Richmond, Tower Junction, Marshland & Queenstown
Serves – approx. 7 pieces
Preparation Time: Resting 6 hours
Mixing 10 minutes
For the dough
250g rye meal or wholemeal rye flour
250g wholemeal wheat flour
12g of salt
12ml of WEKA Extra Virgin Olive Oil
3g freshly ground pepper
150g of Don Rodrigo sourdough starter (or similar)
225ml of cold water
*extra sea salt to sprinkle
For the topping
WEKA Extra Virgin Olive Oil
• Mix all the ingredients for the dough in a mixing bowl (you might need an extra bit of water, but not too much, this should be a firm dough, but easy to roll). Mixing the dough should take only 5 minutes - you just need to bring the ingredients together, there is no need for kneading. Cover the dough with plastic and let it rest at room temperature for 6 hours.
• After 6 hours the dough should be fermenting, because of the low content of gluten it will not grow. The dough will be ready to roll when it tastes sour.
• Cut into pieces of 120gr, roll the dough (1mm thick), place the pieces of dough on the trays, sprinkle sea salt and bake for 15 minutes at 170 degrees Celsius. The dough is baked when it is not soft in the middle and it has a light golden colour. Transfer immediately to a cooling rack and spread a mix of the olive oil and fresh rosemary (ideally mashed in a mortar).
• Serve with cheeses, paté, or put it in the kids’ lunch boxes, they will go crazy!