Recipe for Rye and Wheat Sourdough Bread Rolls
(in the picture, they are in the middle)
Servings:0
Ingredients
- 250 g Refreshed rye sourdough click hereto learn more about that
- 400 g Water
- 650 g Strong white flour
- 125 g Light rye flour
- 20 g Honey
- 15 g Salt
Instructions
- Put all of the ingredients in a bowl and knead well for 15 minutes. Put the dough back in the bowl and let rest for 2 hours or over night in the fridge.
- Pull it out of the bowl and divide the dough into two. Take each piece and form them into a firm sausage, about 5 cm in diameter. Roll the sausage in flour and have a dish of mixed seeds handy. Cut the sausage into slices about 2 cm thick. Dip one end in the flour on the table and the other end in the dish of seeds. Place each slice on a baking tray that you have lined with parchment. Cover and let rise for 2-4 hours or until they are visibly bigger. They won’t double in size, but they will grow significantly.
- Pre head the oven to 250 degrees (or as hot as you can get it). Bake the buns for 12-15 minutes. The seeds will go nice and brown. Let cool if you can.
- If you would like to speed up this whole process, use the refreshed rye sourdough but add 5 g or so of yeast to the mix.