How to make Seed and Grain Bread Rolls

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1. Put the yeast and sugar in a bowl, cover with tepid water and leave to one side for five minutes.
2. In a bowl (or even beter, a mixer of you want to make really light work of the kneading process) add the flour, yeast-and-sugar solution, salt and olive oil.
3. Mix together to form a soft dough. If making the bread by hand, turn the dough out on to a floured surface, then with a fitm fist (dust with flour to prevent sticking), knead the dough for 10 minutes, pushing and folding the dough ober and over again untl the dough springs back when you prod it. This can be quite knackering, but do keep it up as it's the kneading that changes the texture from cake-like to bread-like. (if you're doing this in a mixer, then simply switch it on for 10 minutes)
4. Place the dough in a large, clean mixing bowl, which has had a dribble of oil wiped over it. Cover with oiled cling-film and leave in a warm place, such as an airing cupboard or near a warm cooker, for one hour until double in size.
5. Remove the cling film and stick your fist into the dough to knock all the air out of it - a really satisfyling feeling! Knock the dough around for a minute, or until it has deflated.
6. Leave the bread to double again in size, which will take 30 - 45 minutes.
7. Meanwhile, preheat the oven to 200C/400F/gas mark 6.
8. After 30 - 45 minutes, shape dough into either an oval loaf shape, a large round farmhouse loaf or into rolls. Insert a selection of fillings, such as chopped ham, olives and mixed herbs.
9. Place the loaf/rolls in the oven and bake in the oven and bake for 15 - 25 minutes until it has risen and become golden.
10. Leave the loaf/rolls to cool completely on a wire rack before serving.

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