The rolls are sort of old nordic meets southern europe. The combination of the Enikorn flour, kernels, wild Greenlandic Angelica and Blueberries gives these rolls tons of aromatic, nutty sweet fragrant flavours.
The dough was mixed directly with my "dormant" fridged sourdough starter with a approx 80% hydration level, and it took around 20 hours at room temperature for the fermentation process to kick in. They were baked at 230 degrees C for 25/30 min.
The flour is a 70% organic Einkorn flour with approx. 30% organic Wheat flour. Its great with butter or strong cheese.
- gaffri's Blog
- Log in or register to post comments
bread as toast with butter a nice marmalade after eating a few slices just toasted with butter. Love the add ins and I bet they make all the difference too! This is the kind of bread I wish e all could have on a daily basis - if there weren't so many other great ones to eat:-). Well Done and
happy baking
Wow they must taste so good, I love seeded bread. I have never added pine nuts before I must give it a try!