The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Light Rye Rolls

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Salilah's picture
Salilah

Light Rye Rolls

Based on a recipe from cityhippyfarmgirl through Yeast Spotting:

http://cityhippyfarmgirl.com/2011/09/20/golden-light-rye-rolls/

I thought I'd give these a go.  I didn't have the malt flour, and my shaping is not quite up to scratch - so I went more for the rustic look and didn't do the rye wash.  Also I didn't have flaxseed so used linseed instead!

Recipe:

200g starter at 100% hydration (I did this as a preferment from starter to make sure it was lively after a week in the fridge)
250g strong white bread flour
100g rye flour
50g golden flaxseed
250g water
10g salt

Method:

Mixed all except salt for an autolyse of about an hour.  Quite a few S&F over about a 4 hour period - quite a sticky dough!

Cut into 6 chunks and roughly shaped for a 20min rest; shaped into batards (couldn't quite get the points from the original) and proofed for about 2 hours on a teatowel until well risen.  Bedtime dictated timing for baking - so I didn't really check if they were fully proofed.  10mins under a cover at 220C, then 20mins uncovered at 220C (turning once) - this felt quite long for rolls, but they are quite big!

And - for those who would prefer to see the real colour rather than the jazzy iPhone photo:

Toasted for breakfast - very nice flavour, "yum" said OH, "tasty - but a bit like a crumpet" (not too sure what this bit means!)

Would do again...

Comments

Syd's picture
Syd

Those look great.  I thought flaxseed and linseed referred to the same thing.  I stand to be corrected, though.

Syd

Salilah's picture
Salilah

Nope - you are right!  I checked wikipedia and they do seem to be the same!

Nice in bread - I used them previously with a 12-hour soak, but they seem fine without it as well...

cheers!

lumos's picture
lumos

Lovely, rustic looking rolls, Sali!

They must've tasted great, too, with rye and flaxseeds.  Will try this very soon myself, too.

Thanks for sharing. :)

lumos

Salilah's picture
Salilah

Yup rustic is definitely the right word!

I think I did them slightly higher hydration than the original recipe, which had a much smarter shape (see link at top of post)

They did taste good - nice for lunch today (though I'm still finding my crust goes chewy after about 12 hours, quite an effort sometimes!)

cheers!

Salilah

ananda's picture
ananda

Hi Sali,

They look lovely for breakfast.   I also thought flax and linseed were the same.

Best wishes to you

Andy

Salilah's picture
Salilah

and yes they are the same - oops :-(

nice rolls though, I'll do them again - though OH comment when I said this was "you never do the same bread twice!" which while not totally true is close... I know I should keep to one recipe to really practice getting it right - on the other hand, there are so many interesting breads out there!

S

AnnaInMD's picture
AnnaInMD

is that a high-protein flour as in 14% roughly ?  I was thinking of using King Arthur Sir Lancelot which is about 14%.

Thanks much, the rolls look great !

Anna

 

Salilah's picture
Salilah

The flour I use is from Waitrose - Very Strong Canadian White Flour - 15g of protein per 100g so "very" high!

Its habit as much as anything else, I've also used Allinson Very Strong White (for other recipes) which is fine - I'm not expert enough to really tell the right flours to use, I just like the Canadian one!

Your 14% one should be fine I'd think - good luck and let us know how it works out

AnnaInMD's picture
AnnaInMD

I appreciate it :)

Anna

 

Ruralidle's picture
Ruralidle

A lovely bake, Sali.  They look really appetising.

Best Wishes

Richard

SallyBR's picture
SallyBR

Very nice rolls!   I might try them this coming weekend,  love a different type of shaping for a change.  I tend to do the "boules" over and over and over

 

Plus, it's nice to have small rolls around, I bet they can be frozen too