Seed rolls

Method

• 1
  Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
• 2
  Sift flour into a large bowl. Add oatmeal, oats and linseed. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
• 3
  Using your fist, punch dough down. Knead until smooth.
• 4
  Grease a 6cm-deep, 22cm round cake pan well with olive oil cooking spray or olive oil. Roll dough into 12 balls. Place 9 balls around edge of pan and 3 in centre.
• 5
  Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg. Sprinkle with seeds and salt. Bake for 25 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.