Seedy Wholewheat Rolls

So yesterday was #GBBO day, and again my friend Brian came round to join us in watching it.

Last week we ate Velveeta (not good, just really not good) and cake (delicious), and this week he decided that we should make Sloppy Joes.

I did a quick search online and found some totally delicious sounding veggie Sloppy Joes on, but he was “nope, it has to be authentically American”….. which is how we ended up eating oven fries and Sloppy Joes made with a McCormick packet spice mix…….

Sloppy Joes

He did at least add some carrots and onion, but it was just so very….. bland. But I guess what did I really expect from a spice mix where the first ingredient is sugar……….

Sugar? Seriously?!

However, I did make some delicious seedy wholewheat rolls to go with the meal, and they came out just great!

So whether you call them rolls, baps, cobs, or whatever other name…. here is the recipe:


Seedy Wholewheat Rolls Recipe


1 1/4 tsp yeast

400g/14oz strong wholewheat flour

150g/5oz strong white flour

2 tsp sugar

1 1/2 tsp salt

2 tbsp oil

340mL water

2 tsp ground flaxseed

2 tbsp flaxseed

2 tbsp sunflower seeds

oats, to sprinkle on top (optional)


Place the yeast, flours, sugar, salt, and ground flaxseed in a bowl, and mix together. Add the oil and water and bring together with the dry ingredients.

Place on a lightly floured work surface and knead until smooth and elastic, then add the flaxseed and sunflower seeds and knead again until they are evenly dispersed throughout the dough.

Return to a lightly oiled bowl and leave to rise until doubled in size.

(here is where I confess to doing this entire first stage in my breadmaker on the wholewheat-dough raisin setting)

Once the dough has risen, remove from the bowl and knock back.

Divide the dough into 8 equal portions, and shape into rolls, then roll in oats if using.

Place on an oiled baking tray and cover in oiled cling film and allow to prove until doubled in size.

Proved rolls for baking.


Preheat the oven to 220C/425F.

Bake in the oven for 10-15 minutes until golden brown.

Seedy Wholewheat Rolls



They came out pretty well, despite being used as bread for a sloppy joe, the structure was good, and of course having the seeds for a bit of added texture!

Seedy Wholewheat Rolls

Today I had one for my lunch, filled with a bit of cream cheese, sundried tomato paste, and sprouts.

Seedy Wholewheat Rolls



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