Recipe: Rye Bread Rolls with Walnuts

You can make these white and rye flour bread rolls in a jiffy. They taste best fresh from the oven. Recipe by Judith Erdin, streusel.ch

Ingredients:

• 300 g white flour
• 200 g dark rye flour
• 11 g salt
• 11 g fresh yeast
• 360 g cold water
• 10 g apple cider vinegar
• 100 g walnuts

Instructions:

1. Place the white flour, rye flour and salt in the mixing bowl of the food processor, crumble in the fresh yeast and add the cold water and apple cider vinegar. Knead the ingredients for 12 minutes until they come together in a moist, sticky dough (food processor: speed 1).
2. Go up to the next speed up and knead the mixture for another 2 minutes until it forms a soft, sticky dough (food processor: speed 2).
3. Add the walnuts and knead for about 1 minute to incorporate the nuts (food processor: speed 1).
4. Then cover the dough and leave it to rest in the mixing bowl of the food processor for 2 hours at room temperature.
5. Place a bread baking stone (or an inverted baking tray) on the lowest rack of the oven and preheat the oven to 240°C using top and bottom heat.
6. Line a rectangular tin (18×25 cm) with a linen cloth dusted well with flour and place the dough inside. Flatten and press it into the sides and dust it again with a little flour. Cover the dough and allow it to rise at room temperature for 45 minutes.
7. Gently tip the dough out of the tin and cut it into eight rectangular pieces. Take care not to press the air out of the dough. Carefully place the rolls on a sheet of baking paper and, using a baker's peel, transfer them straight onto the bread baking stone or baking tray (together with the baking paper) in the hot oven. Open the oven door slightly and spray plenty of warm water into the oven. Close the door right away and bake the rolls for 10 minutes.
8. Open the oven door for 2 seconds to allow steam to escape and finish baking the rolls for another 10 minutes or so.
9. Remove the rolls from the oven and allow them to cool on a wooden board or cake rack.

Tips

• When leaving the dough to rise, place it in a rectangular gratin dish or similar dish.
• Dust your worktop and the dough with plenty of flour when shaping your rolls.