Rye Bread Roll with Lard
Try this and other recipes from Spoonsparrow! Rye bread roll with lard is a recipe featuring fresh ingredients from the grain category.
Ingredients
- 400 g whole wheat rye flour
- 400 g wheat flour
- 75 g liquid sourdough starter (0.5 packet)
- 500 ml lukewarm water
- 1 tbsp salt
- a pinch ground caraway
- 100 g crème fraîche
- 1 cube yeast
- 1 tsp sugar
- 3 tbsp lukewarm water
- flour for dusting
- lard
- Camembert cheese
- tomatoes
- parsley
Instructions
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1.
Stir the sourdough with lukewarm water, fold in rye flour and cover with cling film to ferment overnight.
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2.
Dissolve yeast in 3 tbsp lukewarm water with sugar; combine with wheat flour, crème fraîche, salt, caraway, and sourdough in a mixing bowl. Knead thoroughly with hand mixer attachments, cover and let rise at a warm spot for about 1 hour, then knead again for ~5 minutes and allow to rise another hour.
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3.
Dust two baking trays with flour.
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4.
Knead the dough together; using a tablespoon, cut out 18 portions and shape rectangular rolls with well-floured hands from the very soft dough. Place on floured trays and cover to let rise for about 30 minutes.
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5.
Preheat oven to 190 °C and place a fireproof dish of boiling water in the oven.
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6.
Score the tops of the rolls crosswise with a knife, dust with flour. Bake the trays sequentially in the oven for about 30–35 minutes and cool on wire racks.
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7.
Enjoy the finished rolls topped with tomatoes, lard, Camembert, and parsley.
