15g/ 1/2oz. Dry Active Yeast

60ml/2fl.oz. Maple Syrup

360ml/12fl.oz. Warm Water

2 teasp Olive Oil

1 teaspoon salt

The leaves from 1 Large Sprig fresh Rosemary, finely chopped

225g/8oz Whole Wheat Flour

225g/8oz Plain White Flour

Cornmeal

1 tbsp Maple Syrup

1 tbsp Warm Water

1. Place the yeast, maple syrup, and water in a large mixing bowl. Cover and set aside in a warm place for 10 minutes, or until frothy.

2. Add the oil, salt, rosemary and whole wheat flour to the bowl and mix well. Add the white flour a little at a time until a stiff dough is achieved.

3. Turn out dough onto a floured surface and knead for 5 minutes, adding flour as necessary, until dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with clingfilm, and set aside in a warm place for about 1 hour until doubled in size.

4. Dust a baking sheet with cornmeal and set aside. Punch down dough and divide into 8 pieces. Form each piece into a ball and place on the prepared sheet. Cover and leave to rise for 30 minutes.

5. Preheat the oven to 200C, 400F, Gas Mark 6.

6. Mix together the maple syrup and warm water in a small bowl until well combined then brush rolls lightly with the glaze and bake for 15 to 20 minutes, until golden brown. Cool on a wire rack.

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