Rye rolls made with a starter or old dough. % rye is fairly low.
- 200 g white bread flour
- 5 g fresh yeast
- 120 g water
- 600 g white bread flour
- 200 g finely ground rye flour (T130)
- 1 teaspoon salt
- 30 g lard
- the starter dough or saved dough
- 450g water
- 30 g fresh yeast
- some wholemeal rye flour (coarse)
1. If you have about 300g of fermented dough saved from the day before you can use it here. If not mix the flour, yeast and water with a spoon to a small dough.
and leave to rise for about 5-6 hours in a cool place. Could be overnight in the fridge if you plan to bake in the morning.
2. The starter dough should be active. If it was stored in the fridge, give it an hour at room temperature to recover.
Mix the white bread flour with the rye and the salt. Rub in the lard.
Put the flour, the starter dough in a bowl. Add the yeast and water. Mix to a firm dough (2 minutes in an electric mixer). Turn out on work surface.
Knead for about 2 minutes, form into a ball. Adn leave to rest for 10 minutes.
2. Knead again for 30 seconds. Dough should be smooth. form into a ball.
Leave to rise for 30 minutes.
3. Very lightly grease 2 baking trays, flour them with the coarse milled rye flour. keep the excess flour (mostly bran) . Turn out the dough on work surface.
Make small balls between your hands, about 50 g each. Dip the top of each ball in in the rye bran, place on the greased/floured baking tins spaced well apart.
Leave to rise for 1 hour or until doubled in size.
4. Bake in a preheated oven at 200 c for about 20 minutes.
Leave to cool on a wire rack.