2 cups of wholemeal (wholewheat) flour
1 cup of strong baker’s flour (or plain, or 00 flour)
300 ml (1-1/4 cup) of lukewarm water mixed with 1-1/2 tablespoons of dried yeast
1 teaspoon of honey or barley malt syrup
2 tablespoon of extra-virgin olive oil
1-1/2 teaspoons of salt
milk for brushing
2-3 handfuls of pepitas or any seeds you prefer
1. Place the flour in a large bowl, add the water and yeast, honey (or barley malt syrup) and oil.
2. Knead onto a floured bench for 3-4 minutes, then add the salt and keep keading for 3-5 minutes or until the dough is smooth and soft.
3. Rest the dough into a floured bowl and cover with a tea-towel.
4. After 30 minutes, stretch the dough to shape a rectangle, then fold it into three and onto itself. Place the dough back in the bowl. Repeat a second time after 30 minutes. Folding the dough will ensure the softest, moistest crumb.
5. Prove the dough in a warm spot until it has doubled in size.
6. Shape he dough into 6-8 rolls and place them closed together onto an oven tray lined with baking paper. Brush the top with milk, or buttermilk and top them with pepita seeds. Rest the rolls covered with a tea-towel for 30-45 minutes. In the meantime bring your oven to 200 C (390 F)
7. Bake the rolls for 30-35 minutes or until crusty and bronzed and the bottom sounds hollow when tapped. Allow to cool at room temperature before eating.