We’re in the kitchen of French baker, chef and author Richard Bertinet as he shows us how to make seeded bread rolls, baked in a muffin tin.
These rolls are made using seeded, malted flour with oats, sunflower seeds and pumpkin seeds for extra texture. Soft and springy in the middle, the rolls have a golden crust infused with fresh rosemary or thyme. Great warm from the oven with salted butter - perfect with a bowl of soup.
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Ingredients:
500g LoveLife Seeded Malted Bread Flour, plus extra for dusting
10g sea salt
1 tsp easy bake dried yeast
250g water, at room temperature
10 sprigs rosemary or thyme
For the paste
150ml whole milk
50g LoveLife Seeded Malted Bread Flour
Vegetable oil or butter for greasing
Click here to view the full recipe | bit.ly/3peJHPN
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