Summary

Ingredients

• 250 g flour (type 550)
• 300 ml water, lukewarm
• 10 g yeast, fresh
• 750 g flour (type 550)
• 50 g flour (whole rye)
• 400 ml water
• 10 g yeast, fresh
• 4 teaspoons salt, 2 tablespoons baking malt
• Oil for the bowl

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Instructions

1. For the pre-dough, dissolve 10 g yeast in 300 ml lukewarm water and add to the 250 g flour. Mix well and let rise at room temperature overnight.
2. The next day, dissolve another 10 g of yeast in 400 ml of lukewarm water and add to the flours, baking malt and pre-dough. Knead slowly for 4 minutes and then 4 minutes on a higher setting. After the first 4 minutes, add the salt and knead for another 4 minutes (with my Kenwood kitchen machine I knead at 1 minute and then 1). The result is an elastic dough that loosens completely from the wall of the bowl. Put the dough in a large oiled bowl and let rise for about 2 hours until the volume has doubled.
3. Now put the dough back on the work surface and use a dough cutter to divide into 32 pieces approx. 50 g each. Shape the pieces into rolls, roll the dough pieces in the wholemeal rye flour and let rise for another hour, covered.
4. Line baking trays with suitable baking paper and live the dough pieces on them. Preheat the oven to 250 ° C.
5. Before inserting the rolls, cut each roll 1 cm deep with a sharp razor blade.
6. Slide the trays into the oven one at a time, pouring a cup of water into the oven at a time. Bake the rolls for about 12-15 minutes until they are golden brown and crispy.
7. The amount is enough for approx. 32 rolls.