Roggi-Rolls
The Roggi-Rolls are an absolute stunner in the snack-basket and are great with any meal. In terms of taste, the rolls can be refined with bread spice, caraway, roasted onions, etc.
Since I have included 2 recipe variations in my recent posts, I have again worked up various recipes.
- Variant 1. With bread dough (This is simply weighed out from a bread dough that has been prepared and left until further processing. If the dough will not be worked within an hour it should be placed in the refrigerator temporarily).
- Variant 2. With sourdough discard + dried leftover bed (for this variant the starter can be used from the refrigerator. It is not necessary to use refreshed sourdough- sourdough discard is used!)
ATTENTION: The amount of water can fluctuate slightly due to the different recipes – therefore always adjust the amount of water!!
Due to the amount of rye in the main dough, the kneading time must be reduced by approx. 20% compared to wheat rolls. Excessive kneading leads to a weakening in the dough. The work-up of the dough is made more difficult due to the stickiness, which is also noticeable in the baking process.
Recipe
For a dough weight of about 1200g/ 17 pieces, each 70g
Variant 1
Bread Dough
| 500g | Wheat Flour Type 550/700 | 100% |
| 250g | Cold Water | 50% |
| 400g | Bread Dough | 80% |
| 20g | Dark Rye Malt (If not available simply omit) | 4% |
| 15g | Malt | 3% |
| 12g | Salt | 2,4% |
| 8g | Yeast | 1,6% |
Variant 2
Rye Sourdough & Dried Leftover Bread
| 500g | Wheat Flour Type 550/700 | 100% |
| 370g | Cold Water | 74% |
| 200g | Rye Sourdough DY 200 | 40% |
| 40g | Dried and finely ground leftover bread | 8% |
| 20g | Dark Rye Malt (If not available simply omit) | 4% |
| 15g | Malt | 3% |
| 12g | Salt | 2,4% |
| 8g | Yeast | 1,6% |
Production
- With the All-in process knead for 5 minutes on slow and 4-5 minutes on fast.
- After mixing the dough is covered and allowed to rest for 30 minutes in the mixing bowl.
- After the dough is rested the dough is divided into 70g pieces and formed into rounds. Then place on a linen cloth with the seam side down and cover with cling film (doughs should not be pounded!!).
- After a further 40 minutes the doughs are formed- whip the rolls and with the seam side down set on a floured linen cloth.
- Final proof of approx. 40 minutes (dough can also be proofed cold-but this should be limited to 8-10 hours max.)
- To bake, the dough is placed on a baking tray with the seam side up, sprinkled with water and topped with caraway salt.
- The rolls are baked at 240°C with strong steam for 15-16 minutes (with consistent temperature).
- The steam can be released towards the end of the baking time- improved crust formation.
