Coarse rye rolls - Recipes

Coarse rye rolls

50 rolls
Coarse rye rolls
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1 litre lukewarm water
100 g fresh yeast
4 dl oat bran
2 dl spelt flakes
4 dl coarse-grained rye flour
1 dl linseeds
75 g liquid margarine
1 tsp salt
3/4-1 dl Bread Baking Syrup
1 tbsp aniseed and fennel seeds (optional)
About 18 dl rye flour/wheat flour mix

Crumble the yeast into a mixing bowl, add the water and stir until the yeast dissolves.

Mix in the oat bran, spelt flakes, rye flour, linseeds, margarine, salt, syrup and spices. Work in the flour gradually until the dough no longer sticks to the sides of the bowl. Cover with a tea towel and leave to rise for 45 minutes.

Place the dough on a floured worktop and knead until smooth and elastic. Divide into 2 parts and shape each part into lengths. Cut each length into 25 pieces and roll them into balls. Leave to rise for 30 minutes. Set the oven temperature to 225 °C.

Bake in the centre of the oven for about 12 minutes, until the rolls are golden. Leave to cool on a rack under a tea towel.

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