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 nutritious, healthy and delicious!
A very hot stone or brick oven is a necessity to bake the artisan bread.
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.

  • 30 g Old dough
  • 290 g Bio Rye flour #997
  • 100 g Bio German #550 flour
  • 190 ml Water, warm
  • 5 g Active dry yeast
  • 2 tsp Sugar
  • 1 tsp Salt
  • 30克 老面
  • 290克 有机黑麦粉 #997
  • 100克 有机#550粉
  • 190毫升 温水
  • 5克 干酵母
  • 2小勺 砂糖
  • 1小勺 食盐
  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.
  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.
  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.


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