Summary

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

1. 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.
2. Put a bowl of water in the oven in the morning and preheat it to 250 ° C.
3. 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.
4. 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.
5. Put the rolls in the preheated oven for about 10-12 minutes. Then let it cool down briefly and enjoy while still warm.
6. The rolls are wonderfully crispy on the outside and pleasantly fluffy on the inside.