Mix together: 2,5 cups (625 ml) wholewheat bread flour, 1 cup (250 ml) white bread flour and 1 cup (250 ml) rye flour.
Option 1: If you are using instant dry yeast, you should add a packet at this stage.
Also add 10 ml (2 teaspoons) each salt and sugar. Mix all the dry ingredients well before adding the wet ones.
Melt 2 tablespoons (25 g) butter and warm (do not boil) 1 cup (250 ml) milk.
Option 2: If you are using active dry yeast, you should add it to the warm milk and let it develop for about ten minutes to where it becomes frothy.
Add 2 cups (500 ml) sourdough starter to the dry ingredients. Add the milk and butter as well.
Bring the dough together in the bowl.
Knead for about ten minutes on a floured work surface until the dough becomes an elastic ball.
Cover with plastic and allow to rise in warm dry place.
Prepare your work surface with flour and spray a baking sheet with non-stick spray. Dust the baking tray with flour.
Roll the dough into a long worm.
Divide into twelve equal pieces.
Roll into 12 oval balls. Press the back of a wooden spoon into the balls.
Cover with plastic and allow to rise a second time.
Prepare 10 ml salt with 15 ml water.
Brush this over the buns to allow the crust to become crispy.
Dust with flour.
Bake in a preheated oven at 220°C for 15-20 minutes. If you tap on them and hear a hollow sound, they are ready.
Serve warm with condiments of your choice.
Marietjie Uys (Miekie) is a published author. You can buy her books here:You can purchase Designs By Miekie 1 here.Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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