Wholemeal omega mix bread
These rustic rolls are wholesome and tasty. The seeds give them a lovely texture, and are packed with omega oils.
650gm strong wholewheat flour
420 mls hand hot water
125g Suma omega mix seeds (Pumpkin, Sunflower, Linseed and sesame)
8 tbspn cold pressed rapeseed oil (‘The Fruity Farmer’ is highly recommended)
2 tbspn Fairtrade sugar or honey
1 tsp fine Himalayan pink salt
1 1/2 tsp dried yeast
Sprinkling of rice flour for the baking tray.
Add all the ingredients to a large bowl and mix together
Add the oil and rub into the dry ingredients until you have fine breadcrumbs
Gradually add the warm water mixing in with one hand as you pour with the other, until you have completely blended everything together (for at least 5 minutes).
The mixture should be sticky at this point.
Cover with a damp tea towel and leave for 45 minutes.
The bread dough should have started to rise.
Add the seeds and mix slowly again with your hands, pulling the mixture gently up and pushing it back around the edge of the bowl as you turn the bowl. Do this for at least 5 minutes until the seeds are evenly incorporated and the dough is smooth and elastic.
Cover the bowl again with a damp tea towel for another 2 hours.
The dough should have risen up inside the bowl.
Split the dough into 6 pieces and shape into large baps and place on a floured baking tray. Set aside with a damp tea towel covering the dough for a further 30 minutes to prove.
Preheat the oven at 220 degrees (fan assisted) while the bread is proving.
Bake the baps for 12 to 15 minutes until golden brown. They should sound hollow when you tap the on the bottom.
Allow to cool. They are particularly good to enjoy while still slightly warm!
Delicious with homemade mushroom or cheese pate, (please see my other recipes for these) enjoy with homemade soup, or with your favourite spread.