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Rustic Bread Rolls are delicious, especially with savory toppings like ham or cheese … or with a schnitzel inside. Learn in this video how to bake rustic rolls!
You will find the recipe quantities and some more information in the blog post link below.
Ingredients
- 180 g Spelt Flour or Wheat Flour
- 110 g Rye Flour
- 100 g Semolina Flour
- 150 ml Water luke warm
- 150 ml Milk luke warm
- 3 to 4 g dry yeast
- 8 g Olive Oil
- 8 g Salt
- some extra rye flour
Instructions
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In a large mixing bowl, combine the rye, spelt, and semolina flour.
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Add the milk and water, then sprinkle the yeast on top and wait for the yeast to start to bubble.
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Start mixing the dough with the kneading attachment on the lowest speed for 10 minutes.
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Slowly add the oil and a little later the salt.
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After 10 minutes, increase the speed to one step higher and continue to knead for another 5 minutes.
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Shape the dough to a ball, leave it in the bowl and cover airtight so it won’t dry out.
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Let rest for about 20 minutes or until you see a slight increase in the size of the dough, then put the bowl into the fridge overnight or 12 hours.
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The next morning, carefully remove the dough from the bowl. It should have increased in size and show bubbles.
DO NOT KNEAD THE DOUGH!
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Carefully divide the dough into 6 portions of equal size (as good as possible).
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Take one dough piece and strech it carefully, then fold the farthest side towards the closest side and press together. Repeat until a tight log as been created but make sure you still have the air bubble in the dough. Work carefully!
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Place the rolls on a baking linen or flouered kitchen towel with the seam down.
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Cover with the linen or towel and let rest for about 45 minutes or until the size has increased a good amount. Best temperature for this process is 22°C / 72°F.
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Preheat the oven to 230°C / 445°F.
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The overall baing time will be 20 minutes BUT you will …
… first, bake the rolls for 10 minutes with steam (see video)
… then open the oven door wide to release the steam, then close the oven door and bake for 5 minutes
… last, open the oven door slightly and put something between the oven door and oven to keep it slightly open and bake like that for another 5 minutes.
Remember that ovens can be different and baking times might vary.
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Remove the rolls from the oven and let cool.
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Enjoy with cold cuts or cheese or with jam, nutella, honey … or just put a Schnitzel in it.
