Easy no-knead seeded bread rolls

Ingredients

• 3 cups / 420 grams bread flour
• 3/4 cup / 105 grams wholemeal flour
• 1 3/4 cups / 175 grams oats
• 1 1/4 cup / 275 ml Greek yoghurt
• 2 teaspoons / 7 grams instant yeast granules
• 1/2 cup / 60 grams mixed seeds (pumpkin seeds, sunflower seeds etc.)
• 1 tablespoon black poppy seeds (optional)
• 1 teaspoon salt (or to your own taste)
• 2 cups / 480 ml lukewarm water

Instructions

1. 1

   Place all the dry ingredients into a large mixing bowl, making sure that you put the yeast on one side and the salt on the other. Also, ensure the mixing bowl is large enough to hold the dough when it rises.

2. 2

   Using a wooden spoon or spatula, mix well to combine.

3. 3

   Pour in the water and add the yoghurt.

4. 4

   Mix well until everything is combined and you have a sticky dough. Note - the dough should be sticky, but not sloppy!

5. 5

   Now add the seeds and mix them into the dough. I find it easiest to do this using a flat-bladed knife.

6. 6

   Cover the bowl with plastic wrap and place it in the refrigerator for at least 8 hours, or preferably overnight to rise. The dough will double in size.

7. 7

   Use well-floured hands for this next step as the dough is sticky! Knock the dough down and break off tennis-ball-sized pieces. Flatten them into rounds or oblongs and place them on a baking tray lined with parchment paper. You can sprinkle the top with a few extra seeds if you like. Cover the rolls with a clean cloth and leave them to rise for about 20 minutes.

8. 8

   Place a baking dish filled with water on the bottom shelf of the oven and preheat the oven to 215C / 420F. Bake for 25 to 30 minutes until the rolls are golden and crispy. Remove from the oven and allow to cool.