Wholegrain Rye and Wheat Rolls with Wholegrain Rye Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 15 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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