We all love vegemite on bread with cheese...
Why not, great Aussie tradition, yeah?
And Cheesy-mite rolls have always been a favourite from the shops, and I'm trying to make my own version using 100% hydrate sourdough starter, olive oil and half wholemeal flour, a rather healthy version.
80g 100% hydrate Sourdough starter
300g plain flour
50g SR flour
½ tsp Bi-carb soda
1.5 tsp salt
1/2 tsp raw sugar
50ml extra virgin olive oil
20g dry herbs
1 cup water
½ cup milk.
2tbsp Parmesan cheese
80g Shredded Mozerella
Vegemite – enough to spread.
Mix dough the night before with starter, plain flour, bi-carb, salt, olive oil, milk, half of parmesan cheese, dry herbs and add extra water if needed. Make a very soft dough, knead till elastic. Add a bit of olive oil in container for the dough to prove.
In the morning, put dough on floured base (SR flour & rest of parmesan), knead well for 5 minutes (which is all what I can spare on every morning before I go to work), and set to prove again.
Once dough is proved – it’s not using a lot of starter, so it’s slow in proving, I usually make this bread in the afternoon after I come back from work, and the starter was reduced to delay the ferment of dough.
Spread out on the work bench and roll it into 1cm thick big squares, spread on vegemite and shredded cheese..
Set again to prove for 2 hours, brush on more olive oil, and bake in 190C oven for 15-20 minutes.