Ingredients

• 300g/10½oz brown bread flour
• 200g/7oz spelt flour
• 50g/1¾oz rye flour
• 50g/1¾oz white bread flour
• 1½ tsp salt
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 sachets dried fast-acting yeast
• about 500ml/18fl oz warm water
• 2 tbsp sugar
• 3 tbsp vegetable oil
• 200g/7oz walnuts
• roughly chopped
• small handful chopped fresh herbs (such as flatleaf parsley
• sage
• rosemary
• thyme)
• 1 free-range egg
• 1 tbsp water

Directions

• Mix the flours with the salt in a large bowl then add the herbs and the yeast and make a well in the centre. Mix together the water
• sugar and oil
• pour into the flour then mix until ingredients come together to form a dough – you may need to add a little more water.
• Turn the dough onto a floured board
• knead for 10 minutes then place in an oiled bowl
• cover and leave in a warm place until doubled in size.
• Preheat the oven to 200C/400F/Gas 6. Knead the walnuts into the dough. Divide the dough onto eight portions
• shape into rolls and place onto a greased baking sheet.
• For the glaze
• blanch the herbs in boiling water for a few seconds then refresh in iced water. Mix together the egg and water. Brush the rolls with the egg mixture
• arrange the herbs on top and brush with the glaze again. Bake in the oven for 12 – 15 minutes or until the bottoms of the rolls sound hollow when tapped.