John Myers
Dark Wheat Rolls
The perfect dark wheat rolls recipe with a picture and simple step-by-step instructions.
Dark wheat rolls
- 200 g Wheat flour 1050
- 150 g Whole wheat flour
- 50 g Rye flour
- 50 g Wheat flour 550
- 50 g *Weizen – Sauerteig aus Äpfel (Anstellgut)
- 7 g Fresh yeast
- 10 g Salt
- 15 g Honey to taste
- 250 ml Lukewarm water
- All ingredients * Wheat sourdough from apples little by little in a mixing bowl / food processor. Then knead them briefly. Cover the bowl with a lid / cloth and let RISE in a warm place for about 1 hour. Then put the whole thing in the refrigerator for 24 hours.
- The next day, take the dough out of the refrigerator and let the bowl acclimate for about 1 hour at room temperature. Flour a work surface generously and pour the dough on it. Roll this into a role.
- Then cut off about 7 pieces of dough and shape the rolls as you want them to be. On a baking sheet that was previously lined with baking paper. I myself used a stone where it wasn’t necessary.
- Wet the formed rolls with water & dust with rye flour. Now cover the whole thing with a cloth and let go again, this time for about 1 hour and 30 minutes. In the meantime, preheat the oven to 230 ° degrees top / top / bottom heat.
- Now cut into the pasted rolls and put them in the preheated oven. After 10 minutes, briefly open the oven door once to allow the steam to escape. Switch the temperature down to 200 degrees. Now bake for 10 minutes to the end and then let cool down.
Facebook Comments