John Myers
Ingredients for 1 servings:
- 180 g wholemeal rye flour
- 180 g water
- 50 g starter (whole grain rye)
- 175 g spelt flour type 1050
- 175 g water
- 5 g fresh yeast
- 330 g wholemeal spelt flour
- 180 g rye flour type 997
- 200 g water
- 5 g fresh yeast
- 12 g salt
- 5 g grape seed flour (also works without)
- 1 egg yolk
- 1 tbsp water
Instructions
Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 2 hours 50 minutes
Makes 12 large rolls with a nice crumb and soft crust.
For the sourdough, combine the flour, water, and starter in a bowl, mix well, and let it rise at room temperature for 24 hours. For the pre-dough, combine the flour, water, and yeast well. Set aside in a warm place to rise until the dough has doubled in size. Combine the sourdough, pre-dough, and the other ingredients in a bowl and knead thoroughly for 5 minutes using the dough hook on an electric mixer. Let the dough rest for about 60 minutes. Shape into a log, cut off 12 equal pieces, form into balls, and roll them into rounds. Place on a baking sheet lined with baking paper. Mix the egg yolk and water well and brush the rolls with the mixture. Let it rise for 30-60 minutes, until the rolls have roughly doubled in size. Preheat the oven to 250°C (top/bottom heat), and place an ovenproof dish filled with hot water on the bottom of the oven. Bake the rolls for 10 minutes at 250°C and then finish baking for another 10 minutes at 230°C. Steam well. Since I freeze my rolls and bake them as needed, I bake them for 10 minutes at 250°C and only 5 minutes at 230°C.
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