Rustic Rolls - German Rolls with Rye, Semolina and Spelt Flour ✪ MyGerman.Recipes

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water reduces cost.

seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive.

Prepare the dough in the evening before baking.

Combine rye flour, semolina flour, spelt flour, and other dry ingredients in a bowl.

Add 150 milliliters of milk and 150 milliliters of water to the dry ingredients.

Sprinkle 3 grams of dry yeast on top and stir a little.

Wait a few minutes to see if the yeast activates (look for bubbling).

Knead the dough on the lowest setting for 10 minutes, adding 8 grams of olive oil and then 8 grams of salt.

Increase kneading speed to the second setting and knead for another 5 minutes.

Cover the dough airtight and let it sit for about 20 minutes until it increases slightly in size.

Place the dough in the fridge to ferment for 12 hours or overnight.

After 12 hours, take the dough out of the fridge and check for air bubbles.

Flour the surface and carefully take the dough out, avoiding kneading it.

Divide the dough into 6 to 8 pieces, preferring larger rolls (6 pieces).

Shape each piece into a tight roll while keeping air bubbles intact.

Cover each roll with rye flour and place seam side down on a baking linen or kitchen towel.

Cover the rolls and let them rise for about 45 minutes.

Preheat the oven to 230 degrees Celsius (445 degrees Fahrenheit) towards the end of the rising time.

After 45 minutes, turn the rolls seam side up and place them in the oven.

Bake with steam for the first 10 minutes, then open the oven door to release steam and bake for another 5 minutes.

Keep the oven door slightly open and bake for an additional 5 minutes, totaling 20 minutes of baking time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens