## Prepare starter
- 1 part starter (~30g)
- 2 parts wholemeal rye flour (~60g)
- 2 parts warm water (~60g)
Stir well, then leave to stand warm and covered until the volume has almost doubled.
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Once the starter has doubled in volume and a light cap has formed, it can be used for the dough.
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## Ingredients
- Flour (2/3 550/1100 wheat flour, 1/3 997 rye flour) = 600g
- Water: 60% of the flour quantity = 360g warm water
- Starter: 20% of the flour quantity = 120g starter
- Salt: 3% of the flour = 18g
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Put the rest of the starter (about 30g) back in the fridge for the next batch.
Knead everything well for 5 minutes, then leave to stand warm and covered.
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## Fermenting
First fermenting phase in one piece until the volume has almost doubled.
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Then divide into portions ...
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Shape and leave to rise on the baking tray for 1-2 hours.
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## Baking
- Preheat oven to 230°C (450°F)
- Just before baking, cut in the top of the rolls with a razor blade, so that they can extend
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- Bake for 20 min with steam/cover at 210°C (410°F)
- Then remove the steam/cover and bake another 15-20 min at 180°C (360°F)
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Enjoy ...
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