Olive oil rolls made with sourdough starter, whole wheat flour, semolina, walnuts, and sunflower seeds. Perfect for accompanying any meal.
Dissolve the sourdough starter in 400 g of water and add a teaspoon of honey.
Combine the semolina and whole wheat flour, kneading well.
Add the salt only towards the end of kneading.
Let the dough rest for 1 hour.
Perform lamination by adding the chopped walnuts and sunflower seeds, then fold like a book.
Do 3 sets of folds every 30 minutes and let rise until doubled.
Shape the rolls on a well-floured work surface.
Brush with oil before rolling.
Bake in a preheated oven at 200°C for about 30 minutes.
Work surface
Kitchen brush
Store in a paper bag or airtight container for 2-3 days.
The flour used is 'Passione Bready' by @intergrani_brand.
Italy, Emilia Romagna
| Energy (kcal) | 232.81 |
| Carbohydrates (g) | 38.07 |
| of which Sugars (g) | 6.18 |
| Fat (g) | 6.83 |
| of which Saturates (g) | 0.58 |
| Protein (g) | 6.28 |
| Fiber (g) | 1.73 |
| Sale (g) | 1.14 |
