Homemade bread and baked goods not only taste incredibly delicious, but you also know exactly what goes into them. Plus, they are much more digestible than store-bought rolls.
For the past two years, I’ve been experimenting with baking bread and rolls/buns. I’ve tried and tested a lot, and now it’s time to share these recipes with you. I hope you have fun baking them and that the result is at least as delicious and enjoyable as it is for me :-).
Yeast – For my rye rolls, I use dry yeast. Dry yeast has the advantage of lasting a long time in the pantry, so if something comes up, and I have to postpone baking for a few days, it’s not a problem at all. Plus, it’s super easy and convenient to use, even for beginners or when time is tight. Foolproof & easy. We love that :-)!
If you prefer to use fresh yeast, that works just as well. Simply replace the packet of dry yeast (which is about 7 grams) with 10 grams of fresh yeast.
Liquid – The water for the dough should be lukewarm so that the yeast bacteria feel comfortable. It must not be cold water, but also not too hot. To check the right temperature, simply test the water with your finger. That’s the best way to tell if the temperature is right.
Flour type – If you don’t have the specified type of flour at home, you can use a different one. You may just need to add a little more water to the dough. However, the specified types of flour should not be mixed with other types. So, the proportion of wheat and rye should remain the same.
Baking with steam – If you have an oven with a steam function, you should use it for the rolls. I bake them with three bursts of steam (100ml each). Otherwise, you can place a heat-resistant dish/bowl with a wide opening filled with hot water (300-500ml) in the oven. Alternatively, you can place ice cubes in a bowl or on a baking sheet and put them into the oven. Simply put them in the oven at the same time as the rolls and close the door immediately. Another option is to spray water into the oven with a spray bottle, then immediately put the rye rolls in the oven and close the door.
Enjoy! — And remember, homemade bread is not only delicious but also makes your home smell like a bakery, so you’ll impress your guests and neighbors with your baking skills :-).
Recipe – approx. 10 pieces:
350g wheat flour [Type 700 – in Austria // Type 550 or alternatively: Type 812 – in Germany]
150g rye flour [Type 960 – in Austria // Type 997 – in Germany]
1 tablespoon syrup (apple juice concentrate, rice syrup, agave syrup, …)
1 package = 7g dry yeast
5g bread spice mix (or caraway seeds whole or ground)
300ml lukewarm water
some rye flour
optional: whole caraway seeds, coarse salt
Kneading: about 8-10 minutes
Let rise: 30 minutes
Baking: 210°C – 20 minutes
Fill the ingredients into the mixing bowl one after the other and let them knead with the dough hook for 8 to 10 minutes until a homogeneous dough is formed.
Cover the dough bowl with a cloth and let the dough rest for 30 minutes.
Then divide the dough into 70-80g pieces. Form the dough pieces into balls and then shape them into flatter rolls, ensuring that they are not evenly closed. The dough closure (the non-smooth side) will be the crispy top of the rolls.
Place the rolls on a baking sheet lined with baking paper. Brush (or spray) the rolls with water and sprinkle with some rye flour using a small sieve.
Optional: Sprinkle the rolls with caraway seeds or coarse salt.
Loosely cover the rolls with a cloth again and let them rest for 10 minutes before putting them in the oven.
Bake the rye rolls at 210 degrees Celsius, if possible with lots of steam, for 20 minutes. After baking, allow the rolls to cool well.
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