Fluffy Spelt and Rye Rolls – Bürli with Sourdough

Today I have a bread roll recipe for you that should definitely be part of your Sunday bread basket: Fluffy rye and spelt rolls with sourdough. Bürli is Swiss-German and means small farmer’s bread. The rolls are made from a spelt and rye dough with a high wholegrain content. They are dusted with flour before baking. The sourdough rolls get their rustic surface from the way the seams are not completely sealed during shaping. When baking, the rolls then tear open again at the seam edges.

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Why you should definitely try the rye and spelt rolls with sourdough

The dough for the rye and spelt rolls is quick and easy to make and you can leave it to rest in the fridge overnight. To do this, let the dough rise for two to three hours at room temperature and then put it in the fridge. It can then remain there for up to 48 hours without becoming too sour. The finished rolls are fluffy on the inside with a tender crust. Thanks to the wholegrain flour in the dough, they keep you full for a long time and provide important nutrients and fibre. The bread rolls are made with sourdough only, they do not require yeast.

Ingredients: What you need for this spelt cottage cheese roll recipe

  • Spelt flour, type 630.
  • Wholegrain rye flour: I prefer to grind my wholemeal flours myself. Freshly ground flours have more flavour and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Water: Cold in summer and lukewarm in winter.
  • Salt for the flavour.

In three steps: How to make rye and spelt rolls overnight

  1. Mix the bread roll dough and let it rest.
  2. Portion the dough, shape into round rolls and let them rest.
  3. Preheat the oven and bake the spelt rye rolls until crispy.

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Recipe: Fluffy Spelt and Rye Rolls – Bürli with Sourdough

Bürli is Swiss-German and means small farmer’s bread. The rolls are made from a spelt and rye dough with a high wholegrain content. They are dusted with flour before baking. The rye and spelt rolls with sourdough get their rustic crust from the way the seams are not completely sealed during shaping. When baking, the rolls then tear open again at the seam edges.
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 hours
Total Time 10 hours 25 minutes
Course sourdough buns
Cuisine German
Servings 9 Bread rolls

Ingredients
  

  • 250 g spelt flour type 630
  • 150 g whole grain spelt flour
  • 200 g whole grain rye flour
  • 100 g sourdough starter
  • 400 g water
  • 1 tsp. salt

Instructions
 

  • For the dough, mix* all the ingredients together and let it rest, covered, until the dough has doubled in volume. This can take between four and ten hours. After about two hours, you can also leave the dough in the fridge overnight.
  • Pour the dough onto a floured work surface and cut into nine equal pieces using a dough scraper*.
  • Carefully pull the dough pieces apart with your hands and fold the outer ends towards the centre to form a round, firm roll. The seam should still be visible.
  • Let the rolls rest at room temperature with the seams facing down for at least an hour.
  • Preheat the oven with a steam tray consisting of a stainless steel oven dish* and lava stones* and a baking stone* to 270 degrees.
  • Place the rolls in the oven with the seams facing upwards, reduce the temperature to 230 degrees and bake for 10 minutes with steam and around seven minutes without steam until crispy.
Keyword crispy, easy, fluffy, healthy, no yeast, overnight, whole grain, with rye flour, with sourdough, with spelt flour

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Spelt and Rye Rolls with Sourdough

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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