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Fermented Graham Rolls

Fermented Graham Rolls

Ingredients

  • 450 g graham flour
  • 1 teaspoon sea salt
  • 3 tablespoons sesame paste
  • 250 ml lukewarm water
  • 3 tablespoons allowed oil
  • 1 baking powder

Preparation

Mix flour and salt, you’ll add baking powder after the fermentation. Add sesame paste, oil and water. When you knead the dough, transfer it to the working surface and knead for more 5 minutes on it. The dough will be sticky due to a bit more amount of water. Form the ball and wrap in transparent foil. Leave it on room temperature for ten hours to ferment. Then add baking powder and knead again. You’ll see the dough is different then the first time. It’s soft and it stretches like chewing gum. Stretch using roll pin at a height of 5 mm and form circle. Cut into triangles and form rolls. Arrange on baking tray covered with baking paper and put in cold oven. Bake 30 minutes on 200 degrees or until get nice golden brown color.

Fermented Graham Rolls

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