Rye and Spelled Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 16 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sourdough:
- 12 g tossin, (wholerain rye sourdouh)
- 40 g wholemeal rye flour
- 40 g water
For the dough:
- 80 g sourdouh, (wholemeal rye sourdouh)
- 100 g wholemeal rye flour
- 400 g wholemeal spelled flour
- 10 g salt
- 350 g water
- 5 g yeast
- Bread spice mix, or bread clover
- Pumpkin seeds
Print Recipe
Pin Recipe Instructions
- First prepare the sourdough the day before and leave to stand overnight or at least 12 hours. Then take off 80 g and use the rest again as a topping item.
- Dissolve the yeast in the water. Put the sourdough in a bowl, add the dissolved yeast, then mix the flour with the salt and add. Now the water is added and, if desired, the bread clover or bread spice. The dough is kneaded properly until it has a homogeneous consistency and hardly sticks any more.
- Let the dough rise until it has doubled. This can take 2-3 hours. Now roll out to the round size of a cake. Cut into 6 pieces like cutting a cake. If you like smaller rolls, you can make 2 round sheets of dough and cut them into 4 pieces like pie quarters.
- Sprinkle with pumpkin seeds as desired and cover and let rise for another 45-60 minutes. The rolls should have risen nicely.
- Preheat the oven in good time to 220 degrees and bake on this heat for 5 minutes. Then switch back to 200 degrees. The total baking time is approx. 15-20 minutes. Except for smaller rolls, the baking time is reduced to approx. 10-15 minutes.
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