Rolls made from rye and wheat flour

Ingredients for 1 servings:

• 250 g rye flour, type 1050
• 250 g wheat flour, type 450 or 550
• 1 tsp sugar
• 1 tsp sea salt
• 3 tbsp oil
• 330 ml milk, lukewarm
• 1 cube of yeast
• Flour , for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

also suitable as baguette bread, for 12 rolls

Mix both types of flour in a bowl and make a well in the middle. Crumble the yeast into the well, mix with about 3-4 tablespoons of the warm milk and a little flour from the edge of the well, then cover and let rise in a warm place for 15 minutes. Then add the remaining ingredients to the bowl and knead with a dough hook until you have an elastic dough. Knead the dough again well with your hands on a floured surface. Shape the dough into rolls or baguettes and place them on a baking sheet. Brush the rolls/baguettes with water (or, if you prefer, an egg yolk and milk mixture) and let them rise in the oven for another 30 minutes at about 40°C. Then score the rolls/baguettes and bake at 200°C for about 25-30 minutes. It’s best to place a bowl of water on the floor of the oven while baking.