• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
Nordic kitchen stories logo

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Breakfast
    • Brunch
    • Cakes
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Fika
    • Fish
    • Foraged Food
    • Gluten-Free
    • Healthy
    • Lunch
    • Main
    • Nordic
    • Pickling
    • Preserving
    • Salads
    • Sharing
    • Snacks
    • Soups
    • Sourdough Baking
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Workshop
    • Nordic Baking Workshop
    • Pastry – Savoury Tarts
  • Work with me
  • About
  • Yulefest Ebooklet

Nordic Rye Sourdough Rolls

10th November 2022 by Louise
Nordic Sourdough Rye Rolls
Nordic Sourdough Rye Rolls

Once you’ve baked sourdough bread, there really is no going back. Supermarket sourdough just doesn’t cut it. It often contains citric acid and commercial yeast, in other words it’s ‘Fauxdough’.  This sourdough has developed taste over many hours, fermented to perfection, and then baked until deep caramel in colour with a crunchy exterior. This is my Nordic Rye Sourdough Rolls Recipe.

I say it’s my recipe, a good friend, who happens to be Finnish alerted me to the recipe. It was infact written on the back a packet of rye malt grains she bought on a trip home. The originally recipe calls for commercial yeast. We both love to bake with wild yeast, so it just had to be converted, I have made a few other adjustments too.

There are a few ingredients you may need to purchase before you begin. Firstly kefir, this cultured milk is an extremely versatile baking ingredient and when substituted for milk, buttermilk or water, will produce a delicious and healthy twist for many bakes and dishes. It adds a lovely softness to the crumb here. Secondly, cut malted rye grains they provide a little texture and extra fibre. Finally black treacle, you may wonder why this is added. It gives the bread a wonderfully rich caramel colour and pleasant taste. It’s also rich in nutrients, including iron, calcium and potassium.

The process is very straightforward. All the dry ingredients are combined in a bowl, with exception of the salt. The starter must be active i.e. very recently fed and doubled in volume. This is mixed with the kefir, oil and the majority of the water. You’ll notice I weight liquids; I do this because it’s far more accurate. The salt and remaining water are then added after half an hour. Stretch and fold 3 times and it then it’s covered and goes straight into the fridge to prove overnight.

Nordic Rye Sourdough Rolls
Small cracks appear when they are ready to bake.

The next morning, simply divide into 16 pieces, shape gently and sprinkle with extra rye flour. The second proving time will vary, depending on the temperature in your kitchen.

Gently prick with a fork 3 times.

Then pop in the oven to bake for up to 25 minutes. You will enjoy the amazing aroma when they are done, guaranteed. Not only delicious, healthy too!

Nordic Rye Sourdough Rolls
Print Recipe
5 from 2 votes

Nordic Rye Sourdough Rolls

Delicious and nutritious Nordic Rye Sourdough Rolls make the perfect accompaniment to smoked or pickled fish. Or simply with cheese or butter.
Prep Time40 minutes mins
Cook Time25 minutes mins
Proving time12 hours hrs
Total Time13 hours hrs 5 minutes mins
Servings: 16 rolls

Ingredients

  • 80 g chopped rye grains soaked for 30mins in 200g boiling water
  • 125 g active rye sourdough starter 100% hydration
  • 300 g wholegrain rye flour organic
  • 125 g strong wholemeal flour organic
  • 175 g strong white flour organic
  • 12 g fine sea salt
  • 50 g black treacle
  • 30 g sunflower oil or melted butter
  • 150 g kefir
  • 200 g water

Instructions

Late afternoon.

  • Begin with the chopped rye grains, place them in a bowl and add the boiling water. Set aside for 30 minutes.
  • Place all the dry ingredients in a bowl, with exception of the salt. In another bowl mix the kefir, oil, black treacle and 175g of the water. Now add the rye starter and whisk to combine. Pour over the dry ingredients with the soaked rye grains. Give it all a good mix. Cover and leave for 30 minutes. This stage is called autolyse.
  • Now add the salt and the remaining water. Using your hand squeeze the dough to help incorporate the water and salt. It is a fairly wet mix. Cover and leave for 20 minutes. Now take a portion of the dough and pull and fold over on itself. This is called stretch and fold. Because there is less gluten in rye flour this is a little tricky but the idea is to try and incorporate air in the dough. Do this twice more, at 20 minute intervals. Once this is done, cover and place in the fridge overnight. (Prove for up to 12 hours).

