Rye and Wheat Flour Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g rye flour, type 1050
- 250 g wheat flour, type 450 or 550
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 3 tablespoon oil
- 330 ml milk, lukewarm
- 1 cube yeast
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Mix both types of flour in a bowl and make a well. Crumble the yeast in this hollow and mix with 3-4 tablespoons of the warm milk and a little flour from the edge of the hollow and let rise covered in a warm place for 15 minutes. Then put the remaining ingredients in the bowl and knead with the dough hook to form an elastic dough. Knead this again well with your hands on a work surface dusted with flour and form rolls or baguette sticks out of it and place on a baking sheet. Brush the rolls / baguettes with water (or, if you like, the egg yolk and milk mixture) and leave to rise in the oven at approx. 40 ° C for another 30 minutes. Then cut into the rolls / baguettes and bake at 200 ° C for about 25-30 minutes. It is best to place a bowl of water on the bottom of the oven when baking.
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