Rye Bread Rolls(Thermomix)

Rye Bread Rolls

Ingredients

• 200 g strong white bread flour, plus extra for dusting
• 180 g water
• 1 ½ tsp dried instant yeast
• 100 g rye flour
• 10 g honey
• 1 tsp fine sea salt
• oil, for greasing

Preparation

1. Avoiding blade, place 50 g bread flour, 50 g water and yeast in mixing bowl then mix 10 sec/speed 3. Scrape down sides of mixing bowl with spatula then leave to rest in mixing bowl for 15-20 minutes until bubbles form on the surface.
2. After this time, add remaining 150 g bread flour, rye flour, honey, remaining 130 g water and salt then knead 2 min/. Leave dough in mixing bowl for 10 minutes then knead again 2 min/. Leave dough in mixing bowl for 2 hours until risen.
3. Line a large baking tray with baking paper. Tip risen dough out onto a floured surface and, using spatula, divide into 12 equal-sized pieces. Roll each into a ball then place on prepared tray. Cover with greased cling film and leave to rest for a further 1-1½ hours. Towards the end of this time, preheat oven to 200°C.
4. Dust rolls with a little flour then bake for 12 minutes (200°C). Transfer to a wire rack and leave to cool before serving cold or slightly warm.

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Hints & Tips

• • Adding rye flour to a dough brings with it another flavour dimension. Both malty and nutty in taste, the dough will be slightly darker in colour and denser than a bread made purely from white bread flour. An easy, everyday bread recipe, these rolls would make a good accompaniment to a bowl of soup or can be filled for sandwich rolls for a weekday lunch on the go.