- 500g/1lb 2oz medium rye flour
- 250g/9oz spelt flour
- 250g/9oz white strong bread flour
- 2 tbsp vital wheat gluten
- 4 tsp fine sea salt
- 4 tsp fast-action yeast
- 4 tbsp clear honey
- 2 lemons, zest only
- 1 tbsp poppy seeds
- 4 tbsp olive oil
- olive oil, for greasing
- 200g/7oz coarse cornmeal, for rolling
- butter, to serve
- Place the flours and vital wheat gluten in a very large mixing bowl. Add the salt to one side of the mixing bowl and yeast to the other side. Make a well in the centre and add the honey, lemon zest, poppy seeds and olive oil.
- Using your hands, start to bring the mixture together. Add 375-400ml/13-14fl oz water, and mix until you have a rough dough.
- Turn out the dough onto a lightly oiled work surface and knead it for 10-15 minutes, or until the dough is smooth, shiny and passes the window pane test (pull away a little dough and stretch it until it’s thin enough to see through it – if the dough doesn’t tear, it’s ready).
- Place the dough into an oiled mixing bowl and set aside to prove for at least an hour.
- Once dough has risen, remove it from the mixing bowl and knead for another 20 seconds, to knock the air out of it.
- Divide the dough into 12 equally-sized portions. Roll each portion into a tight ball, rub with a little cornmeal and place on a baking tray.
- Once all balls have been rolled, leave to prove for about 1½ hours.
- Preheat the oven to 220C/425F/Gas 7.
- Once dough has proved, place a large roasting tin into the bottom of the oven and half fill it with hot water to create steam.
- Using a sharp knife, score the top of each roll with a small cross (about 2cm/¾in in diameter). Place the rolls into the centre of the oven and bake for 25-35 minutes, moving the rolls around, if necessary, to ensure an even bake.
- Remove from oven and leave to cool. Serve with butter.