Rye-anise-fennel rolls

Ingredients for 6 servings:

• ½ cube of fresh yeast, organic
• 1 tsp raw cane sugar
• 300 ml rice milk (rice drink)
• 450 g rye flour
• 10 g salt
• 5 g anise powder
• 5 g fennel seeds, ground
• 50 g flour for processing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours

approx. 6 rolls

Dissolve the yeast and sugar in the rice milk (lukewarm is fine, but not cold) and let it stand for about 10 minutes. Mix the rye flour, salt, and spices together and add to the yeast-rice milk. Knead everything well in a food processor for about 5 minutes. Let the dough rest for a good 2 hours. Then add enough flour (about 50g) until you have a smooth dough. It’s best to add the amount a spoonful at a time, as it depends on the quality of the flour. Form the dough into about 6 small loaves, place them on a baking sheet, and let them rise for another 45 minutes. Brush the rolls with water beforehand (you can also spray them), and place a clay dish filled with water at the bottom of the oven. Bake the rolls in the preheated oven on the middle rack at 170°C (top/bottom heat) for about 45 minutes, depending on the size of the loaves.