First thing next morning.

  • Gently scoop out the dough out of the bowl with a scraper onto a (rye) floured work surface. Very gently dived the mixture into 16 even pieces, (approximately 85g each). Gently shape, don’t be too heavy handed, you don’t want to knock out any air from proving overnight in the fridge.
  • Preheat the oven 220°C fan.
  • Place the rolls on a lined baking tray and sprinkle with a more rye flour. Cover with a clean tea towel. In my kitchen (21C) they take 2 hours 45 minutes to prove. Small cracks will appear on the surface when they' re ready to bake. Gently prick with a fork 3 times. Place on the middle shelf of the oven and bake for 22-25 minutes. When you tap on the underside they should sound hollow. Cool on a wire rack. Eat on the same day or freeze for up to 3 months.

Notes

If you use a white starter you can easily convert it. Take 20g of your regular starter, add 80g each of rye flour and water. Leave to double in volume, you’re then ready to proceed with the recipe. You will have a little left over if you then want to continue to feed with rye flour.
Freshly baked!

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email
Category: Autumn, Baking, Healthy, Nordic, Sourdough Baking, WinterTag: baking, Bread, gut friendly, healthy, nordic, scandinavian, scandinavian flavours, sourdough, sourdough starter, swedish
Previous Post:Swedish Apple TartSwedish Apple Tart
Next Post:Hake, Celeriac Puree, Mustard Leek SauceHake, Celeriac Puree, Mustard and Leek Sauce

Reader Interactions

Comments

  1. Karen Deuschle

    5th December 2022 at 2:02 pm

    Wondering if there’s a good substitute for the chopped rye grains? Thanks!

    Reply
    • Louise

      5th December 2022 at 5:29 pm

      Hi Karen,

      Are you able to buy any other chopped grains? If not, you could try a seed blend, which I would recommend soaking, as per the recipe.

      Reply
  2. Anna

    7th January 2023 at 7:28 pm

    5 stars
    These are such delicious rolls. We have made several batches and love them!

    Reply
    • Louise

      8th January 2023 at 8:47 am

      So lovely to here Anna, thank you for taking the time to comment.

      Reply
    • Veronika Hanson-Pitkoff

      30th August 2023 at 2:35 am

      5 stars
      I just made these today and I am pleasantly surprised that the rolls turned out as planned. The recipe was easy to follow and the rolls were tender but hearty with a wonderful rye flavor.

      Reply
      • Louise

        10th September 2023 at 3:12 pm

        Thank you for taking the time to comment Veronika.

        Reply
  3. Vi

    10th March 2023 at 7:55 am

    Is there any suitable substitute to the black treacle? It is very hard to find black treacle and molasses of good quality in country. If so – in which proportion?

    Reply
    • Louise

      14th March 2023 at 7:45 am

      Hello Vi, you could use honey, your loaf won’t be as dark but it will still taste good.

      Reply
  4. Olga

    16th July 2023 at 1:27 pm

    Thank you so much for your ideas and inspiration. 🙂

    Reply
    • Louise

      24th July 2023 at 3:10 pm

      My pleasure Olga :-))

      Reply
      • Argi

        6th August 2023 at 8:16 am

        Dear Louise,
        Thank you so much for sharing this recipe. I was wondering if it w would be good to skip the kefir? Or would you advice to substitute with something else?

        Reply
        • Louise

          6th August 2023 at 8:25 am

          Hi Argi,
          If you’re not a fan of kefir it can be replace with natural yogurt or milk. Hope this helps.

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
.
.
.
.
.
#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
Could there be a more festive-looking soup than th Could there be a more festive-looking soup than this? With the arrival of December on Friday, my attention turns towards Christmas and all its preparations…

I made this nourishing and hearty bowl of goodness using the 'Maris Bead' Fava Beans from my variety box from Hodmedods. A riff on Olia Hercules recipe for borsch.

Here’s what I did…
If using dried beans, drain the soaked beans and cook in a saucepan of boiling water for 45-60 minutes or until soft.
Pour 1.5 litres of veg or chicken stock into a large saucepan, put on the hob over a medium-high heat and bring to the boil. Add approx 300g diced celeriac or potato to the pan and boil for about 8-10 mins.

