NIGEL SLATER'S POPPY AND PUMPKIN SEED BUNS

NIGEL SLATER'S POPPY AND PUMPKIN SEED BUNS

Sunflower seeds are an option here, as is caraway. I ate them with mackerel pâté, pickled cucumber and capers. Makes 12-15.
- Nigel Slater

Ingredients

apple juice 400ml
honey 2 tbsp
strong white plain flour 400g
rye flour 200g
easy-bake dried yeast 2 tsp
sea salt 1 tsp
poppy seeds and pumpkin seeds

Method

Warm the apple juice and honey in a saucepan. It should be just hot enough to hold your finger in. Put the flours in a large mixing bowl and sprinkle in the yeast and salt. Pour in the warm apple juice and honey and mix thoroughly to a sticky dough.

Knead the dough by hand for a mere 3 or 4 minutes, pushing, pulling and stretching the dough in whatever way suits you. You can use the food mixer fitted with a dough hook if you prefer. Oil or flour the bowl lightly, then return the dough to it and cover with a tea cloth or clingfilm. Set aside in a warm place, free of draughts, for an hour or until the dough has risen to almost twice its original volume.

Set the oven at 220C/gas mark 8. Tear off 12-15 pieces and form into balls. Place these on a baking sheet or pizza stone, then scatter the surface with poppy and pumpkin seeds and cover with a dry tea cloth. Leave in a warm place for about 15-20 minutes until the rolls have risen slightly.

Bake the rolls for about 20 minutes. They should sound hollow when upturned and tapped. Remove from the oven and transfer to a cooling rack.