Our second recipe for #RyeJanuary, scrumptious Rye Rolls, just like my grandmother (Bedstemor) used to make for us on summer holidays in Jutland.They are perfect for lunch.
500g white bread flour
400g dark stoneground rye flour
2tbsp malt barley or you can use dark treacle if you can't get hold of this
50g fresh yeast
Rye flakes to decorate
This recipe is best made with a mixer and a dough hook. Rye is incredibly sticky flour to work with.
Crumble the yeast into the water and mix it so that the yeast dissolves. Add the syrup to the water mixture and stir.
Now add the two flours and salt.
For best results start on a low speed for 3 to 4 minutes. Then push it up to a medium speed for 10 minutes. Stop the mixer and have a look at the dough. You are looking for the dough to come away from the mixing bowl, this is the sign that the gluten structure is starting to come together.
Now whack up the speed to the maximum for 3 minutes.
Using a dough scraper, tip all the dough out onto a surface and then slap and fold it into a smooth ball.
Transfer to a clean bowl and cover with clingfilm and a kitchen towel and leave to prove until it has doubled in size. ( If your kitchen is cool, this can take up to 3 hours)
Once the dough has doubled, make 15 to 20 x 90g balls of dough. Place them on your baking tray with 2cm apart as they will rise and spread.( see instagram) Cover with a tea towel for 30 minutes. If you want to decorate them, baste with an egg and sprinkle with oats or rye flakes. Bake at 200c/400f gas mark 6 for 30 minutes.
Leave to cool on a rack and then eat !