Berlin shoemaker boys

Ingredients for 1 servings:

• 350 g rye flour type 1800, and some for dusting
• 150 g wheat flour type 550
• 1 packet of dry yeast
• 375 ml water
• 2 tsp salt
• Grease for the tray

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

for 16 rolls

Combine both types of flour in a mixing bowl, add the yeast, and then the water and salt. Mix all ingredients with the dough hook of a mixer or stand mixer until you have a smooth dough. Start by mixing everything together on the lowest setting and only later, when the flour is no longer dusty, switch to a higher setting. Knead the dough until it pulls away from the sides of the bowl. Cover the yeast dough and let it rise, either at room temperature or in the oven. To do this, place the bowl with the rack on the bottom shelf of the oven and let the dough rise for 5-10 minutes at 50°C. Then turn off the oven and let the dough rise for another 10-20 minutes in the residual heat. It has risen sufficiently when it has doubled in size and appears porous. Knead the dough again, shape it into a log, and cut it into 16 pieces. With floured hands, shape it into round rolls and dust with rye flour. Grease a baking sheet. Place the rolls on top, cut a hole lengthwise, and cover again to let rise for 30 minutes. Place the rolls on the middle rack of a preheated oven and bake for 20-30 minutes at approximately 210-225°C (top/bottom heat). Then turn off the oven, but leave the tray in the oven for another 5-10 minutes.