Smart Rye Rolls
With the smart rye rolls from Spoonsparrow, you'll bring a lot of digestive-promoting fiber to your breakfast!
Ingredients
- 35 g rye sourdough starter
- 285 g lukewarm water
- 100 g whole wheat flour
- 100 g wheat flour type 550
- 150 g whole rye flour
- 7 g salt
- 20 g whole wheat flour (for kneading)
Instructions
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1.
Mix the starter with lukewarm water the evening before. Add all flour and mix well. Let it rest covered for about 1 hour. Add salt and knead. Let it rest for 30 minutes, then stretch and fold. Let it rest for another 30 minutes and repeat stretching and folding. Let the dough mature overnight in the refrigerator covered.
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2.
The next morning, take the dough out of the refrigerator, sprinkle some flour on a work surface and turn the dough onto it. Cut out 6 equal-sized pieces of dough. Gently fold the pieces once, place them with the seam down on a sheet of baking paper. Cover with a clean kitchen towel and let rest for about 1 hour.
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3.
Cut the dough pieces with a sharp knife. Bake in a preheated oven at 240 °C (convection: not recommended) on a hot baking sheet or baking stone with steam for 15–20 minutes.
