Proceed with the blueprint recipe
the honey before the water.
Remove from the fridge, tip onto a lightly floured board
and fold the dough per the blueprint recipe.
Cover and leave for 45 minutes.
Preheat the oven to 250°C (remember the cast iron pan at the
Brush a baking sheet with olive oil, tip the dough onto
a lightly floured board and cut the dough into pieces of about
Place these rustic shapes on a baking tray; sprinkle
with seeds and wholemeal flour.
Cover with a cloth and leave to rise for 30 to 45
Preheat the oven to 250°C.
Working quickly, slide the rolls into
the oven and add 120ml water to the cast iron pan beneath.
Shut the oven and bake for 15 minutes
or until dark golden.
Immediately remove from the tray and
cool on a wire rack.
Makes about 25 rolls.
Per roll: 627kJ, 0.6g fat (0g sat), 310mg sodium, 31g carbs, 2g fibre,
2g sugars, 5g protein
Reprinted with permission of Women's Health July Issue