Rye rolls

Ingredients for 20 servings:

• 550 g flour (rye flour)
• 250 g flour (wheat flour 550)
• 200 g flour (whole wheat flour)
• 1 cube of yeast
• 1 tbsp fat
• 650 ml water
• 1 tsp sugar
• 20 g salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Dissolve the yeast in the water and knead all ingredients into a smooth dough. Let it rise in a warm place for about 30 minutes, knead again, and let it rise for another 30 minutes. Then place the dough on a floured work surface so that you can cut out square dough pieces. Form these into rectangular rolls. Place in the preheated oven and bake for about 20-25 minutes at 220°C. Better yet, bake for 15-20 minutes on a bread stone preheated to 250°C. I lightly coated mine in flour before baking. If you like them crispier, spray the dough pieces with cold water before baking. For a heartier roll, use only rye and whole wheat flour. The dough also kneads perfectly in a bread baking stone.