Rye and Fennel Rolls

Ingredients

Dough

• 300 grams strong white bread flour
• 200 grams dark rye flour
• 10 grams Salt
• 7 grams dried yeast
• 1 Tablespoon black treacle (molasses or dark corn syrup)
• 1 Tablespoon oil
• 1 dessert spoonful fennel seed
• 280-300ml water

Crust

• 60 grams rice flour
• 1 teaspoon sugar
• 1 teaspoon yeast
• 1 Tablespoon sesame oil
• water

Directions

Either by hand or using the dough hook of a machine mix together the dough ingredients and adding between 280 ad 300ml water, sufficient to form a dough. Continue kneading until the dough is smooth and elastic -- this will take around 10 minutes in a machine and 15-20 minutes by hand.

Grease a roomy mixing bowl and pop the dough into it then cover with clingfilm and allow to double in size. This will take around an hour in a warm place.

Whilst the dough is rising mix the crust ingredients. Simply place all the ingredients into a small bowl then add sufficient water to form a thick paste.Set aside.

When the bread has risen take from the bowl and divide into 12 equal pieces -- each one should be around 70g each.

Shape the rolls and place on one or two baking sheets. Take the paste and using the hands gently cover each roll with a layer. Once each bun is covered well then sift over a layer of white bread flour.Leave to prove uncovered in a warm place for one and a half hours. During the prove the tops will start to crack as they rise and look quite interesting.

Heat the oven to 425° F and after the long prove pop into the oven and bake for 20 minutes until browned and crispy on the top.