Hard Rye Rolls / 有机黑麦硬包


One of the best things I find about Germany is her widest variety of bread. All sorts of forms, shapes, styles and tastes. Most German bread varieties are Mischbrote/mixed bread and two thirds contains rye flour. Rye flour is rather dark and usually blended with wheat to make a hardy rye bread loaf, which frequently baked with a wild yeast rather than commercial yeast. Rye is high in carbohydrates and provides small quantities of protein, potassium, and B vitamins. So it's very nutricious, healthy and delicious!
A very hot stone or brick oven is a necessity to bake the artisan bread.

I am sending this to Nick by iamafoodblog



The knife/razor blades I have bought from the supermarket is not the lamé, with which those professional French bakers use to slash the loaves before putting them into the hot oven, but with its snap-off blade, is perfect for the job.

  1. Sprinkle yeast and sugar over warm water in a large mixing bowl. Stir it with a fork until foamy and set aside for 10 minutes. Add in rye and all-purpose flour. Stir at the low speed for about 1 minute. Tear off the old dough into smaller pieces and drop them in the bowl. increase the speed, stir and knead until the dough has become soft and elastic. Place the dough ball in a lightly greased bowl, cover and let rise for 35 minutes. Roll the dough out on a lightly floured board and knead in the salt until well-dispersed. Form the dough into a ball and return it to the bowl. Cover and let rise for 35 minutes.
    温水放入搅拌盆,洒入酵母和砂糖。用叉子拌化后静置10分钟。加入黑麦粉和中筋粉。低速搅拌约1分钟。老面撕小块加入搅拌盆,提速搅拌揉搓至面团柔软有弹性。放到一个抹了少许油脂的大盆里,盖上保鲜膜醒35分钟。取出面团放在洒了少许面粉的台面上,加入食盐慢慢揉匀。面团揉圆后放回盆里,盖上保鲜膜醒发35分钟。
  2. Flatten the dough by pressing the air out, fold and round up into a ball. Cover and proof until doubled in bulk, about 45 minutes. Prepare a large baking tray lined with a parchment paper. Dust the paper with some rye flour. Divide the dough into 12 equal pieces. Flatten each small dough and shape each into an oval. Place them on the prepared tray. Cover with a kitchen towel and let rise until doubled.
    面团拍扁排出气体,将面团四折,揉圆后放回大盆,醒发45分钟至双倍大。准备一个大烤盘,铺上烤纸,洒些黑麦粉。将醒好的面团分割成12小块。每块面团拍扁排气揉成椭圆状。放入备好的烤盘,盖上餐布醒发至双倍大。
  3. Place a shallow pan at the bottom of the oven. Preheat the oven to 210C/425F. Brush the tops of rolls with a little water. Slash the top with a razor blade. 5 minutes before baking the bread, pour one cup of hot water into the shallow pan. Close the door of the oven and let boil for 5 minutes to create steam. Bake the bread for 18 minutes until golden brown. Remove from oven and cool on the rack.
    烤箱底部放入一个浅盘,预热至210C/425F。在面团表面刷上少许水后,用刮胡刀片划痕。面包送入烤箱5分钟前,打开烤箱,往浅盘内倒入一杯热水,关闭烤箱门,让热水沸腾5分钟以产生蒸汽。面团入炉烘焙18分钟直到金黄。取出置于架上晾凉。

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