Ingredients
300ml hand warm water
1 sachet dried yeast
1 tsp sea salt
450g strong white bread flour
50g rolled oats
1 tbsp caraway seeds
1 tbsp vegetable oil
100g peeled, cored and grated Jazz apples
Extra flour for dusting
Method
In a large bowl dissolve the yeast into the water. Add the salt and 300g of flour and mix together. Remove from the bowl and knead out on a well-floured surface.
Add the oats, caraway and oil and continue kneading. Now add the apples and the rest of the flour and continue to work the dough for a few more minutes. The dough should be a little sticky but you may need to dust with more flour if it is too sticky to work effectively. Place the soft dough into the bowl and cover with a tea towel and leave to prove in a warm place until it has doubled in size.
Pre-heat the oven to 200c. Tip the dough out onto a floured surface again and ‘punch down’( knock the air out of it with your knuckles). Divide the dough into 12 even sized bread rolls, dust with flour and arrange on baking trays. Cover again and leave to prove for a further 30 minutes before placing in the oven and cooking for approx. 15 minutes (12 minutes in a fan oven) or until they have risen and are golden in colour. You can use a skewer to test the rolls are cooked to the centre if you are unsure. Place on a wire rack to cool.
