Swiss rye rolls

Ingredients for 1 servings:

• 400 g wheat flour type 550
• 100 g rye flour type 1150
• ½ cube of fresh yeast
• 2 tsp, leveled sea salt, coarse
• 340 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 35 minutes

makes 10 pieces

Dissolve the yeast in lukewarm water. Mix the flours together. The flour can also be finely ground in a grain mill. Mix in the salt and make a well in the flour. Pour the water with the dissolved yeast into the well and knead into a smooth dough using the dough hook of a mixer. Cover the dough with cling film and refrigerate the bowl overnight. The next morning, preheat the oven to 230°C (fan). Use a tablespoon to scoop out 10 pieces of dough and place them on a baking sheet lined with baking paper. Place a small bowl of water in the oven to ensure the rolls are nice and crispy. Bake for 15-20 minutes, until the rolls are plump and brown. Tip: Coarse sea salt makes the dough lighter.