Wholegrain Rye and Wheat Rolls with Wholegrain Rye Sourdough

Summary

Ingredients

For the sourdough:

• 12 g items to be set, e.., Whole rain rye sourdouh
• 25 g water
• 25 g wholemeal rye flour

For the dough:

• 50 g sourdouh, ready made
• 50 g wholemeal rye flour
• 450 g whole wheat flour
• 10 g salt
• 300 g water
• 5 g yeast, fresh
• 0.5 teaspoon ½ bread spice mix
• sunflower seeds

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Instructions

1. First prepare the sourdough the day before by mixing all 3 ingredients until a soft dough is formed. Let it stand overnight or at least 12 hours.
2. For the main dough, dissolve the yeast in the water. You can also leave them out and then let the dough rise longer if necessary. Then remove 50 g of sourdough and use the rest as a topping. Put the sourdough in a bowl, add the dissolved yeast, then mix the flour with the salt and the bread spice and add. Now add the water and, if desired, sunflower seeds.
3. The dough is kneaded properly until it has a homogeneous consistency and is barely sticky. Let the dough rise until it has doubled. This can take 2-3 hours.
4. Divide the dough into 80 g pieces and shape them into rolls. If you like, you can sprinkle grains on the base and place the ground dough pieces on top, then plate and scratch or use a bread roll pusher. If you don`t have a roll pusher, you can just work the dough pieces and cut them with a sharp knife or razor blade before baking.
5. Cover the rolls and let them rise for another 30-50 minutes, depending on whether they have risen well enough. Preheat the oven to 230 degrees, briefly bake under steam for up to 5 minutes and then bake to 200 degrees. Total baking time 10-15 minutes.