Rye Rolls with Flaxseed

Prep 20 min·Cook 25 min·Total 105 min·8 rolls·VEGETARIAN·240 kcal

Ingredients

150 gr (5.3 oz.) rye flour
350 gr (12.3 oz.) white wheat flour
2 tsp salt
5 gr dry yeast
1 tsp honey (or maple syrup for the vegan version)
350 ml (1 1/2 cups) lukewarm water
2-3 Tbsp flaxseed

Equipment: large bowl, measuring jug, stand mixer with dough hook or your hands, kitchen towel, baking sheet with baking paper, wire rack

Instructions

Make the dough

1.Mix the rye flour and the wheat flour in a large bowl and add the salt.
2.Dissolve the honey in the lukewarm water, stir in the dry yeast and let the mixture stand for 5 minutes until visible bubbles form. The water must be no warmer than hand temperature, water that is too hot kills the yeast.
3.Add the yeast mixture to the flour and knead everything by hand or with a stand mixer for 8 to 10 minutes into a supple dough. Knead in 2 Tbsp of the flaxseed and set the rest aside for the crust.
4.Let the dough rise covered in a warm place for 1 hour, until it has visibly doubled.

Shape the rolls

1.Preheat the oven to 200°C (390°F) conventional heat and line a baking sheet with baking paper.
2.Turn the dough onto a floured surface, divide it into 8 equal pieces and shape them into round rolls. Do not knead them too firmly, the air should stay in the dough.
3.Place the rolls on the sheet with plenty of space between them, spray them with water and scatter the remaining flaxseed and a little flour over them.

Bake

1.Put an ovenproof dish of hot water on the oven floor and bake the rolls for 20 to 25 minutes until they have a golden brown crust and sound hollow when tapped underneath.
2.Let them cool on a wire rack so the crust stays crisp.

Notes

Tip from my kitchen: the overnight proof is not an extra here, it is the actual trick. I make the dough in the evening, put it in the fridge and bake in the morning, and then the whole flat smells like a bakery while the flavor is incomparably stronger. With a fan oven bake at 180°C (355°F), otherwise the crust darkens before the middle is done. Traditionally two rolls are set so close together that they touch as they rise and are then pulled apart by hand, which gives the typical soft tear. And if you like, replace 1 Tbsp of the flaxseed with sunflower seeds.

Nutrition per serving: 240 kcal · 7 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook