Wild Breakfast Rolls

Choose a jar with a lid. The opening should be slightly larger than that of a normal bottle. There should also be room at the top of the glass when the liquid is in it. Weigh the water. Use warm water. But it shouldn't be more than 40 ° C. Honey doesn't like water that is too hot either. However, it dissolves more easily in warm water. That's exactly what we're doing now: the honey is stirred into the water.

Do not peel the apples too thinly. Please do not wash too thoroughly beforehand, if at all. With apples, it also depends on how long ago they were harvested and how long they have been stored. Of course, when the apple is freshly picked, most of the wild yeasts are on it. Over time, however, that subsides. The information on fermentation times is therefore variable and depends on the age of the apples. Organic quality plays a role because of the fact that no pesticides are used. The raisins also have yeast, but in this recipe they are added flavoring.

Set the apples aside and use them elsewhere. Put the bowls in the honey water along with a few raisins. To close the lid. The jar will now stay in the warm kitchen for three or four days. It was four days for the rolls in the pictures.

The first 24 hours usually do not happen very much, but then shake it at least every 12 hours and then let off "steam" and open the lid so that the bottle does not tear and fresh oxygen gets into the glass. The standing time depends on the yeast development. You can check this by opening the glass every 12 hours. During the odor test, you will find that at some point it smells like apple cider. Then you are on the right track. Strain after three or four days, collecting the liquid. The apple peel is removed and discarded. (It is difficult to get the puffed apple peel out of a normal bottle.)

If you want to continue using the yeast water, put a little more on us and put about 100 grams in the refrigerator. It is activated again with about 200 grams of additional honey water, a few raisins and warmth.

The yeast water has now been in the kitchen for 48 - 72 hours. Then the second step takes place. Weigh the rye flour and stir it well with boiling water and honey. It remains with the lid next to the yeast water in the kitchen for 24 hours.

Weigh the yeast water. Mix in the broth, add the flour and finally the salt. Mix everything together and knead until you get a smooth dough. The dough will be very moist and sticky.

Leave covered in the warm for three hours. Stretch twice (every hour) and fold again. After the second time, brush with oil and cover and leave to stand for 12 hours at room temperature. If you cannot continue working on the dough after the 12 hours, you can put it in the refrigerator again for up to 12 hours.

Once in the refrigerator, let the dough acclimate to room temperature for about 20 minutes. Place the dough on the floured work surface and cut 90 g dough pieces. Grind the dough pieces first round and then oblong. Roll a round in the oat bran on a plate and place on a floured kitchen towel. Pull the cloth up into a fold between the dough pieces (see pictures) so that they do not run apart. Let stand in the warm for two hours. Or overnight in the refrigerator, because you can then start baking the next day.

Remove the dough pieces if they are in the refrigerator and preheat the oven to 230 ° C. As long as the oven is heating the dough pieces will acclimate. Then place on a baking sheet with parchment paper. Incise. In the oven, initially for 10 minutes with steam. Reduce the temperature to 200 ° C. Open the oven door and let off the steam and bake for another 15-20 minutes.

My second recipe based on wild yeast (spelled sourdough bread with wild yeast). So there shouldn't be any yeast again. Wild spontaneous yeast water is a good alternative, not only in this case. The effort for this is limited. There's one more glass in the kitchen. If you put 100 g of it on your side while making the dough, this approach will keep in the refrigerator (without the apple peel) for a good 2 weeks and can then be reactivated and increased. However, the dough needs a longer time to mature because the driving force of the wild, spontaneous yeast is lower.

One more final remark: The quantities given are sufficient for 8 - 9 bread rolls. The pictures were taken when I was working with twice the amount of prescriptions. The first layer got a bit dark, so I corrected the baking temperature and time. The rolls are great in taste and extremely crispy. Most of them were already plastered after breakfast.