Delicious and healthy bread rolls with a hint of cumin which you will love as a sandwich in your pack up!
Firstly I prepare cumin. A half teaspoon of cumin sprinkle in the pan and heat the seeds slowly until you smell an aromatic strong scente of roasting cumin but do not burn it. Put the cooling cumin into a mortar and grind the seeds.
Add all the ingredients into the bread pan in the order above and set your bread maker for wholemeal dough which should roughly take 3 hrs.
Remove the dough from the machine and using a little floured surface divide into 10 equal portions (100-110 g)and kneed and roll into shape. Make a cut across every bread roll, Place bread rolls on the tray lined with non stick baking paper. Brush the tops with beaten eggs and sprinkle with cumin seeds.
Leave to prove in a warm place until the dough has doubled in size. It takes approximately 45 - 60 minutes. To prevent a dry skin forming, cover the bread rolls with cling film.
Bake in a preheated oven at 220 °C /425 °F/ Gas Mark 7 for 15 minutes or until golden brown.
The bread rolls have a firm but soft texture and they are full of fibre for a good healthy diet. My family like these bread rolls with tuna mayo and a good portion of fresh salad for lunch.
So enjoy them too!
Added by: Hana Hardwick
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.