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Wholemeal Seeded Round Bread Buns

Using a bread maker instead of a general food mixer for the mixing stage takes some of the effort and guesswork out of making bread rolls. As this is a very short dough making cycle, I always kick start the yeast to make sure I get enough rise by the end of the programme.

INGREDIENTS in order of mixing into the machine mixing pan

2 tsp yeast.
3 tsp demerara sugar
650ml warm water at about 43 deg. C. This wakes up the yeast
650g Shipton Mill Organic Wholemeal flour
200g Organic strong plain flour
30g butter or 2 tbsp of Organic olive oil
2 tsp salt
10 tbsp mixed seeds


First, measure into your bread making pan (Panasonic or whatever) 650ml of warm water at no more than 43 deg. C. To this add 2 teaspoons of dried active yeast and 3 teaspoons of demerara sugar. Stir well to get the yeast going. Leave the yeast to wake up for about 10 minutes after which you can add the flour to the pan.
Weigh 650g of Shipton Mill organic wholemeal flour and 200g of strong organic white flour. The total measure of 850g seems a lot for the bread maker but I have done it many times and the machine copes very well with it.
Cut 30g of butter or add 2 tbsp of olive oil to the flour and add 2 tsp of salt.
Now decant the flour, salt and butter into the bread pan.
In the case of my Panasonic it is Menu 28, duration 45 minutes.
Start the programme and after about 10 minutes into the programme you should add your seed mix. I normally add 3 tbsp of poppy seeds, 3 tbsp of flaked almonds, 1 tbsp of pumpkin seeds, 1 tbsp sunflower seeds and 2 tbsp of linseeds.
At the end of the programme, empty the pan into a well floured bowl (to prevent sticking) on your scales to get the total weight. Then decant onto a large cutting board well dusted with flour. The total weight should be around 1650g. Each muffin should weigh at around 103g. This weight ensures that your muffins are a generous size enough for a lunch sandwich.
Make a long sausage of the dough and cut off 103g chunks and make 16 round balls.
Grease well 2 or 3 flat baking tins and now knead the balls to give a smooth baking surface. Space the balls carefully onto the baking tins and press them down to flatten them ensuring that none of them touch each other. Brush with olive oil to prevent drying out during the rise or cover with cling film or do both as the oil will enhance the finish of the rolls.
Now place in your oven at 30 deg. C (if you have this facility). A higher temperature will slow down the yeast so don’t be tempted to prove your dough at higher temperatures! Then let rise for 40 to 50 minutes until well risen. If you don’t have a 30 degree C setting on your oven then leave to rise in a warm kitchen which will require about 1 hour 30 minutes again until well risen. You can also use your oven with the oven lamp on (and no heat) which will provide some warming heat for the rise and shorten the rise time.
Now bake at 210 deg. C for 13 minutes.
Move the finished rolls onto a coarse wire griddle and when they have cooled bag up and freeze for use as required.