Bread and Better

Bread and Better

Tuesday, 4 June 2013

Rye Bread Rolls


May was a busy month for me baking wise, which was a very good thing but it left me with very little time to write (hence why I haven't posted for a while!). Last week for tea my mum had made some delicious beetroot burgers and to go with them I thought I would make some rye rolls to use as burger buns. 
    Rye flour is something that I have wanted to experiment with for a while, but have I have only recently got the opportunity (trying to find it in the small town where I live isn't that easy). Rye flour makes a very dense bread, so I decided to mix it with some white bread flour to create lighter buns whilst still keeping the nutty rye flavour.
    To make the rolls I mixed 250g of rye flour, 250g of strong white flour, 7g of dried yeast and a teaspoon of salt with about 400ml of water (the amount of water depends on your bread flour, and remember with bread dough 'the wetter the better') and kneaded for about 10 minutes. I then left it for about an hour by the oven, shaped into 8 rolls (makes 8 quite big rolls you could probably get about 10 to 12 smaller ones), left to rise again and then baked in a very hot oven for about 15 minutes.
   They were delicious but very filling! 


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