Recipe: Fluffy Sourdough Rye Rolls
The rye rolls are made without yeast and contain only sourdough. You can easily proof the bread roll dough overnight. The rolls are also vegan and healthy thanks to whole grain rye flour and sourdough. Shaping gives you a rustic and crispy crust just like the ones from the bakery.
Ingredients
- 240 g rye flour type 997
- 60 g whole grain rye flour
- 230 g wheat flour bread flour (or type 550)
- 50 g sourdough starter
- 380 g water
- 1 tsp. salt
Instructions
- Mix all the ingredients to form a smooth dough, cover and leave to rest until the dough has doubled in volume. This can take anywhere from four to ten hours. After about two hours, you can put the dough in the fridge overnight.
- Transfer the dough to a floured work surface and divide into nine equal pieces.
- Carefully pull the dough apart with your hands and fold the outer ends towards the center 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 and a baking steel 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.