Place all the ingredients into a large bowl and mix them together. Then turn out the mixture onto a clean work surface and knead by hand for 5 minutes or until the dough is nice and elastic. If you have a mixer with a dough hook, mix for 2 minutes on slow speed then 4 minutes on medium to fast speed (times may vary depending on type of mixer). Our flours have high quality proteins so it is better to knead for slightly longer than too little to make sure the dough is developed. This dough will be wet & sticky.
Tip the dough onto a clean work surface and divide into 2 equal parts (460g each) and mould them gently into balls like you would a pastry. Place both of the rounded dough balls onto a baking tray with baking paper and press down on them flattening them by about half their size.
Preheat the oven to 220oC/200oC Fan/Gas mark 7. Cut a cross into the top of the dough balls and put them in the oven to bake for 30 minutes or until golden brown. . Once baked, take the rolls off the baking tray and place them on top of a cold oven shelf and leave for 10 minutes (by taking them off the baking tray to cool stops them from getting soggy bottoms…)
Ingredients500g Nelstrop Traditional Strong White Flour
30g Baking Powder