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–+ servings
rustic rolls
Print Recipe
5 from 1 vote

Rustic Rolls

Rolls with Spelt, Rye and Semolina Flour
Prep Time10 minutes
Cook Time20 minutes
resting time13 hours
Total Time13 hours 30 minutes
Course: Bread
Cuisine: German
Keyword: baking, Bread, rolls, vegetarian
Servings: 6 rolls
Author: Barbara

Ingredients

  • 180 g Spelt Flour or Wheat Flour
  • 110 g Rye Flour
  • 100 g Semolina Flour
  • 150 ml Water luke warm
  • 150 ml Milk luke warm
  • 3 to 4 g dry yeast
  • 8 g Olive Oil
  • 8 g Salt
  • some extra rye flour
Metric - US Customary

Instructions

  • In a large mixing bowl, combine the rye, spelt, and semolina flour.
  • Add the milk and water, then sprinkle the yeast on top and wait for the yeast to start to bubble.
  • Start mixing the dough with the kneading attachment on the lowest speed for 10 minutes.
  • Slowly add the oil and a little later the salt.
  • After 10 minutes, increase the speed to one step higher and continue to knead for another 5 minutes.
  • Shape the dough to a ball, leave it in the bowl and cover airtight so it won't dry out.
  • Let rest for about 20 minutes or until you see a slight increase in the size of the dough, then put the bowl into the fridge overnight or 12 hours.
  • The next morning, carefully remove the dough from the bowl. It should have increased in size and show bubbles.
    DO NOT KNEAD THE DOUGH!
  • Carefully divide the dough into 6 portions of equal size (as good as possible).
  • Take one dough piece and strech it carefully, then fold the farthest side towards the closest side and press together. Repeat until a tight log as been created but make sure you still have the air bubble in the dough. Work carefully!
  • Place the rolls on a baking linen or flouered kitchen towel with the seam down.
  • Cover with the linen or towel and let rest for about 45 minutes or until the size has increased a good amount. Best temperature for this process is 22°C / 72°F.
  • Preheat the oven to 230°C / 445°F.
  • The overall baing time will be 20 minutes BUT you will ...
    ... first, bake the rolls for 10 minutes with steam (see video)
    ... then open the oven door wide to release the steam, then close the oven door and bake for 5 minutes
    ... last, open the oven door slightly and put something between the oven door and oven to keep it slightly open and bake like that for another 5 minutes.
    Remember that ovens can be different and baking times might vary.
  • Remove the rolls from the oven and let cool.
  • Enjoy with cold cuts or cheese or with jam, nutella, honey ... or just put a Schnitzel in it.