Yogurt Rolls With Plum Preserve and Almonds

I'm little obsessed with plums this month. I had baked two breads with them (september-bread-with-plums,bread-with-italian-plumes) then I have made a small jar of plum preserve.
 This savory, wholegrain and sourdough  rolls taste great with ripe brie, blue or goat cheese.

Submitting toYeastspotting.

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.

Then add:
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.