Multigrain Sandwich Rolls
These little rolls are not difficult at all — and they’re absolutely delicious! They’re soft, wholesome and packed with flavour, making them much more satisfying than a simple white loaf. Add your favourite nuts and seeds, and if you enjoy a touch of sweetness, you can even throw in a few raisins.
Ingredients
- 60 grams walnuts roughly chopped
- 450 grams strong bread flour plus extra for the work surface
- 200 grams wholemeal flour
- 8 grams 2 tsp dry yeast
- 1½ tsp salt
- 25 grams sunflower seeds
- 25 grams pumpkin seeds
- 20 grams sesame seeds
- 10 grams brown flaxseeds ground
- 10 grams poppy seeds optional
- 500 ml 2 cups lukewarm water
- 25 grams honey
- 40 grams carob syrup
- 15 ml 1 Tbsp olive oil, plus extra for greasing the bowl
Instructions
- In a large bowl, combine the strong bread flour, wholemeal flour and yeast. Add all the seeds, the roughly chopped walnuts and the salt. Mix again.
- Make a well in the centre of the mixture with a spoon. Pour in the water, honey, carob syrup and olive oil, and mix with a wooden spoon. Continue kneading in a stand mixer or by hand until you have a soft dough. If the dough is too sticky, add a very small amount of flour to the work surface.
- Lightly oil a bowl and place the dough inside. Cover the bowl with cling film and leave the dough to rise for 2 hours. At this stage, you can place the dough in the refrigerator and continue the following day. Just make sure the dough comes back to room temperature before proceeding.
- Divide the dough into 8 equal pieces and shape them into balls. Line a large baking tray with parchment paper. Preheat the oven to 200°C (400°F), fan-assisted.
- Using your hands, flatten each ball into a small rectangle (approximately 20 cm wide), gently pushing the dough outwards with your fingers. Roll the dough up into a log and pinch the edges together to seal. Shape all 8 pieces into small loaves and transfer them to the prepared baking tray. Cover with a tea towel and leave to rise for another 30 minutes.
- Bake the rolls in the preheated oven at 200°C (400°F), fan-assisted, for 20–25 minutes. Transfer them to a wire rack and allow them to cool completely. Do not cut them while they are still hot, as the rolls will continue to bake as they cool.
- They will keep at room temperature for up to 3 days.