Berlin Cobbler Boys 100% Rye Rolls

I made Berlin Cobbler Boys from "The Rye Baker", with some substitutions based on my preferences and cupboard:

• I replaced 14g barley malt syrup with 3-5g water, because I want to avoid sugar for health reasons
• I replaced the light rye flour with coarse rye meal/pumpernickel because I like the added fiber and flavor
• I grabbed fennel seeds  rather than caraway from the cabinet, for the dough
• I used an everything bagel  seed and salt blend for the topping

Berlin Cobbler Boys Photos

The  high 49% prefermented medium rye plus the remaining  pumpernickel yielded a delicious rye flavor, with a subtle contribution from the seeds in the dough and the topping.  The crumb is tight but not as dense as you might expect.  

The formula is pretty easy, with just one sponge the afternoon before and the final dough mixed, fermented, shaped, proofed, and baked the next morning.  

I like almost anything on rye; these were great with some comte cheese - I can't wait to get some lox.