Place the flours, seeds, yeast, honey and water into a stand mixer bowl

Using a dough hook, mix on a medium speed until the water is combined

Add the salt and continue kneading until the gluten has developed

Turn onto a lightly oiled surface and shape into a ball

Place into a lightly oiled bowl, seam side down

Cover with a damp cloth and set aside to prove until doubled in size

Turn the dough out and knock back gently

Divide into 12 pieces

Add 1.25mls nigella seeds to each piece and shape into a ball

Place the rolls onto a lined baking tray and slash or stamp if you have a bread stamp

Cover and leave to prove until the have risen by 50 percent

Preheat the oven to 200° Celsius

Toss a few ice cubes into your oven to create steam, and bake the rolls for 20 minutes

Remove and set aside to cool on a wire rack