- 200 g starter (half water, half flour)
- 300 g white bread flour
- 500 g wholemeal flour
- about 500 g water
- 1 teaspoon salt
1. Initial starter:
Reactivate the starter by adding 300g water and 300g white flour. Mix well with a spoon to incorporate enough air.
Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.
2. Add the 500g wholemeal flour and the salt.
Add enough water to form a sticky dough?
Turn out the dough on a work surface, knead for about 3-5 minutes till smooth. Form into a ball.
Leave to rise for about 3 hours
3. Turn out the risen dough.
Form into small rolls about 50 g each. Put on a greased baking tin.
Leave to rise untl doubled in size (about 90 minutes).
4. Bake in a preheated oven at 210 C for 22 minutes. Leave the rolls to cool on a wire rack.