Seeded Bread Rolls

First of all, can I apologise? It seems to have been nearly a month since I last posted, and I can only blame this on my sudden addiction to hens. Let me explain:

Over the last year I’ve hinted, cajoled, mentioned, left reminders about and, basically, begged to keep chickens, well hens. And for this birthday, all my hard work finally paid off…I’ve been allowed them, providing, they are "all my responsibility!” With this in mind, I’ve made quick work of acquiring said hens. Three, or possibly four, are arriving on the 16th, and we were completely unprepared. So, I’ve been ordering Eglus, runs, feed, woodchips, and all the equipment for a walk-in run so we can leave the little darlings outside during the day and they can have a bit more space! To hear more about it, have a look at The Cabbage Patch!

Anyway, apart from becoming slight obsessed, I think we’re virtually ready so I can, once again, pick up where I left off and continue my writing!

I had some spelt flour that I’d bought to make yummy rolls in the cupboard and also wanted to try out a ‘mushrooms in bread’ type recipe, so began. I looked and a couple of recipes: Hugh FW’s and Nigel Slater’s to be precise, then made up my own, using 500g flour to 300ml water, give or take a splosh.

The problem I find with bread-making in the Autumn is that the conservatory isn’t hot or sunny enough for the proving, and it’s not quite time to light the woodburner. So, to cut a long story short, the dough didn’t really rise, but I went ahead anyway…leaving to prove again after making the rolls.

Before baking, I sprinkled them with mixed seeds, although should have brushed them with beaten egg first to act as a glue, then baked for about 20 minutes until done!

They were, unsurprisingly, very heavy, but also tasty, and served their purpose of holding a mushroomy stroganoff well!