I must say, this was the toughest dough I ever made. Not because it was complicated, but just because it was so difficult to knead. So when you get to that stage, just think of the workout your arms are getting!!!!
Ingredients for 13 large rolls:
1kg strong wholemeal bread flour
2 tsp salt
14g of dried fast action yeast
600ml lukewarm milk
100g pecans (chopped)
200g of mixed seeds (I used sesame, poppy and sunflower seeds)
Place the yeast in a large bowl, add the flour and then the salt (salt stops yeast from working when it comes in contact, so this way they are kept separate). Mix the honey into the lukewarm milk then add to the flour. Bring the mixture together using your hand shaped like a claw (very messy initially but it does start to come together after a few minutes!). Then turn out onto your kitchen surface and knead for 10 - 15 minutes. Wholewheat dough is a lot stiffer to knead than a regular one, it seems to tighten whilst been kneaded. Work until the dough starts to feel elastic. Add the chopped pecans and seeds and continue kneading until evenly distributed.
Place the dough in a clean lightly greased bowl, cover and leave to rise in a warm place for an hour or until doubled in size. Mine took about an hour and 15-20 min, but be careful not to overdo it or the dough will collapse.
Turn the dough back out on the counter top and basically, knock the air out of it using your fingers. The dough can now be shaped. Mine produced 13 approx 50g rolls (a bakers dozen!!!). Pop the rolls on a tray that has been, lined with greaseproof and, given a light shake of flour. These are then left for a further hour to double again in size. Half way through this time you can preheat your oven to 400F (200C).
When the rolls are fully risen give them a quick brush of milk and put them in the oven for 25-30 minutes, or until they are golden brown and you get a hollow sound when you tap the bottom. Cool on a wire rack, or if you've no patients like me, cut open immediately and eat hot with melty butter. Mmmmhhh...