WHOLE WHEAT SOURDOUGH ROLLS

To prepare wholemeal rolls with sourdough starter, first refresh the sourdough starter, and once it has doubled in volume, proceed to prepare the roll dough.

Place the crumbled sourdough starter and a little water from the total amount in the mixer. Use the hook attachment to mix until it foams up. Add the malt or honey and half of the previously oxygenated flours.

We turn the machine on again and gradually add the water and then the rest of the flour, bringing everything to a stringy consistency.

Finally, add the salt.

Place the dough in a bowl, add a little oil, and stretch and fold it three times, 20 minutes apart. Take one edge and pull it toward you, continuing along all four sides until the dough forms well.

Once we have made the dough, we knead it well until the dough is smooth and compact.

Place in a bowl, cover with cling film and place in the oven with the light on.

Let it rise until it doubles in size, which will take about 5 hours.

Once it has doubled in size, form balls of 100 g each, flatten them well and place them on a baking tray covered with baking paper.

We let it double again in the oven turned off with the light on; it took me another 2 hours.

Turn the oven on to 220°, while it heats up, lightly wet the rolls with water and place mixed seeds on each of them, as you can see I made two shapes, one round and one long.

Place a small pan of cold water in the oven to create humidity. Bake the rolls at 220°C (425°F) for 10 minutes, then lower the temperature to 200°C (400°F) for another 20 minutes. Then remove the pan of water and bake for another 10 minutes. They should be golden brown on top.

Once ready, leave them to cool in the oven with the door open and then on a rack.