Packed full of nuts and seeds
Makes 12
Prep Time
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A wholesome treat or a light and healthy accompaniment to your meal (especially with salad), we can see these nutritious bread rolls being your next favourite go-to be it for breakfast, lunch or dinner.


  • 2 cups (250 g) rye flour
  • 1⅓ cups (200 g) bread flour or plain (all-purpose) flour
  • 3 tsps sea salt
  • 2 tsps (7 g) dry yeast
  • 2 tbsps honey
  • 1⅓ cup (330 ml) lukewarm water
  • 2 tbsps pepitas (pumpkin seed kernels)
  • 2 tbsps sunflower seeds
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds

Combine flours, salt, yeast, honey and the water in a medium bowl. Turn dough onto floured surface; knead 10 mins or until smooth and elastic.


Place dough in an oiled bowl. Cover with plastic wrap; stand in a warm place 1 hour or until dough doubles in size.

Preheat oven to 200 C. Lightly flour a large oven tray.

Punch down dough with your fist. Knead dough on floured surface until smooth. Divide dough into 12 portions; knead until smooth into rounds. Combine seeds in a shallow bowl. Roll rounds in seeds to cover. Place three rounds, 1 cm apart, in the centre of oven tray. Position remaining nine rounds, 1 cm apart, in a ring around the edge. Cover loosely with plastic wrap. Stand in a warm place 30 mins or until risen slightly.


Remove plastic wrap. Spray rolls and tray lightly with a fine mist of water or sprinkle lightly with water.


Bake rolls 20 mins  or until browned and they sound hollow when tapped on the base. Remove rolls from tray in one piece; transfer to a wire rack to cool. Separate to serve.

TIP If you have an electric mixer with a dough hook you can use it to knead the dough for 5 mins. Rolls are best served slightly warm on the day of baking. They are not suitable to freeze.


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