Are you a fan of rye bread?  I undoubtedly take pleasure in rye, although admittedly I do choose a rye mix to the heavy and stodgy loaves of full rye.  These Danish rye rolls are a wonderful mix and whereas definitely hearty, they’re additionally tender and fluffy and on the similar time delightfully chewy.  It is a good little batch that makes simply 8-9 rolls, I bought 9 completely sized rolls of 70g every.

The dough generally is a bit sticky because of the rye flour, mine particularly since I additionally used a portion of sprouted kamut flour, however the taste was great and the dough was workable with even handed flouring of the board.  The rolls have an particularly interesting chew on the underside crust, with the general crust being skinny and simply barely chewy and tender for my outcomes.  I used the sourdough and didn’t add the oats on the surface, however I might go for some caraway sprinkled on prime!  What higher to go along with a rye roll?  These are nice recent, with butter, however are additionally historically loved with cheese, chilly cuts, and smoked fish.  I veered off and added some rhubarb jam to my first roll.  YUM.

We’d like to have you ever check out these simple rolls with us this
month and share how they turned out and what you thought!  (And what
you stuffed them with or dipped them in, and so on.!)  New recipes
are posted each month on the sixteenth. Try our Facebook group to see
the contributors’ baking outcomes throughout that point.  If you want to
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Sigteboller, Danish Salty Rye Rolls
Makes 8-9 rolls (70 grams every)

Poolish (yeast) or Levain (sourdough): 20%
24g (⅛ cup + 1 rounded Tbsp. + 1 tsp.) rye flour
40g (⅓ cup) all-purpose flour
64ml (¼ cup) water

25g (1 tbsp) sourdough starter
or
pinch of yeast

Remaining Dough:
150-200ml (~¾ cup) lukewarm water
Levain or Poolish, the entire above
96g (~¾ cup) medium rye flour
160g (~1 ¼ cups) all-purpose flour (I used 100g all goal and 104g sprouted kamut, recent floor)
3g (1 tsp) immediate yeast; ½ tsp yeast if utilizing the levain
6g (1 tsp) sea salt
12g (2 tsp) darkish molasses (unsulphured) or honey, add extra if desired (I used golden syrup, 24g)

Topping: Rolled oats, sunflower seeds, caraway seeds, coarse Kosher salt

For the poolish/levain

The night earlier than baking, mix the lukewarm water, flours, and sourdough starter or yeast in a mixing bowl. Combine nicely to mix, cowl, and depart at heat room temp for 14-16 hours, or in a single day.  It ought to increase and have bubbles.

For the dough:

In a stand mixer, add the rye flour, all-purpose flour, water, and poolish/levain.  Combine on low till the flour is totally moistened.  Cowl and permit the dough to relaxation (autolyse) for 45 minutes.  Notice: Begin with 150g of water and add in further water progressively, as wanted.  Sprinkle in further flour, one tablespoon at a time, if wanted.  (I ended up utilizing 175g water and will have used 10g much less.)

Add the salt, yeast and molasses or honey.  Combine to totally incorporate all components.  

Cowl the bowl, and let the dough rise in a heat place for 45 minutes.  Gently knock the dough all the way down to launch the air.  Kind right into a spherical and place again within the bowl.  Let the dough relaxation for an extra 45 minutes.

After the dough has risen, gently press down once more to degas. Divide the dough into 8-9 equal parts (about 70g every) and form every portion right into a ball.  (Due to my flour mixture, I did this in two repeated steps to assist strengthen the outer gluten.)

Press the underside (seam aspect) right into a plate of rolled oats.  Then place every roll on a baking sheet lined with parchment. Cowl the baking sheet with a kitchen towel and let the rolls rise for an additional 40-50 minutes, or till doubled in dimension.

Preheat your oven to 375-400°F (190-204°C).  (My oven runs sluggish and I baked at 400ºF).

Simply earlier than baking, use a pointy knife to chop a cross (about ¼ – ½ inch deep) on the highest of every roll. Sprinkle coarse Kosher salt over the tops.  This can add taste and an ornamental contact.  You can too sprinkle caraway seeds or sunflower seeds.

Bake the rolls for about 20-25 minutes, or till they’re golden brown and sound hole when tapped on the underside.  (My rolls have been ~205ºF inner after I eliminated them.)

As soon as the rolls are baked, permit them to chill on the baking sheet.  Take pleasure in heat with butter.  (I brushed the rolls with butter instantly after baking.)

The remainder of the Bread Baking Babes

 



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