Heat a generous glug of olive oil in a large shallow pan over a low-medium heat. When it’s hot, add a finely chopped onion and cook, stirring, until it softens (approx 10 mins). You’re looking to slightly caramelise the onion and. Now add 2 large peeled beetroot, cut into matchsticks (I used a mandolin) and cook for 5 minutes before stirring in a can of chopped tomatoes.
Boil for a few minutes, then tip the contents of the frying pan into the saucepan with the stock and potatoes/celeriac. Add half a small white or red cabbage and drained beans. Simmer for 3-4 minutes – you may need to add more stock or water to loosen. Taste the soup, season if necessary.
Ladle the soup into bowls and serve with crème fraîche or Greek style yogurt and a few chopped fronds of dill, parsley & sunflower seeds.
Yesterday morning began early with a refreshing ch Yesterday morning began early with a refreshing chill in the air and stunningly bright blue skies. My Pepparkakor workshop at @the.maker.space was delightful, filled with both familiar and new faces. We made, baked, and decorated dozens of ginger thins. 
We don’t get many winter days like this so I couldn’t resist taking a walk under the afternoon sun. Did you notice the angle cloud? 

#workshops #learnsomethingnew #pepparkakor #oxfordshire
Interesting feedback on your preference between Re Interesting feedback on your preference between Reels and stills on stories! It appears most of you favour stills. This post was initially going to be a video, well I’ve struck half way between the two😅 (video now on Stories, saved in highlights).

We enjoyed them paired with pickled red cabbage, quinoa and salad for lunch. They're also great as part of a mezze meal or served smaller as canapés. 

Yellow Pea & Pumpkin Croquettes 

350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

1. Place the yellow peas (or split peas) in a bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
2. The next day, drain the peas and combine them with the onion, garlic, parsley and coriander. Pulse in a food processor 2-3 times, (if using split peas pulse twice) until it is finely chopped, but not mushy or pasty, and holds itself together. Once processed, add the spices pumpkin, baking powder, 1/2 teaspoon salt. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for 1 hour or until ready to use.
3. Shape into croquettes, brush with oil and grease the air fryer tray too. Airfry on 160C for 15-20 minutes or until golden. Serve with Herby Greek yogurt.
Been a while since I shared one of my celebration Been a while since I shared one of my celebration cakes! For those who've followed me for a while will know chocolate isn't my top pick, however I adore designing chocolate cakes. 

This one taught me not to recommend it as a birthday cake... Picture it with candles and delicate chocolate curls - chocolate snowflakes, if you will! 😳
Guinea Fowl Meatballs with Barley & Mushroom Risot Guinea Fowl Meatballs with Barley & Mushroom Risotto

Here’s a winter warmer!
It’s not often I post poultry or meat on my feed. I do occasionally like to eat it though, especially Guinea fowl, it’s such a tasty bird. This can be made with chicken too. 

300-350g minced Guinea fowl or chicken thighs 
1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

100g pearl barley, rinsed
1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
30g Parmesan, grated 
1 tsp cream cheese, full-fat

Fried crispy sage

(Serves 2-3)

For the meatballs. Place the grated courgette in a colander & sprinkle with a little salt. Leave for 20 minutes, then use your hands to squeeze out as much liquid as possible.
Transfer to a bowl with the chicken, garlic, spices, herbs, lemon zest, a generous sprinkling of salt & plenty of pepper. Using wet hands, shape into about 15 small balls.
Pour 1 Tbls oil into a large non-stick sauté pan, and place on a high heat. Once hot, add half the meatballs and fry for 2-3 mins, turning throughout until golden brown all over. Transfer the meatballs to a baking tray, repeat with the remainder. Now finish cooking in a preheated oven. 

In a frying pan, set to high, add a little oil and fry the mushrooms until golden. 
Heat a pan over a medium heat. Add a knob of butter & a little olive oil, once melted, add the onion a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent. Add the garlic and continue to cook for two minutes.
Now add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix &, once absorbed, add another ladleful, stirring now & again. Repeat until the stock is used up or the barley is tender approx 25 mins. *you may need to add a little more stock.
Add the mushrooms, taste & season to taste with S & P. Add the Parmesan, cream cheese & crispy sage.
Nordic kitchen stories logo

Sign up to receive my latest recipes by email

Copyright © 2023 · Louise Hurst · Privacy Policy · All Rights Reserved · Website by Callia Web