500g Shipton no.4 white flour
300g Shipton light malthouse flour
200g Shipton wholemeal flour
30g chia seeds
30g golden linseed
40g sunflower seeds
14g dried yeast
20g olive oil
680g room temp water
Combine all the ingredients and knead until the dough is smooth and elastic. Leave to rest in a bowl until it has doubled in size (approx an hour).
Grease a 2lb loaf tin and line a baking sheet
Divide the dough in half. One half is for the loaf, the other half divide into 12 for small rolls.
Form the dough into rolls and place on the baking sheet and then the loaf for the tin.
Cover with a wet teatowel and leave to prove for another hour.
Cook at 210c
- rolls for 14-18min
- loaf for 40-45min