Rolls with soft wholemeal flour (Sat 19.12)

Rolls and a bread made with a sourdough starter and wholemeal soft (pastry) flour.


  • 200 sourdough starter (100g water and 100g flour based)
  • 700 g bread flour
  • 700 g water
  • 400 g organic wholemeal (soft pastry) flour
  • 2 teaspoons salt

1. Reactivate the sourdough starter by adding 300g water and 300g flour. Mix well. keep 200g of the mixture for future use (store in the fridge). Leave the remaining batter to rise for about 6 hours.

2. Mixture shoud be active with some bubbles on the top.

Add 400 g bread flour and 400 water.

Mix well,

and leave to rise for about 4 hours.

3. Dough will be bubbly again.

Add the wholemeal flour and mix. Some extra water probably needed while mixing;result : a soft and sticky dough.

When all is well mixed turn out on working surface an knead for  3 minutes.

If the dough is to sticky, knead a little (30 sec – 1 minute); form into a ball and  leave for 10 minutes; knead again. Some olive oil on hands and working surface will also help.

After first kneading:

After second one:

Return to bowl and leave to rise until doubled in size (took one and a half hour).

4. Turn out on a floured surface. Make rolls about 50 g each or a loaf.

Leave to rise for on hour. As the dough is very soft,  the rolls will spread out.

5. Bake in a pre-heated oven at 220 C, 22 minutes for rolls, 30 minutes for the loaf.

“Charm” rolls (Sat 19.12)

Rolls using the IKEA  charm apple slicer. Done with a combination of 3 flours.


  • 100 g wholemeal rye flour (coarse)
  • 150g organic wholemeal flour (soft pastry flour in this case)
  • 250g white bread flour
  • 1 teaspoon salt
  • 30 g butter
  • 20 g fresh yeast
  • about 300g water

1. Mix the three flours with the salt. Rub in the butter.

Crumble the yeast in some of the flour, add most of the water. Mix both to a fairly stiff dough. Turn out on a work surface and knead for 3 minutes.

Return to the bowl and leave to rise for 30 minutes.

2. Divide into 8 more or less equal parts. Form each of them in a small ball.

Flatten the ball to a (hamburger like) flat disk, about 1 cm thick.

Transfer to a greased or floured baking plate.

Brush each of discs with some milk and sift a thin layer of  flour over them (not much difference on the picture)

Press each of them with the the apple slicer (all the way down).

Picture with apple slicer

Leave to rise for some 40 minutes to an hour.

3. Bake in a pre heated oven at 220 C for about 22 minutes. As these rose a bit fast, I left out the pre-heating of the oven, and started in a cold oven for about 26 min. In any case “till golden brown”.

Leave to cool on a wire rack.