My family's favourite bread/roll recipe.
Ingredients:
- 400 ml warm water
- 2 t rapid rising yeast
- 150g bread flour
- 200g wholewheat flour
- 150g spelt flour
- 100g rye flour
- 2 T chia seeds
- 2 T flax seeds
- 2 T sunflower seeds
- 1T psyllium
- 1 T molasses
- 1 T olive or coconut oil
Method:
In the bowl of a standard mixer with a dough hook, pour in the warm water, molasses and yeast.
Leave the yeast to rise for about 5 minutes. Add the oil.
Add the flour, seeds, salt and oil and mix until a firm ball of dough is formed.
Add more flour or warm water if necessary.
Knead on setting 1 for around 5-8 minutes.
Cover with a plate or a clean cloth and place in a warm place until dough has doubled in size.
Once risen, punch down and knead again for a few minutes.
Form balls of about 60g each, or a large ball and cover once again with a clean cloth, and leave to rise until the dough has doubled in size.
Preheat oven at 200° C, and add a small recipient of water in the bottom of the oven.
Reduce the temperature to 180°C then bake the rolls for 20-25 minutes, the loaf for 30-35 minutes. The bread is baked when you tap on the bottom and hear a hollow sound.
