The Easiest Whole-grain Rolls with Dried Tomatoes and Sunflower

It’s been such a busy week, and one that passed so quickly I can hardly believe it’s already mid-weekend. And I have more plans, so I’ll just quickly post a recipe not to feel like i’m abandoning my baby blog before I leave to celebrate my friend’s birthday. I’m probably going to make them again for a late breakfast tomorrow. Have a good weekend everyone!

The Easiest Whole-grain Rolls with Dried Tomatoes and Sunflower

(you’d have to put more effort into actually leaving the house to buy some bread)

(makes 4)


½  cup rye flour

½  cup whole wheat flour

1 tsp salt

½ cup lukewarm water (it’s very important to use warm water when working with yeast)

½ tsp granulated yeast

4 oil-packed dried tomatoes

1 tbsp sunflower seeds

In a medium bowl, mix the flours with salt, make a well, add ¾ of the water and sprinkle yeast on top, don’t mix, let stand for a couple of minutes. In the meantime, prepare the tomatoes: press them with a paper towel to remove excess oil, chop finely into semi-paste, add to the bowl.

Mix the dough with your hands to combine the ingredients, adding a tablespoon of flour if the dough is too dry. Knead on a lightly floured surface until it feels elastic, about 5-7 minutes. It’s a perfect morning meditation.

Cover with a kitchen towel, let stand in a warm place for 40 minutes - 1 hour, until doubled in size. Go have a shower. Catch up with your show. 

Now, divide the dough into 4 roughly even parts, shaping them as you wish. I sprinkled some sunflower on top for extra texture, but go for any seeds you like or have on hand. Press them in slightly so they stay where you want them. Cover again, let stand for 30 minutes.

Preheat the oven to 220. Line a baking sheet with baking paper. Transfer the rolls onto the sheet and pop into the oven for  15 minutes. Throwing a wet kitchen towel into another baking dish and placing that in the oven for a couple of minutes as it heats will rend a crunchier crust.