Total time: 12 hours to let the pre-dough get active. Then another 6 hours to let the dough rise and baking the buns. Makes 9 clover bread rolls.
- 100 g (3.5 oz) rye starter
- 220 g (7.8 oz, not fluid!) filtered water
- 124 g (4.4 oz) whole wheat flour
- 0.5 tbsp sea salt
- 1 tbsp molasses
- 55 g (1.9 oz) light rye flour
- 178 g (6.3 oz) bread flour
Mix rye starter, water and whole wheat flour in a bowl. Wrap with plastic wrap and let rest in room temperature until the pre-dough is active, looking nice and bubbly. Add sea salt, molasses, light rye flour and bread flour. Let the dough rest in the bowl in room temperature 2-3 hours.
Take out the dough on a floured working bench. Divide it in 9 pieces. Cut each piece in three smaller pieces. Grease a muffin form pan. Roll the smaller pieces into little round balls and place three small pieces in each muffin form. Cover with a kitchen towel and let rise in room temperature about 2 hours, until they have doubled in size.
Put three small balls in each muffin form. Cover with a kitchen towel and let rise.
Put a casserole dish full of water on the lower rack of the oven and preheat it to 500°F. Brush the buns with water and sprinkle sea salt and poppy seeds on top. Put the buns in the oven and turn down the temperature to 460°F. Bake for 15-20 minutes, until they are golden brown and sound hollow when you knock on the bottom of the bun. Let cool on a rack.
You know I love my sea salt. And my poppy seeds. I can’t help it. They are just the perfect toppings for every kind of bread.