Ingredients:


1 cup whole wheat flour

3/4 cup barley flour

1/2 cup all purpose flour

1 3/4 tsp dry active yeast

1 tbsp milk powder

1 tbsp oil

1 tbsp honey

1 tsp salt

1 1/2 tsp cumin seeds



Method:


Mix the honey and yeast in 3/4 a cup of warm water till the yeast dissolves. Allow it to prove (about 10 minutes or so).
Put all the other ingredients in a bowl (or food processor) and mix well. Add the yeast mixture and enough water and knead (or process) to make a soft dough that is very soft but not sticky. Shape the dough into a ball and place in a greased bowl, rolling the dough ball to cover it with a film of oil. Cover and allow the dough to rise till double.

Gently deflate the dough and divide into 6 portions. Shape into rolls, place on a greased baking sheet and cover them, allowing them to rise a little (about 20 minutes). Brush them with milk and bake at 190C for 25 to 30 minutes till they're brown.
Cool on a rack.
This recipe makes 6 rolls.

These rolls make a nice snack when filled with thin slices of tomatoes, cucumber and cheese. They also go very well with soup, especially creamy vegetable or lentil soups