Seeded Soda Bread Rolls
Use any spices you like for these quick rolls
Makes enough for: 6 rolls
Ingredients
- 175 g dark rye flour
- 175 g self raising flour, plus extra for dusting
- 5 mls bicarobonate of soda
- 2.5 mls fine salt
- 25 g aniseeds *
- 280 mls buttermilk
for the topping
- milk for glazing
- 12 g sunflower seeds
Method
- Preheat the oven to 200° Celsius
- Place the flours, bicarbonate of soda, salt and seeds into a bowl and mix
- Add the buttermilk and mix to form a dough
- Turn out onto a lightly dusted surface and lightly knead to bring together
- Roll into a thick sausage shape and cut off 6 equal pieces
- Roughly shape each one into an oval, 3cm high and place onto a lined baking tray
- Brush the top of each roll with milk and scatter the sunflower seeds on top
- Place the tray into the oven and bake for 20 minutes
- Remove from the oven and place the rolls into a wire rack to cool completely
Notes
* aniseeds have a very distinct flavour and not many people like them. For rye breads I like to use caraway seeds. But you can choose any seed you like, (poppy seeds would be great) to use instead.