John Myers
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Rye, Spelled and Poppy Seed Rolls
The perfect rye, spelled and poppy seed rolls recipe with a picture and simple step-by-step instructions.
Pre-dough
- 250 g Rye flour type 1050
- 3 g Yeast fresh
- 200 ml Water
dough
- 125 g Rye flour type 1050
- 125 g Wholemeal spelled flour
- 200 ml Water
- 5 g Yeast fresh
- 1 tsp Sea salt fine
- 100 g Coarsely ground cheese and pumpkin seed crackers
- 1 tbsp Poppy
- First dough: Work the flour, water and yeast into a smooth dough. Let the pre-dough rest overnight, covered.
- Dough: Add all ingredients to the pre-dough and stir to form a smooth dough. Cover the dough and let it rest for another 4 hours.
- Remove pieces weighing about 70 grams from the dough with a large spoon and shape into rolls with wet hands. Place these dough pieces on a parchment-lined baking sheet.
- Now sprinkle the dough with poppy seeds (quantity as desired) and let rest for another 15 minutes.
- Preheat the electric oven to 230 degrees top / bottom heat and put a fireproof bowl with hot water in the oven.
- Bake the rolls on the second rail from the bottom for about 20 minutes (varies from stove to stove) with the steam.
- Let cool down a little and enjoy with the topping of your choice
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