Preparation

1. 1

   Step 1 of 6: Cook the Swiss chard in plenty of salted water, let it cool, and cut off the Swiss chard leaves, not the stalks, then dry well from the released water.

2. 2

   Step 2 of 6: In a large bowl, sift in the flour, making a hole in the center to pour in the water like a fountain.

3. 3

   Step 3 of 6: Stir the dough until it thickens well, add the sourdough starter and work it as much as possible until you obtain a dry mixture.

4. 4

   Step 4 of 6: Add the Swiss chard and stir well. Cover the bowl with a cloth and let it rest in the previously heated oven for 2 hours until doubled in volume.

5. 5

   Step 5 of 6: After rising, shape the rolls, place them on baking paper well spaced apart and brush them with oil, then let them rest for another hour.

6. 6

   Step 6 of 6: Bake in the oven with the special bread function for about 40 minutes, or in a conventional oven at 180 degrees for 1 hour.