Chuck Conways O'breads Rye Currant Rolls Recipe
Recipe
Ingredients
1 cup emeril's sourdough starter 3 cup bottled water 4 1/2 cup flour 2 1/2 cup stone ground rye flour 2 tbsp coarse salt 2 cup dried currants 1 corn meal
Recipe
Preparation
In a large mixing bowl stir together starter and water. Mix in half of the white flour and half of the rye, one cup at a time, and salt. Stir in currants, remaining rye flour and enough of the white flour to make a stiff dough. When dough is too stiff to stir, turn out on to work surface. Knead until it comes together in a mass, about 8 mins; dough will still be slightly sticky. Transfer to a clean mixing bowl, cover and set aside until double in size. Turn out dough on lightly-floured surface and punch down with floured hands. Knead briefly and divide in two. Roll each half into a log about 3 inches in diameter; cut each into 12 rolls. Using palm of hand roll each piece of dough into a small, tight round roll. Place rolls, about 2 inches apart, on a cornmeal dusted baking sheet. Cover and set aside to rise, until barely doubled. Preheat oven to 450~. Bake for 30 mins. For crusty rolls, spray walls of oven with water with a plant mister. Formatted by jayne@idt.net
Servings:
2
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Food Tips of the Week
Advice on losing weight
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* Eat regular meals
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