What can be better than a divine aroma of freshly baked bread that gives us a feeling that we are at home 🍞❤️. I’ve just filled our home with this pleasant aroma 👩🍳. Ordered by my kids home-made rye bread is done! It is crisp outside as newly picked fruit, soft inside and tasty as from my childhood memories 🏡❤️.
The recipe is very classic based on yeast and sourdough. Here I used an dr. Oetker instant sourdough that was brought from Poland by my mother-in-law. Fantastic solution that makes our life easier ☺️👌🏻👩🍳
Quick and Easy RYE BREAD rolls
Ingredients:
- 570 g rye flour + a little extra all-purpose flour for the top of the bread
- 1,5 tsp salt
- 1,5 tsp brown sugar
- 1 pack active dried yeast
- 1 pack instant sourdough (optionally)
- 2 tbsp olive oil
- 400 ml hand-hot water
- Sesame for sprinkling
Cooking method:
1. Place dried yeast in a medium glass, plastic or ceramic bowl (don’t use metal one). Mix with sugar and 1/2 portion of lukewarm water. Leave this easy yeast starter for 15 minites to double it size in a warm place (I pre-heat an oven and put the mixture somewhere near it).
2. Turn the oven on (160C). Put flour in the baking tin and warm it slightly in the oven for about 8 minutes, then turn the oven off for now.
3. Tip the warm flour into a large mixing bowl and add salt, instant sourdough (optionally), easy yeast starter, the rest of water and olive oil. Mix first with wooden spoon until all the flour is incorporated. Continue mixing with the spoon until the soft, sticky dough comes away from the sides of the bowl.
4. Turn the dough on to a lightly floured work surface and knead: fold it over towards you, then push it down and away with the heel of your hand. Turn the dough, fold it, and push it away again. If the dough is too sticky to work with, leave it for 1-2 minutes to allow starches in the flour to absorb moisture. Knead for 8-10 minutes. During this process lift the dough up and drop down few times to release gluten. It helps to get a well-textured loaf. Continue kneading until dough is smooth and stretchy, with no visible lumps.
5. Shape the kneaded dough into a ball and place it in a large bowl, lightly greased with olive oil. Cover with oiled cling film to prevent the dough from sticking, and leave to rise at room temperature for 1,5 hours. You can prove dough overnight in the fridge, in order to slow the action of yeast and develop flavor.
6. After 1,5 h kneaded dough will have doubled in size. The dough is ready when it doesn’t spring back when poked – this means that the gluten is fluffy stretched. Turn it out onto a floured surface, punch to deflate it, and knead for 1-2 minutes.
7. Shape the dough into a sausage. Cut on equal 6 pieces. Shape each piece into a ball or oval, put them on the baking tray layered by baking paper or non-stick silicone baking mat. Make 3 light cuts by sharp knife on the top of each roll. Cover with a clean, damp tea towel, to help retain moisture in the dough. Leave to rise again in a warm place for 30 minutes, or until the dough has doubled in size.
8. Meanwhile preheat the oven to 220C. Remove the cloth from the proven bread rolls, sprinkle the loaf with flour and sesame, and spray them by water (this guarantees to get a perfect crust on the bread rolls). Add some water on the bottom tray of the oven or place ice cubes inside which increases humidity reducing cooking time. Place bread rolls in the oven. Bake for 15-20 min or until golden brown. Cool the bread on a wire rack.
