Herb Rye Rolls
Herb rye rolls are a recipe with fresh ingredients from the spices category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g rye flour
- 200 g rye groats
- 150 g dry sourdough starter
- 1 cube fresh yeast
- 500 ml lukewarm water
- 1 tbsp salt
- 10 nettles (with seed heads)
- 10 stalks coriander (with fruit heads)
- 2 stalks beanweed
- 0.5 bunch Basil
- 2 Spring Onions
- 50 g bacon cubes
- olive oil
- flour (for working)
Instructions
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1.
Put rye flour, rye groats and dry sourdough starter in a bowl and make a well in the middle. Break the yeast into it and mix with 2 tbsp water. Cover and let rise for about 30 minutes. Pick the herbs and finely chop them together. Wash, trim and finely chop the spring onions. Fry the bacon in 1 tbsp oil, add the herbs and spring onions, sauté briefly, then remove from heat and cool. Add the remaining water and salt to the bowl and knead everything into a smooth dough. Cover and let rise for another about 30 minutes.
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2.
Preheat the oven to 240°C (464°F).
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3.
Brush the baking tray with oil. On a floured work surface shape the dough into a roll and divide it into 12 pieces. Shape each into small loaflets, cut a shallow slit in each. Place on the tray and let rise for about 15 minutes. Brush with water and bake in the preheated oven (with a bowl of water in the oven) for about 10 minutes. Reduce the temperature to 180°C (356°F), brush the rolls again with water and bake for another about 20 minutes until finished. Remove from the tray and let cool.
