. Gently pat it into a disk and cut into 6 equal pieces.
5. Form each piece into a roll and cut a deep cross on top. Place the rolls on a tray lined with baking paper. Brush the rolls with the melted butter and sprinkle with the seeds.
6. Bake for 25-30 minutes until nicely coloured and hollow sounding. If it's not ready after 30 minutes, turn over and cook for another 5 minutes. Best eaten on same day as baking.
50g | 2/5 cup wholemeal flour
2 tbsp rolled oats
1-2 tbsp caster sugar
1 tsp bicarbonate of soda
1/2 tsp salt
Pinch cumin
Pinch turmeric
200 ml | 3/4 cup buttermilk
Handful mixed seeds (pumpkin, sesame, linseed, sunflower)
2 tbsp butter, melted to brush on rolls
Instructions:
1. Preheat the oven to 200C | 400F.
2. Put all the all the ingredients apart from the buttermilk and seeds into a large bowl. Mix together to get rid of any lumps.
3. Make a well in the centre then add most of the buttermilk. Mix together with a spoon until a soft dough forms. If it's too dry add a little more buttermilk.
4. Dust some flour onto your work top and tip the dough on it. Gently pat it into a disk and cut into 6 equal pieces.
5. Form each piece into a roll and cut a deep cross on top. Place the rolls on a tray lined with baking paper. Brush the rolls with the melted butter and sprinkle with the seeds.
6. Bake for 25-30 minutes until nicely coloured and hollow sounding. If it's not ready after 30 minutes, turn over and cook for another 5 minutes. Best eaten on same day as baking.
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