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These are perfect to serve with cheese or a bowl of warming winter vegetable soup.
● 350g strong bread flour
● 250g rye flour
● 1-2 tbsp caraway seeds plus more for decoration
● 1x7g sachet fast-action dried yeast - use Dove's Farm additive free
● 1½ tsp salt
● 4 tbsp olive oil
● 300ml warm water
● 1 tbsp black molasses
● 1 beaten egg for glazing
● 1 tbsp salt flakes
● 1 tbsp sesame seeds
● Preheat oven to 200˚C.
● Mix the two flours and caraway seeds in a large bowl. At the one side pour the yeast while at the other put in the salt.
● Mix the warm water with the molasses and olive oil. Pour into the flour mixture and mix well. If you have a mixer with a dough hook, it saves energy, otherwise knead the mixture well until a smooth pliable dough is obtained.
● Now divide the dough in half, then in half again and divide each section into approximately 10 lumps. Roll these into long stick. Place on 2-3 lined tins. Cover with a light cloth and leave to almost double in size.
● When puffy, glaze with the beaten egg and sprinkle with coarse salt, more caraway seeds and sesame seeds. Bake until golden - approximately 12-15 minutes - and for extra crispness, turn over and bake for a few more minutes on the other side.
● This mixture also makes perfect rye rolls. Merely roll into the required shape and leave to almost double in bulk. Glaze as before and bake.