Blend komatsuna with water and pour into the mixing bowl.

Come dry yeast, salt, spices, apple cider vinegar, oil and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.

Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.

Turn the dough onto an oil surface and put some oil only on your hands. Roll the dough and cut 10-12 pieces (depending on what size you like).

If the mixture is too sticky, take more oil on your hands, form each piece round, and give a light press.

Place them on a baking sheet, brush the komatsuna bread rolls with beaten egg, and sprinkle with mixed pumpkin, sunflower and black sesame seeds. Let the bread roll rise for about 1 hour with a wet cloth. I often let them rise even longer.

Heat the oven to 225C and bake the bread rolls for 18-20 minutes, depending on the size you make. The main thing is the bottom of the bread needs to sound hollow when you knock on it.

Serve the bread roll with your favourite toppings and meat.