Summary

Ingredients

For the dough: (pre-dough)

• 80 g rye flour
• 150 g wheat flour, 550
• 230 g water
• 2 g yeast

For the dough:

• 600 g wheat flour, 550
• 170 g whole wheat flour
• 320 g coffee, cooled
• 60 g orane juice
• 1 orange (s), untreated, grated zest it
• 12 g yeast
• 22 g salt
• Polenta to roll over
• Flour, for the work surface

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Instructions

1. For the pre-dough mix all ingredients well and cover with cling film and leave to stand overnight (approx. 12 hours) at room temperature.
2. Mix the types of flour for the dough, add the remaining ingredients, including the pre-dough, and knead well, cover and let rise for 1 1/2 hours.
3. Place the dough on the floured work surface and divide into 18 parts, roll out each piece of dough with the rolling pin into a long, thin oval and roll it up again from the lower edge / narrow side.
4. Brush the dough rolls with a little water and press into the polenta. Place the rolls on the baking sheet and let rise for another hour, covered.
5. Preheat the oven in time to 210 degrees.
6. Cut the rolls lengthways, shoot them well into the oven and bake for about 20 minutes until golden brown.