Mixed rolls with rye overnight

Ingredients for 1 servings:

• 100 g rye flour type 1150
• 100 g spelt flour type 1050
• 300 g wheat flour type 1050
• 21 g fresh yeast
• 340 ml water, lukewarm
• ½ tsp sugar
• 12 g salt
• Flour or rye meal for the work surface and for dusting

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 20 minutes

makes 8 rolls

In the evening, dissolve the yeast in the water and then make a fairly smooth dough from all the ingredients. Place this in a sealed bowl (it must be able to hold at least twice the volume of the dough) and refrigerate overnight for about 12 hours. In the morning, place a bowl of water in the oven and preheat it to 250°C (fan oven). Now dust a work surface generously with flour or bran and carefully place the dough on it. This is best done with a scraper or dough scraper. Then carefully stretch the dough with your hands into a roughly rectangular, even shape. If you lift it a little, it’s easier than it sounds. Do not knead or anything like that. Then, using the dough scraper, carefully divide the dough into 8 rectangles (at least for me, four tend to be more triangular, as the dough resists being square) and place them on a baking sheet lined with baking paper. The dough pieces will look relatively flat and oblong, but there’s no need to worry, as they will rise beautifully in the oven. Now sprinkle on some flour or bran. Place the rolls in the preheated oven for about 10-12 minutes. Then let them cool briefly and enjoy while still warm. The rolls will be wonderfully crispy on the outside and pleasantly fluffy on the inside.