Oat bread rolls (makes 12)

Prep time: 30 mins

Cooking time: 30 mins

400ml warm water

2 tsp dried yeast

2 tsp brown sugar

2 tsp poppy seeds

2 tsp sesame seeds

100g wholemeal flour

500g strong flour

1 tbsp salt

2 tbsp oil

1 egg

1 tbsp milk

2 tbsp oats to garnish

Place warm water in a small bowl and sprinkle over yeast. Stir in sugar and leave to ferment for about 15 minutes. Mix together poppy, sesame (set aside a bit of mix for garnish). Combine flours, seeds and salt in a mixer bowl. Pour oil into fermented yeast and add to flour mixture. Knead with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size.

Knock dough back and divide into 12 equal sized pieces. Form into balls, lay out on a baking tray and rest for 10 minutes. To make eggwash, whisk together egg and milk. Brush rolls with eggwash, sprinkle with reserved seeds and oats, and bake for 30 minutes.