Caraway seeds provide a surge of minerals such as copper, iron, selenium, zinc, manganese, calcium, potassium and magnesium… so go on, indulge in one of life’s simplest pleasures and reap the goodness.
1 teaspoon caraway seeds
1 teaspoon sugar
15g (1/2 oz) dried yeast
15g (1/2 oz) soya margarine
50g (2 oz) crushed bran flakes
250ml (8 fl oz) tepid water
275g (10 oz) strong bread flour (white)
Pre-heat the oven to 450°F, 230°C, Gas Mark 8.
Dissolve the dried yeast in tepid water, stir in the sugar and leave to froth for around 10 minutes.
In a separate bowl make a breadcrumb mixture by rubbing soya margarine into the flour. Add the crushed bran flakes, seeds, salt and combine together.
Pour in the yeast and blend to form a soft dough.
Using the hands, knead the dough for approximately 10 minutes. Place in a bowl and cover with cling film. Leave in a warm spot until doubled in size.
On a floured surface, knead for 5 more minutes and divide into 8 rolls.
Place on a lightly greased baking tray in a warm spot and wait for them to further double in size.
Lightly moisten the tops with soya milk and bake for approximately 20 minutes.