Gas station without pumps

2020 May 19

Rye bread rolls

Filed under: Uncategorized — gasstationwithoutpumps @ 23:50
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I decided that this week’s bread would be a rye bread, so I looked through Bernard Clayton’s The Breads of France and Joe Ortiz’s The Village Baker, but I didn’t find a recipe that I wanted to follow exactly.  So I’m making up my own, based on a combination of recipes.  I decided to do the recipe for La Tourte de Seigle in The Breads of France with a 3-day starter, but using some yogurt in the starter (sort of like the goat’s milk in the Jewish Rye recipe from The Village Baker).  I’ll also add raisins and shape the dough into rolls like Les Benoîtons from The Breads of France.

Starter:

½ cup warm water (105°–115°F)
¼ cup yogurt
1 teaspoon yeast
pinch salt
1 cup rye flour

Mix together in bowl, cover with plastic wrap, and let sit at room temperature for 1–3 days.

Dough:

all the starter (I’ll save a bit for a sourdough starter for next week)
1½ cup warm water (105°–115°F)
2 teaspoons yeast
1 tablespoon salt
1½ cup bread flour (original recipe has all-purpose flour, but I think the extra gluten will help)
3 cups rye flour
1½ cup raisins

Stir down the starter, blend in water, yeast and salt. Let sit for 3–4 minutes so yeast can dissolve.

Stir in bread flour.  Add rye flour a cup at a time until dough forms a mass.  Stir with wooden spoon or silicone scraper until dough has lost most of its stickiness and can be turned from the bowl onto floured surface.

Knead slowly until dough soft and elastic (about 6 minutes).  May need to start work with pastry scraper initially, as dough starts out very sticky.  Dust occasionally with bread flour to control stickiness. Put in greased bowl, cover, and let rise for 40–60 minutes.

Soak raisins for 10 minutes, then pat dry.

Punch down and flatten dough and spread raisins on top. Fold dough and knead until raisins well distributed.

Divide dough into 2-oz pieces and roll into balls.  Place on baking parchment on baking sheets, cover, and let rise until double in size (about one hour).

Glaze:

1 egg yolk
1 tablespoon milk

Remove cover, brush each roll with glaze, and cut X into top of each roll. Bake in preheated 400°F oven for 30–35 minutes, turning baking sheet at 15 minutes for more uniform baking.  Done when browned on the bottom and feel solid when pinched.

Cool on wire rack.

Update 2020 May 22: The rye sour smelled rather nasty (as might be expected for dairy products souring for 3 days), but the rolls came out well.  The dough is very sticky, so shaping the rolls required some practice and a lot of flour on the hands.  The recipe makes about 30 rolls.

Rye rolls cooling on the wire rack.

Rye rolls on a plate, with a pot of green tea for the bread-and-tea event.

 

3 Comments »

  1. […] saved a little of the starter from last week’s Rye bread rolls (diluted with white flour and water, with a little raw vinegar added to inoculate with […]

    Pingback by Whole wheat sourdough | Gas station without pumps — 2020 May 28 @ 21:20 | Reply

  2. […] from last week’s whole-wheat sourdough, which in turn came from the previous  week’s rye bread rolls, I’m going to make another sourdough loaf.  This time I’ll aim for a more traditional […]

    Pingback by White sourdough | Gas station without pumps — 2020 June 4 @ 20:21 | Reply

  3. […] with the sourdough starter that I’ve been using for the past three weeks’ breads: rye bread rolls, hole-wheat sourdough, and white sourdough. Focaccia is not traditionally a sourdough recipe, but […]

    Pingback by Sourdough focaccia | Gas station without pumps — 2020 June 10 @ 14:50 | Reply


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