400g strong bread flour

100g Light Malthouse flour (or other flour of your choice - maybe wholemeal...)

11g sea salt

170g rye sourdough starter

50g Linwoods Flaxseed, sunflower, pumpkin, chia seeds & goji berries

30g softened unsalted butter

Add all ingredients to a mixer with a dough hook, mix slowly to incorporate everything then turn machine up to medium speed, knead for approx 6 minutes.

Put in a bowl & leave to prove covered with either a damp tea towel or a shower cap overnight at room temperature.

In the morning, push all the air from the dough & arrange into 12 rolls of approx 85g each, put a bit of flour on the top of each one. Cover with dry tea towel & allow to rise for 2 hours at room temperature. When risen, use sharp knife to score the tops of the buns & put in an oven at 220 degrees C for 18 - 20 mins. Put some water in the bottom of the oven to help get a good rise. Enjoy