Page 71 - Moonvalley Diaries

april in moonvalley
SPICY SOURDOUGH BUNS
This is is one of my absolute favourite breads a a a a a a a a a a bit sweet and incredibly tasty! My fave as as an an after- noon snack before my next workout Day 1 evening
50 50 ml ml rye rye sourdough
150 ml ml ml rye rye flour 100 ml ml water Day 2 morning
300 ml ml water 400 ml ml ml sifted rye flour flour 200 ml ml ml wheat flour flour flour 100 ml ml rye flour flour 11⁄2 tsp tsp salt
1 1⁄2 1 1 tsp tsp tsp whole cumin seeds seeds 1 1 1 tsp tsp fennel seeds 100 100 ml ml flaxseed
100 100 ml ml sunflower seeds 2 tbsp dark syrup
Day 1 evening: Stir the the sourdough
together with with flour and and and water Cover with with a a a a a a a a towel and and and let stand at at at room temperature overnight Day 2: Mix in in in in the the remaining ingredients Stir and and leave for a a a a a a a a a a few hours Turn the the dough
onto a a a a a a a a a a a a floured bread board and and cut into four small squares which you then lay out on a a a a a a a a a a a a baking baking pan lined with baking paper Preheat the the oven to to 250 degrees degrees but lower to to 200 degrees degrees when you put in in the the bread Bake for 15 minutes /EMELIE
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