John Myers
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Rye Rolls, Dark
The perfect rye rolls, dark recipe with a picture and simple step-by-step instructions.
Rye roll dough:
- 375 g Rye flour
- 0,5 piece Cubes of yeast / baker’s yeast
- 1 pinch Salt
- 1 tsp Cane syrup
- 0,1 l Water warm
Baking moisture:
- 0,1 l Water in a porcelain cup
Release agent for tools and hands:
- 1 Handful Rye flour [approx. 30 – 40 g] to roll out and flour
- 2 tbsp Oil as a release agent
Grain topping:
- 2 tbsp Oatmeal
- 2 tbsp Sesame seeds
- 2 tbsp Sunflower seeds
Rye roll dough:
- Mix the dough with the rye flour, the yeast, the salt and the sugar beet syrup and some warm water and knead into a thick mass. In a covered bowl in a warm place, let the dough soak for about 30 minutes. Then sprinkle with hand flour and knead again, then sprinkle again. Now let it swell again for 1/4 hour. The whole thing can be repeated several times as long as the dough is still swelling.
Shape dough pieces:
- Using your hands and a plastic dough spatula, cut the dough into equal pieces and shape into dough pieces. Brush the dough pieces with a little moisture and roll them in the desired grains.
To bake:
- On an oven tray lined with baking paper, bake for about 10-20 minutes at 180 ° C in the electric oven. In addition, put the cup of water in the oven [emergency moisture] so that the rye rolls do not become too firm and hard. Let the excess heat evaporate briefly by ventilating the stove.
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