We have adapted this so that we can do it any country as we were really struggling to find wholemeal or granary flour and they come out perfect every time as long as we don’t forget to add an ingredient!

500g Strong White Flour – this can be substituted for 250g wholemeal and 250g white if you prefer and you can find it.

40g Sunflower Seeds

40g Linseed

7g Packet of dried yeast

6g Salt

3 desert spoons of Olive Oil (you can use sunflower/rapeseed – whatever you have)

300ml warm water – increase to 310/320ml if you are using wholemeal

Add all the ingredients into a large bowl ensuring that you don’t put the yeast and salt in at the same time and that the water is a roughly body temperature or a little higher –NOTE: Boiling water will react with the yeast and the bread won’t rise so make sure that it is warm.

Empty mass onto a clean surface and knead for 4-5 minutes.  Put the mixture back in the bowl, cover and leave in a warm place to double in size (roughly 30 mins).

Once risen, take the mass and knead again for 4 minutes.  Separate into 8 equal parts and using a circular action roll into individual rolls.

Place onto a lined baking tray and cover with oiled cling film so it doesn’t stick (I put a towel on top for insulation as well).  Leave to double in size (roughly an hour)

If cooking in the motorhome oven – pre-heat to Gas mark 4 and cook for 8 minutes, turn the baking tray and cook for another 8 minutes.  Then turn the rolls on their heads and cook for another 3 minutes J