Sourdough Oat Bran Rolls

I've decided to eat bread and cheese and drink some wine because it's Wednesday.


Sourdough Oat Bran Rolls
from Bitter Baker
Makes 16

For the Ferment:
100g white starter
370g  filtered water
300 g bread flour

For the Dough:
1 tablespoon sea salt flakes
1 tablespoon honey
130g light rye flour
45g oat bran
78g bread flour
1 tablespoon olive oil

Topping:
Oat bran

Make the Ferment:
Mix the starter, water and flour in a bowl. Cover with plastic wrap and let sit at room temperature for 16-20 hours, until it is active and bubbly.

Make the Dough:
Add the salt, honey, light rye flour, oat bran and bread flour. Mix to a dough. Let the dough rest 5 minutes, then add the olive oil. Let it rise in the bowl, covered with a kitchen towel for about 3 hours, until doubled in bulk.

Sprinkle oat bran on your working surface. Turn the dough out onto the oat bran and sprinkle more oat bran on top of the dough. Roll the dough into a square and cut the dough in 16 squares. Place them on a greased baking tray and it let rise, covered with a kitchen towel, until doubled in size, 2-3 hours.

Preheat oven to 250 degrees C. Spray some water on the bottom of the oven and bake the bread for 10 minutes. Lower the temperature to 230 degrees C and bake another 10-15 minutes.

Let these delicious little rolls cool on a wire rack (scoffing one warm, split and spread with lashing of butter as cooks treat).