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Seeded Tear and Share bread

It’s that time of year to be outside; the sun’s out and I’m cycling. What’s more, my bees are buzzing around the growing veg and friends are popping over for a chat in the garden. I asked Vanessa to come up with a wow-factor tear and share loaf – because I really enjoy showing off with freshly baked bread and this one is great for sharing.

Don’t be put off by the variety of seeds in this recipe; it’s simply a matter of dip, shape and plonk the dough from a basic white loaf recipe which has been divided into individual rolls! It is the kind of loaf that looks impressive though. What’s different about this recipe is that I’ve used the Sassafras baking stone, so these aren’t just any old rolls they’re stone baked rolls. The even heat of the baking stone gives these rolls a professional finish that’s so good you’d think they came straight out of an Italian baker’s oven. Unlike a metal tray a stone won’t catch, burn or dry out the bottom of these small rolls. Don’t forget though to use the polenta which makes all the difference to produce that authentic rustic finish. I used the Mulino Marino “00” Soffiata flour for its wonderful light Italian texture and delicious flavour – it is good for almost anything.

Try my recipe below and don’t forget to show us your results! Send your photos to our Gallery page.

Tear and Share Seeded Bread

In a large bowl mix the flour, and salt.

Stir in the tepid water, olive oil and yeast and bring together to form rough dough.

Knead your dough either with a stand mixer for about 6 minutes, or use your hands to knead for about 10 minutes on a lightly oiled surface until the dough has a silky texture.

Pop your dough into a bowl lightly oiled with rapeseed oil, cover with a damp cloth and leave to rise until doubled in size.

Knock back your dough by kneading the air out of it, then divide the dough into 15 equal pieces. Gently roll each into a ball, dip each one into water and then into a different topping and arrange in a random pattern on the Sassafras baking stone pre-dusted with polenta (maize flour).

Prove again for 1 hour until the rolls have doubled in size.

Heat oven to 220C/200C fan/gas 7.

Place the baking stone containing the rolls in the oven and bake for 25-30 minutes until golden brown and the rolls sounds hollow when tapped underneath. Turn out whilst warm and cool on a wire rack.

Makes: 15 rolls


500g Mulino Marino “00” Soffiata flour, plus extra for dusting 2 tsp salt 300g tepid water 2 tbsp Pelia olive oil 15g fresh yeast (or 9g dried yeast) Rapeseed oil for greasing Polenta (maize flour) for dusting


Large mixing bowl Mixer, optional

Sassafras Baking stone


40g each of: Sesame seed Polenta / maize flour Caraway seed Sunflower seed Poppy seed Linseed

Sassafras Rectangular Baking Stone

A large oblong pizza stone (13" by 15" or 33cm by 38cm and 1cm thick) with its own removable rack, made from the same Superstone as all of our Sassafras products, this stone is excellent for pizzas.

Polenta (Maize Flour)

Maize polenta flour, organic and stone-ground from "Ottofile" and "Marano" varieties for polenta, puddings and biscuits.

Mulino Marino “00” Soffiata flour

Type "00" flour from strong organic wheat suitable for ciabatta, baguettes, brioches, croissants and as a general bread flour.

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