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
- Mix the bread roll dough and let it rest.
- Portion the dough, shape into round rolls and let them rest.
- Preheat the oven and bake the spelt rye rolls until crispy.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More sourdough rolls
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Rose Rolls: Wholegrain Sourdough Spelt Rolls
Rose rolls not only have a beautiful name, but also an unbeatable aroma. This is achieved by the sourdough and a high proportion of whole grains. The nutty spelt flavor rounds off the whole thing. Spelt and sourdough is not just a great combination in terms of taste….
Easy Chia Seed Spelt Rolls with Sourdough
The recipe I have for you today is possibly the easiest, laziest recipe for Sunday breakfast bread rolls. You do not need to knead the dough and the rolls do not need to be shaped, only cut out. And then there are only a few ingredients. With wholegrain flour, spelt…
Recipe: Fluffy Spelt and Rye Rolls – Bürli with Sourdough
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.
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