Ham and Tomato Chutney Pinwheels

If I had to pick a favourite seed I would pick the erroneously named caraway seed. Oh crafty caraway seed, you aren't a seed at all! They're actually the fruits of the caraway plant (twist!) but that doesn't make them any less awesome. They are so aniseedy and good and they make bread taste delicious, especially rye. When I was growing up my grandma used to buy Atlantic Rye With Caraway Seeds and nothing says home to me now like a big slice slathered with cream cheese. Caraway seeds also star in the old English seed-cake which appears in one of the happier scenes in Jane Eyre, one of my favourite books.

[Miss Temple] got up, and unlocked a drawer, and taking from it a parcel wrapped up in paper, disclosed presently to our eyes a good-sized seed-cake.

“I meant to give each of you some of this to take with you,” said she; “but as there is so little toast you must have it now” and she proceeded to cut slices with a generous hand.

We feasted that evening as on nectar and ambrosia; and not the least delight of the entertainment was the smile of gratification with which our hostess regarded us, as we satisfied our famished appetites on delicate fare she liberally supplied.

Caraway seeds are also used to make a number of cheeses and liqueurs and in the olden days caraway see tea was given to treat colic, loss of appetite and indigestion. What versatility!!
If you've never cooked with these amazing seeds (or 'flavour explosions') before, I highly recommend giving them a go.
One of the things that goes really well with caraway seeds is ham so I thought it would be jolly to make some ham and tomato chutney pinwheels with caraway seeds in the dough.

Make one batch of my basic bread dough, adding two tablespoons of caraway seeds to the flour before combining it with the other ingredients. Let the dough rise in a warm place until it's doubled in size and punch it down.
Flour the bench, briefly knead the dough again and then roll it out into a large rectangle (sorry, I forgot to measure).
First spread the dough with three tablespoons of mayonnaise leaving a one inch edge on the long side furthest from you. On top of the mayo spread a scant cup of tomato chutney. It sounds like a lot but there were a lot of chunks in my chutney. Chunky chutney....
Sprinkle some shredded tasty or mozzarella cheese over the dough then cover the surface with slices of ham.
Post cheese, pre ham.

Now comes the tricky part. Beginning with the edge closest to you begin to roll up the dough, trying to keep it as tight as you can. I failed at keeping it tight as I've never really made a rolled anything before. If anyone has tips on tight rolling I'd be glad to hear them.
Dab the furthest edge with a little water and seal the roll up, then place it seam side down on the bench.
Taking a very sharp knife cut one inch wide slices and place them lying down on a non-stick or baking paper-lined tray. I got 17 pinwheels in total.
Place the trays in the cold oven and turn it on to 180o C (355o F). Bake them for 30 minutes, flipping them around and swapping racks halfway through if your oven has hot and cold spots.
Eat them straight away. There's no need for hesitation, they get Michael's thumbs up of approval.
Get 'em down 'ya!