Prepare the pre-dough the evening before. Mix well with wholemeal rye flour, water and topping. Let rise lightly closed for approx. 15 hours at room temperature.
After about 15 hours, the remaining ingredients are lightly mixed and then supplemented with the pre-dough. Knead everything well in about 8-9 minutes with a food processor and dough hook. Then let the dough rest covered for about 60 minutes. Then the dough is placed on a work surface well floured with rye flour. Do not knead! The dough is very sticky and damp. Only with a dough card can the dough be folded from the outside inwards from below. The dough is brought into an even, square shape that is well floured on all sides. Now 8 pieces of dough of the same size as possible are cut off. They can be made round with well-floured hands, but they can also be held square. The dough pieces are placed on a floured tray, and possibly very moist areas are lightly floured again. Cover and let rest again for about 30 minutes (the dough pieces only rise slightly). If the surface is slightly torn, the rolls are baked on the lowest rack in an oven preheated to 230 degrees. The baking time is approx. 25-30 minutes.
With rye rolls, NO water is put in the oven, the dough pieces are not sprayed or coated with water! During the baking process, the oven door should be opened once to let the steam escape, this will make the rolls nice and crispy. If you want, you can also add various spices to the dough or use a bread spice.