Spelled – Rye – Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour
- 500 g rye flour, (whole rain)
- 600 ml water, warm
- 1 cube yeast
- 1 tablespoon, leveled honey
- 1 pinch (s) sugar
- 20 g salt
- 10 g bakin malt
- Sesame, poppy seeds, sunflower seeds or caraway seeds
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with honey and sugar and baking malt in warm water and let it become frothy in about 10 minutes in a warm place. Mix the two types of flour with the salt in a large bowl. When the yeast mixture is ready, tip the flour onto a clean work surface, but leave about 1/3 in the bowl. Now put the yeast mixture in the bowl and stir the whole thing with a fork to a pulp. Then tip this onto the flour and slowly work it in. When you have kneaded the dough for about 10 minutes, it has become a nice, velvety dough and the work surface should have cleaned itself almost by itself. Let the dough rise in a warm place, lightly covered with cling film, for about 45 minutes until a large, airy mountain of dough has formed.
- Knead the dough briefly again on a floured surface, then shape it into a long roll and cut into 14 equal pieces. Shape the pieces into rolls of your choice. If you like, you can sprinkle them with a little water and then sprinkle sesame seeds, poppy seeds, sunflower seeds or caraway seeds on them. Cover the rolls with a clean kitchen towel and let them rest for another hour.
- Then put it in the oven, which has been preheated to 180 ° top / bottom heat, on the middle rack. Place a bowl of water on the bottom of the oven so that it steams a little in the oven. After 20 minutes, the rolls should be wonderfully fluffy.
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