Olive-oil rolls made with sourdough starter, wholemeal flour, semolina, walnuts, and sunflower seeds. Perfect to accompany any meal.
Dissolve the sourdough starter in 400 g of water and add a teaspoon of honey.
Combine the semolina and wholemeal flour, kneading well.
Add the salt only toward the end of kneading.
Let the dough rest for 1 hour.
Perform lamination by adding the chopped walnuts and sunflower seeds, then fold the dough like a letter.
Do 3 sets of folds every 30 minutes and let rise until doubled in size.
Shape the rolls on a well-floured work surface.
Brush with oil before rolling them up.
Bake in a preheated oven at 200°C for about 30 minutes.
Work surface
Pastry brush
Store in a paper bag or airtight container for 2-3 days.
The flour used is 'Passione Bready' by @intergrani_brand.
Italia, Emilia Romagna
| Energy (kcal) | 393.42 |
| Carbohydrates (g) | 48.02 |
| of which Sugars (g) | 2.62 |
| Fat (g) | 17.74 |
| of which Saturates (g) | 1.55 |
| Protein (g) | 12.78 |
| Fiber (g) | 6.51 |
| Sale (g) | 0.04 |
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