Tanja’s blog is a constant source of cooking inspiration and I have tried yet another one of her bread recipes, this time one for overnight spelt-rye rolls. Ever since I returned from my trip to Germany, the land of bread, – oh, just over three month ago – I’ve been missing the fresh rolls for breakfast. Ha, who am I kidding? I am ALWAYS missing German rolls and bread. So, this was the perfect recipe to try upon my return a couple of months ago and I am finally sharing the recipe.
I slightly changed the ingredient list, but they were super-easy to prepare and so tasty!
- 350g (12 oz) spelt flour
- 200g (7.5 oz) rye flour
- 10g (0.35 oz) salt
- 5g (0.18 oz) active dry-yeast
- 25g (o.9 oz) liquid honey
- 400g (14oz) lukewarm water
- The night before, mix the flour, salt and dry-yeast in a bowl. Add honey and water (I mix them together beforehand) and knead for 2 minutes on low, then 6 minutes on medium speed (I use my KitchenAid with kneading hook) until smooth. Cover with a kitchen towel and let sit for an hour at room temperature. Briefly knead again and then cover and put in the fridge over night.
- The next morning, let the dough warm up at room temperature for about 30-60 minutes. Dust your countertop with flour and then carefully place the dough on the flour and loosely roll the dough into a 16-inch strand. Then divide into 8 pieces and slightly twist each piece.
- Line a baking sheet with parchment paper and let the 8 rolls rise again for about 30 minutes.
- Meanwhile, heat the oven to 480°F and place a small bowl with water on the bottom.
- Transfer the baking sheet to the oven and bake the rolls for 10 minutes. Then open the oven door to let built-up steam escape. Spray the rolls with a little bit of water and then bake for another 10-15 minutes until lightly browned.