Einkorn rolls with Pine kernels, Blueberries Angelica leaves and pumpkin seeds

The rolls are sort of old nordic meets southern europe. The combination of the Enikorn flour, kernels, wild Greenlandic Angelica and Blueberries gives these rolls tons of aromatic, nutty sweet fragrant flavours.

 The dough was mixed directly with my "dormant" fridged sourdough starter with a approx 80% hydration level, and it took around 20 hours at room temperature for the fermentation process to kick in. They were baked at 230 degrees C for 25/30 min.

 The flour is a 70% organic Einkorn flour with approx. 30% organic Wheat flour. Its great with butter or strong cheese.