This savory, wholegrain and sourdough rolls taste great with ripe brie, blue or goat cheese.
477 g whole wheat sourdough starter -100% hydration
477 g whole wheat flour
445 g plain Greek Style Yogurt- 2% fat
Knead the dough and let autolyse for 45 minutes.
347 whole wheat flour
103 g stone ground flour
255 g water
Knead the dough and autolyse for 45 minutes.
23 g salt
and work it through the dough. Set aside for 90 minutes.
In the meantime combine the filling ingredients :
500 ml plum preserve ( recipe )
100 g almonds, coarsely chopped
Divide the dough into two pieces. Roll the each piece into a rectangle, spread the filling.
Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into equal slices. Put slices in baking pans. Let proof for 3 hours at room temperature. Bake for 20-35 minutes (depending on the thickness of the slices) at 450F.