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.
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.