Ingredients
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¾ cup (100 g) Pumpkin Seeds
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¾ cup (100 g) Sunflower Seeds
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⅜ cup (50 g) Flax Seeds
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1 cup (100 g) chopped Rye Kernels
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⅞ oz (25 g) fresh Yeast
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2 tablespoons Barley
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1 cup (250 ml) Buttermilk
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4 tablespoons Vegetable Oil
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2 cups (200 g) dark Rye Flour
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3½ cups (500 g) white strong Bread Flour
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2 teaspoons Salt
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beaten Egg
Directions
Good for the smörgåsbord, good for packed lunches on a snowy hike, and good in the morning with a cup of coffee. You can change the seeds to suit whatever you have in the storecupboard.
Steps
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1
Done
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Set aside half the pumpkin seeds and half the sunflower seeds for the topping. |
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2
Done
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Place the remaining pumpkin seeds and sunflower seeds, all the flaxseeds/linseeds and all the rye kernels/berries in a saucepan with water to cover. Bring to the boil, then simmer for 3–4 minutes. Drain and set aside to cool. |
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3
Done
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In the bowl of a stand mixer, add the yeast and 100 ml/⅓ cup lukewarm water (no warmer than 37°C/98°F) and allow to dissolve for a few minutes, then add the syrup and buttermilk. (If you can’t get barley malt syrup, use dark syrup or even granulated sugar.) Add the oil. Keep mixing and gradually add the flours and salt. You may not need all the flour, or you may need a little extra. Knead for about 5 minutes in the machine until the dough is stretchy. Cover the bowl and set aside in a warm place to rise for at least an hour. You can also let it rise in a cooler place for longer. |
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4
Done
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Knead the dough by hand, then roll to a 20 x 45-cm/8 x 18-in. rectangle. Brush gently with beaten egg, then scatter the reserved seeds over the top and press them lightly into the dough. Cut into 18 pieces, place on a baking sheet and leave to rise for another 30 minutes. |
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5
Done
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Preheat the oven to 180°C (350°F) Gas 4. |
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6
Done
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Bake the rolls in the preheated oven for around 14–15 minutes or until done. Remove from the oven and leave to cool slightly before serving. |
