Here it is – my recipe for our legendary sunday morning bread rolls. They take a bit more preparation time, but are really delicios and nutritous.
Sourdough breakfast bread rolls
Delicious, nutriciuos sourdough rolls from rye and spelt flour
- food processor with dough hook
- dough scraper
- baguette baking pan (or similar)
- 250 grams rye flour german type 1150
- 250 grams spelt flour german type 630
- 100 grams rye sourdough starter
- 15 grams salt
- 380 grams water hand warm
- some seeds to your liking as topping
- some flour (rye or spelt) for dusting the work surface
- 50 ml water
- some fat (for the baking dish)
The day before: prepare dough
- The day before, knead all the ingredients in the food processor in 10 minutes until an even dough has been formed.
- Let the dough rise overnight in a large bowl. The dough is best prepared around noon the day before. Let rise during the day in room temperatures.
- Place in the fridge overnight. This makes it a little firmer and gets a nice aroma.
Baking day: divide up and form bread rolls
- In the morning, place a metal bowl in the oven and preheat the oven to 230 degrees (circulating air).
- Flour the work surface, add the dough and dust with flour. Form the dough by hand to a roll, not applying too much pressure. ut off 12 doughpieces of the same size and set aside.
- Gradually fold each dough several times to a ball, fold in the corners of each one over the dough, turning again and again. This technique is called "round effect". The dough becomes firmer and slowly comes into its round shape. Finally, with a little pressure, work around into a roll, which is called "long effect". Set aside the dough on the floured work surface.
Baking day: Into the mould and bake
- Grease the baguette mould well with a little fat. Place the buns in the mould with a little distance from each other.
- Cut each bun in the middle (not too deep), where the dough will rip in in a controlled manner. Brush the buns with a little water and sprinkle the grains over them. Put the baking tin on the middle tray in the oven and add 50 ml of water to the metal bowl, close the oven door immediately - do not burn on the hot steam.
- Bake the buns for about 22 minutes at 230 degrees of circulating air until they have the desired colouring. Depending on the oven, the baking time may vary.
- Drain the water vapor after about 10 minutes for a nicely crisp crust,. To do this, carefully open the door and dodge the vapour.
Baking day: let cool and enjoy
- Allow the buns to cool slightly on a cake rack.
- Call the family for breakfast and enjoy the buns. Enjoy your meal!
An important ingredient is rye sourdough, this recipe is quite simple and corresponds to my recipe: https://www.backenmachtgluecklich.de/rezepte/sauerteig-ansetzen-anleitung.html