Organic wholemeal rolls, bread (Sat 28.11)

Wholemeal organic rolls and bread.


  • 200 sourdough starter (100 g flour, 100 g water)
  • 300 g white bread flour.
  • 900 g organic wholemeal flour finely ground (T150)
  • 700 g water
  • 2 teaspoons salt

1. Re-activate the sourdough by adding 300g white bread flour and 300g water. Mix to a smooth batter.

Keep 200g for next time.

Leave to activate for about 6 hours (only 4 in this case).

2. Add 400g wholemeal flour and 400g water.

Mix again and leave to rise for about 4 hours.

3. Add the remaining 500g flour and salt.

Mix in the bowl add water as needed, the result should be a faily sticky dough. Turn out on a work surface and knead for about “15 strokes”. Cover with the bowl and leave to rest for 10 minutes.

4. Knead again for “15 strokes”, result should now be a smooth dough. If still too sticky repeat rest-knead cycle once again.

Leave to rise for 1 to 2 hours.

5. Turn out the dough.

Form into rolls or loaves.

Leave to rise for 1 hour or till doubled in size.

6. Bake in a pre-heated oven at 220 C; 22 minutes for rolls, 33 minutes for loaves.

Easy danish pastry buns (Sat 28.11)

Simple pastry buns.


  • 500g white bread flour
  • 1 teaspoon  salt
  • 1 tablespoon sugar
  • 50 g unsalted butter
  • 30 g yeast
  • 275 ml cold water
  • 120 g unsalted butter
  • 300g pastry cream
  • 50g chocolate chips (dark 70% cocoa choloate chunks or the baking variety)
  • 50 g raisins

1. Mix the flour, salt, sugar in a bowl.Rub the butter (50g) in with your fingertips.

Make a well in the flour, pour in most of the water. Crumble the yeast in the water.

Add the egg.

Mix all together in the bowl, form a sticky dough without dry patches. Add remaining water as needed.

Turn out the dough on a working surface.

Knead for not more than 2-3 minutes. No need to get a very smooth dough now. Leave to rest for 20 to 30 minutes.

2. Turn out the dough on a floured surface.

Form the dough in a rectangle about 0.5 cm thick. Start by pounding with the rolling pin. First from left to right and from top to bottom. Move the rectangle often so it does not start sticking to the working surface. Flour surface if needed. Finish with rolling.

Put the 120g butter on one half of the rectangle. I do this by slicing thin pieces of the butter and putting them nicely on the dough.

Fold over the other part of the dough. Seal the edges with the rolling pin.

Roll out the dough in a new rectangle (start by pounding before rolling).

Fold again in 2 layers. Roll out again an fold back in 3 layers.

Leave to rest for 15 minutes.

(Most recipes put first half of the butter, fold put on the remining part. Fold 3 layers the 4 layers. With possibly 20 minutes rest in between.)

3. Pound the package into a small rectangle.

Roll out further  in a rectangle +- 0.5 cm thick.

Spread the cream on the dough, add the chocolate and/or raisins.

Roll up the rectangle in a large sausage.

Cut +-2cm slices, use a sharp knive. Put each of them on a greased tin. makes about 16.

Leave to rise for 30 minutes.

4. Bake in a preheated oven at 210 C for about 18 minutes (till golden brown).

Most recipes call for glazing with sugar, jam or adding flaked almonds. Not necessary imo if eaten the same day.