Ingredients:
2 pcs.
250 g sourdough starter
625 ml water
250 g organic wheat flour
125 g organic durum wheat
75 g organic spelt
75 g organic Manitoba wheat flour
75 g organic whole grain rye
12 g organic yeast
12 g salt
Sourdough:
4 dl cold water
12 g organic yeast
200 g organic wheat flour
40 g organic whole wheat flour
Procedure:
Prepare the sourdough 3 days before baking the rolls. Dissolve the yeast in water and add the flour to form a smooth mixture. Refrigerate in a glass jar for at least 2 days to allow it to develop.
Dissolve the yeast in the water and add the rest of the ingredients except for the salt. Mix the dough slowly in a machine for 5 minutes, then quickly for 10 minutes, so that the dough begins to come away from the sides of the mixing bowl. Add the salt when there are 2 minutes left.
Refrigerate the dough until the next day (the dough will rise to double its size).
Remove the dough from the refrigerator ½ hour before baking. Carefully turn the dough out onto a lightly floured table and divide it into 2 portions, which are carefully placed on a baking sheet and left to rise for 15 minutes. Place the bread in the oven at 250 degrees Celsius with a little water in the bottom of the oven and reduce the temperature to 225 degrees Celsius for approx. 30 minutes.
Chef's tip: The sourdough can be stored in the refrigerator for up to a week.
