Home » rolls » Organic wholemeal rolls, bread (Sat 28.11)

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.

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