I really didn't know how insanely delicious sourdough rolls with rye could be until now! I have to thank Papagena for giving it a try. Because she didn't have Lievito Madre, wheat sourdough starter, on hand to try out my sourdough rolls overnight, and replaced it with rye starter without further ado. This made me curious, because quick sourdough rolls are not only possible, but also particularly tasteful. If you already know how good rye sourdough rolls can be, give this recipe a try anyway. The rye sourdough provides enough leavening power to get by without yeast, and the rolls turn out fluffy on the inside with great texture, and nice and crispy on the outside. The taste is fabulous!
Thank you, Papagena.
- 150 gr. rye flour type 1150
- 100 gr. wheat flour type 1050
- 250 gr. wheat flour type 505
- 200 gr. wheat flour type 405
- 515 gr. lukewarm water
- 75 gr. sourdough starter **
- 12 gr. salt
- some ground rye groats or soft wheat semolina
* I have a grain mill and grind the rye flour fresh. If you do not have a mill, you just take type 1150.
** Your starter should be freshly fed so that it has enough leavening power.
Day 1, in the evening. Mix the active rye starter with all the flours and the water with a fork. Omit the salt in the first step. Cover the dough in the bowl with a warm, damp cloth and let it rise for about an hour, until you notice that it springs to life.
Only then add the salt and knead well. Cover the dough with the cloth again. Let rest for 30 minutes and then fold the dough a few times. Because it is quite moist, and moreover in a bowl, this is best done with a dough scraper.
Fold the dough (video)
Cover and let rise for another 30 minutes and fold again a few times. The dough can now spend the night either in the refrigerator or at room temperature. In the cold it will sour a little less, so here your taste decides.
Day 2, in the morning. First, either take the dough out of the refrigerator, or preheat the oven to 250°C. If the dough has spent the night at room temperature, just turn on the oven.
Sprinkle a surface with the rye groats or wheat semolina and spread the dough on it. Gently push together on all sides and carefully turn over so that the dough is completely covered with the groats. After about 10 minutes, cut off individual pieces with a dough scraper or something else reasonably sharp, fold them in slightly and place them, fold side down, on a baking sheet lined with baking paper.
Optionally, you can also round individual rolls. To do this, put about 100 grams of dough at a time on the surface sprinkled with groats, work the roll round and put it on the baking tray. These rolls will rise better and become rounder overall. We like the rolls a little flatter, which is why I usually choose the first method and simply cut the dough pieces.
Bake with steam for 15-20 minutes on the middle rack until golden brown. For the steam, either place a bowl with 200 ml of water in the bottom of the oven when heating up, or steam with a few sprays from a water bottle when putting the tray in. When the buns have a nice color, turn off the oven and let them sit with the door open for about 5 more minutes. This will help them lose the residual moisture inside.