Rye rolls

Rye rolls

By
From
Scandinavian Baking
Makes
20
Photographer
Columbus Leth

Perfect everyday sandwich rolls with lots of fibre and taste. In the more than 20 years in which I have been coming to the UK, openness to rye has never been greater. In the early 1990s, when I lived in London, my English friends were not so keen when I served sandwiches like this, or open sandwiches. That has all changed. Many of my friends now bake rye bread and mixed-grain breads containing rye flour.

Ingredients

Quantity Ingredient
50g fresh yeast
700ml lukewarm water
2 tablespoons barley malt syrup
400g stoneground rye flour
500g strong white flour, plus more to dust
5g salt
cold coffee and rye flakes, to glaze and top

Method

  1. Crumble the yeast into the lukewarm water, stir to dissolve, then add the syrup. Mix the two flours and the salt into the yeast mixture and stir until the dough is smooth. Knead on a floured work surface, then return to the bowl, cover with a tea towel and leave to rise at room temperature for two hours.
  2. Now form into 20 small oval rolls and place on baking trays lined with baking parchment. Cover again with a tea towel and leave to rise again, in a warm place, for 30 minutes. Preheat the oven to 200°C.
  3. Slash the rolls on top with a razor blade or sharp knife, then brush with cold coffee and sprinkle with rye flakes. Spray cold water in the oven to create steam and bake for 30 minutes. Leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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