How to Make Delicious Rye Bread Sandwich Rolls

rye flour

🥗Healthier: whole grain flour

💰Cheaper: all-purpose flour

Whole grain flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and dairy-free.

Combine caraway seeds, rye malt powder, whole grain rye flour, mashed potato, and boiling water in a small bowl to create the scald.

Cover the scald mixture and let it cool down completely for about 2 hours.

In a large bowl, combine water, yeast, salt, and barley malt syrup, mixing to dissolve the salt and syrup.

Add the cooled scald mixture to the bowl and mix until smooth.

Add whole grain rye flour first, then white bread flour, mixing until no dry flour remains.

Wet hands with water to handle the sticky dough and place it in a clean bowl, checking its temperature.

Let the dough rest at room temperature for 15 minutes.

After 15 minutes, perform a fold by flattening the dough and folding it from all sides, then return it to the bowl.

Chill the dough in the fridge for another 15 minutes after the first fold.

Take the dough out of the fridge and perform a second fold, repeating the same method as the first fold.

Place the dough back in the fridge for a cold ferment of 12 to 24 hours.

After fermentation, prepare for final shaping by pouring sunflower seeds into a tray.

Wet the surface of the dough with water, then release it from the bowl and place it on the seeds, pressing down to coat the dough.

Trim the edges of the dough and cut it into four pieces to form rolls.

Place the rolls on a non-stick paper lined tray, squishing trimmings together to form another roll.

Cover the rolls and let them proof for about 1.5 hours at 23 degrees Celsius (73 Fahrenheit).

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) with the fan on.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens