Rye rolls
I feel like such a Rube. I made a rye bread a couple of weeks ago and while it was good; it did not taste in the least like rye bread. Come to find out that the taste I associate with rye is actually caraway.
This recipe is derived from the BBA but I changed it some and it makes such good bread and so easy to make I will type out the way I did it.
4 ounces Hodgson mill whole rye flour
4 ounces water
1/8 teaspoon instant yeast
Mix together and let sit on the counter for 2-3 hours and then refrigerate 12-16 hours
Add to the preferment
9 ounces KA bread flour
4 ounces water
1 Tablespoon sugar
2 Tablespoons shortening
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast
2 teaspoons caraway seeds
Mix and knead until smooth
Bulk ferment about an hour at 70-72 degrees
Shape and let rise 1 1/2 hours
Bake at 350 for 20-20 minutes.
Shaped
After proofing
I scored one roll, obviously not needed.
Fuzzy pic of the crumb, we split the ugly one for a bedtime snack.