- 1 1/2 tsp Organic Dried Yeast
- 600 g (1lb 5oz) Organic Strong Wholemeal flour
- 2 tsp Demerara Sugar
- 1 1/2 tsp Sea Salt
- 1/2 tsp Cumin
- 2 tbsp Olive Oil
- 380 ml Water
- Little amount of cumin seeds to sprinkle rolls before baking
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!