At Home Richard Bertinets Seeded Bread Rolls Waitrose

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=evaKbZXcxY0

We’re in the kitchen of French baker, chef and author Richard Bertinet as he shows us how to make seeded bread rolls, baked in a muffin tin. • These rolls are made using seeded, malted flour with oats, sunflower seeds and pumpkin seeds for extra texture. Soft and springy in the middle, the rolls have a golden crust infused with fresh rosemary or thyme. Great warm from the oven with salted butter - perfect with a bowl of soup. • As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients. • We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think. • Ingredients: • 500g LoveLife Seeded Malted Bread Flour, plus extra for dusting • 10g sea salt • 1 tsp easy bake dried yeast • 250g water, at room temperature • 10 sprigs rosemary or thyme • For the paste • 150ml whole milk • 50g LoveLife Seeded Malted Bread Flour • Vegetable oil or butter for greasing • Click here to view the full recipe | https://bit.ly/3peJHPN • Click here to visit our website | www.waitrose.com

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