Recipe for rugfler
Rye rolls, perfect homemade sandwich bread for lunch packs.
These rye rolls are filling and can be topped with any desired deli meats, salad, dressing, etc.
Ingredients
- 6 gram Dry Yeast Or 25 grams of regular yeast
- 18 gram Coarse salt
- 12.5 gram Sugar
- 40.5 gram Oil
- 500 gram Water Lukewarm water
- 150 gram Rye Flour
- 300 gram Wheat Flour
Instructions
- Mix yeast, sugar, salt, and oil into lukewarm water.
- Add rye flour and stir it well into the water before adding the wheat flour a little at a time. The dough should be quite wet, so it sticks to your fingers.
- Turn the dough out onto a baking sheet lined with parchment paper. Put a little water on your fingers and flatten the dough until it is about 1 cm high and let it rise for 60 minutes.
- Cut the dough into desired sizes with a knife.
- Bake the rye rolls in a preheated oven at 220 degrees Celsius (428 degrees Fahrenheit) with fan-forced heat for 10 minutes
- Let the rye rolls cool on a wire rack