Six-Seed & Agave Nectar Rolls

Makes 5

Full of delicious seeds and sweet agave nectar, these bread rolls are a real treat.

• 500g (1.1lb) Wessex Mill Six Seed bread flour

• 10g (0.3oz) salt

• 7g yeast

• 20g (0.6oz) agave nectar

• 280ml (9.4fl oz) water

1 Add all the ingredients into a bowl ensuring the yeast and salt are not placed on top of each other. Mix the dough until smooth. If you have a bread machine you could add all the ingredients into the pan and then use a dough setting to make and prove your dough. If you do have a bread machine skip to stage 3 of this recipe.

2 Turn the dough onto your kitchen surface and fold four times. Place in a bowl and cover with a wet tea towel or cling film. Leave in a cooler portion of your house for 1 hour. In this time the dough should at least double in size.

3 Turn the dough out onto a well-floured surface. Use your dough scraper or a knife to split the dough into 100g (3.5oz) chunks. Then roll these into round balls. These will create a good size roll, if you would prefer more bite-sized rolls go for a 50g (1.7oz) chunk of dough.

4 Place them onto a baking tray far enough apart so that if they double in size they won’t touch.

5 Turn on the oven to 180°C/350°F/

Gas 4. Cover rolls again with clingfilm or a wet tea towel and leave for another 30 minutes.

6 Bake the rolls until golden brown. This will take 15-30 minutes. For the smaller sized rolls, it may only take 10 minutes. The mini rolls are great to use as dough balls, on a pizza night too.