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Malthouse Bread Rolls

500g Shipton Mill Organic Light malthouse Flour

10g Frsh Yeast ( Dried will do if you can't get fresh)

10g Salt

1 Egg

350ml Warm Water

Shipton Mill 5 Seed Blend

This can easily be made by hand

But I use a stand mixer with a dough hook ... it's so easy and there's no mess !

1/ Measure 500g Shipton Mill Organic Light Malthouse flour into a mixer bowl and Crumble the yeast in and then rub it in as if you were making p[astry

2/ Measure 350mls of warm water in a measuring jug, add the salt and egg and mix it all together

3/ add the wet mixture to the dry and start your mixer......... I usually set it on a medium speed ... my aim is to knead the dough to the point where it forms a ball round the hook and doesnt stick to the bottom of the bowl, (usually takes about 2 mins) if it's too wet, add more flour. Once it has formed a ball I let it run for 6 - 8 mins ... When it's done it should be "Tacky" not "Sticky"

4/ Put a drop of oil in the bowl and roll the dough round so it's evenly coated, place some cling wrap onto the dough and put it somewher warm to rise and double in size

5/ Once the dough has risen, pour it onto a clean (non floured , the oil should be enough to stop it sticking) work surface and divide into 6 (or however many Rolls you want to make)

6/ Take each ball of dough and flatten it, then holding the dough down with one hand, use your other hand to pull / stretch the dough forwards at 12 o'clock position, then bring it to the moddle and press down. Do the same at 2, 4, 6, 8, & 10 O'clock positions ... you should be left with a fairly tight ball of dough. Flatten and shape your dough balls, Then press the top of each roll onto a bowl filled with the seed mix and place on a baking tray to proof and double in size

7/ Once doubled in size, bake on highest heat possible in a pre heated oven for 10 Minutes