Wholewheat rye bread and rolls

Preheat the oven to 190 ºC (375ºF). Spray an 11 x 22 x 7 cm loaf tin and
baking sheet with non-stick spray or grease well. Combine the dry ingredients. Add the instant yeast and molasses. Rub in the margarine with your finger tips until well blended. Add enough lukewarm water to form a manageable dough. Knead well until the dough is smooth and elastic and no longer sticks to your hands. Cover with plastic wrap and rest for about 10 minutes. Knead again, shape into a loaf large enough to fill the tin halfway. Shape the remaining dough into 10 round bread rolls. Arrange on the baking sheet, spacing them far apart. Cover with plastic wrap and leave to rise, until doubled in volume. Bake the bread for about 30-40 minutes or until done and a testing skewer comes out clean. Bake the bread rolls for about 20 minutes or until done.
Makes a small loaf and 10 bread rolls.