John Myers
Contents
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Ingredients
Bread rolls from my bakery - Krustis
- 300 ml Lukewarm water
- 10 g Fresh yeast
- 400 g Wheat flour 550
- 150 g Rye flour 1150
- 1 Egg Whites
- 50 g Butter
- 10 g Salt
- 1 tsp Barley malt extract
Instructions
- Put lukewarm water and crumbled yeast in a mixing bowl / food processor, stir. Add wheat and rye flour, as well as egg white, butter, salt and barley malt extract. Knead everything together for about 4 minutes with a hand mixer / food processor.
- Now cover the whole thing and put it in a warm place, leave there for 2 hours. In the meantime the baking sheet or (I used the magic stone) which also has to be greased. Flour the work surface and form the rolls after the WALKING.
- About 10 pieces and then place them on the baking sheet (magic stone). Cover again and let RISE for 45 minutes. In the meantime, heat the oven to 250 ° degrees top / bottom heat. Brush the crust with water and lightly flour.
- Then place on the lowest rack and bake for 20 minutes. After baking, take out, let cool and serve fresh. I took a few away and frozen them for breakfast over the weekend.
