Recipe for sourdough rolls with rye and quinoa
Yesterday, I baked these delicious sourdough rolls. I used the same recipe as for my sourdough bread, but this time I added some rye flour to make them a bit coarser.
I added quinoa on top and bottom to make them a bit healthier, but it also gives a delicious flavor.
I like a roll with butter, cheese, and strawberry/raspberry jam; it’s the best I know on freshly baked rolls.
The rolls have a hydration of 71.4%.
Equipment
- Stand Mixer
- Bowl
- Knife
- Oven
- Baking Tray
- Baking Paper
Ingredients
- 400 gram Wheat Flour
- 50 gram Rye Flour
- 150 gram Sourdough active
- 300 gram Water
- 11 gram Salt
- Quinoa
Instructions
- 1. Mix everything together in the stand mixer for about 10 minutes on high speed, until the dough clings to the hook. 2. Place the dough in a bowl or container and let it rise for 2-3 hours. 3. Put the dough in the fridge overnight 4. Sprinkle the countertop with quinoa, gently pour the dough on top, and sprinkle with quinoa 5. Cut the dough into pieces and place them on a piece of baking paper. 6. Preheat the oven for an hour at 250 degrees Celsius (482 degrees Fahrenheit) with the baking steel or pizza stone (editor’s note: an alternative is an upside-down cast iron pan). 7. Place the rolls in the oven and bake with steam for 10 minutes (e.g., a tray with boiling water at the bottom of the oven). 8. Remove the steam (take out the tray with water or open the oven door briefly) and bake for about 10 minutes more, or until they have a dark color.
