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Makes: 6 bread rolls
Prep time: 20 minutes plus 2 – 2 ½ hours to make and proof dough
Cook time: 30-35 minutes
2 teaspoons active dried yeast
1 cup warm water
1 teaspoon sugar (or honey)
200g high-grade flour (or plain flour)
200g wholemeal flour
1 teaspoon salt
1 tablespoon olive oil
1 egg, lightly whisked or 2 tablespoons milk (optional – it just helps the bread colour on top)
A small handful of pumpkin seeds, sunflower seeds or linseeds (optional)
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1st Keep
 rattyrowe
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