Mixed Rolls with Rye Overnight
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 12 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g rye flour type 1150
- 100 g spelled flour type 1050
- 300 g wheat flour type 1050
- 21 g fresh yeast
- 340 ml water, lukewarm
- 0.5 teaspoon ½ sugar
- 12 g salt
- Flour or rye meal for the work surface and for dusting
Print Recipe
Pin Recipe Instructions
- In the evening, dissolve the yeast in the water and then use all the ingredients to make a smooth dough. Put this in a closed bowl (this must be able to hold at least twice the volume of the dough) in the refrigerator overnight for about 12 hours.
- Put a bowl of water in the oven in the morning and preheat it to 250 ° C.
- Now sprinkle a work surface well with flour or grist and carefully place the dough on it. This works best with a scraper or a pastry card. Then carefully pull the dough into an approximately rectangular, even shape with your hands. If you lift it up a bit, it`s easier than it sounds. Under no circumstances knead or anything like that.
- Then, with the dough card, carefully divide the dough into 8 rectangles (at least four of them tend to be more triangular for me, as the dough defends itself against square ones) and place on a baking sheet lined with baking paper. The dough pieces will look relatively flat and elongated, but don`t be alarmed as they will rise wonderfully in the oven. Now sprinkle some more flour or grist.
- Put the rolls in the preheated oven for about 10-12 minutes. Then let it cool down briefly and enjoy while still warm.
- The rolls are wonderfully crispy on the outside and pleasantly fluffy on the inside.
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