Sourdough Rolls Recipe

Ingredients :

Start the day ahead of baking.

1

450 g

15 g

450 ml

5 ml

15 ml

recipe sourdough 'starter'

rye flour

fresh yeast

warm water

salt

poppy seeds

milk to glaze

1. Place half the flour in a bowl.

2. Cream the yeast with 30 ml of the warm water.

3. Pour on the remaining water and mix well.

4. Pour the yeast liquid and the 'starter' into the flour and knead until smooth.

5. Cover the bowl and leave in a warm place overnight.

6. Mix together the remaining flour and the salt and sprinkle on to the dough.

7. Knead until all the flour is taken up and the dough is smooth.

8. Heat the oven to 230^oC (450^oF), Gas 8.

9. Grease and warm a baking tray.

10. Divide the dough into 18 pieces and shape into rolls.

11. Place on the baking tray, brush with milk and cut a cross shape in the top of each.

12. Sprinkle with poppy seeds.

13. Leave in a warm place until doubled in size.

14. Bake for 20 minutes, or until well risen and crispy.

Serving Suggestion :

Serve warm with soup, or cheese and celery sticks.

Makes 1 X 900 g loaf.

Per Biscuit : 2700 Calories, 114 g fat, 25 g fiber.

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