100 g rye flour (Shipton Mill light rye)
100 ml water
20g sourdough starter (Shipton Mill dark rye)
250 g rye flour (Shipton Mill light rye)
140 g wheat flour (Shipton Mill No.1)
10 g salt
5 g fennel
2.5 g cumin seeds
Mix 100g rye and 100m water and 20g starter, leave it overnight.
Mix the levain with the other ingredients and leave for 2hr to 4 hours until its double the size. Divide into 9 pieces of similar size and form small rolls on a generously floured surface. Arrange on an oven tray lined with oil or baking sheet, either in pairs or singly, leave for 45 min to 90min, then bake in a pre-heated oven at 220° C for approx. 20 min.Cool for 20min. Taste better for the next day. Enjoy with a generous amount of butter or cheese!