These wonderful wheat and rye rolls are not only beautiful to look at, but they also taste amazing. You can tweak the recipe to enhance the flavor by using extra virgin olive or pumpkin seed oil instead of the rather neutral vegetable oil.
Wheat and Rye RollsCourse: Breakfast, BrunchCuisine: GermanDifficulty: Medium
375 g / 13.2 oz all-purpose wheat flour
95 g / 3.4 oz rye flour
305 g / 10.8 oz cold water
10 g / 0.4 oz salt
a hazelnut-sized chunk of fresh baker’s yeast
15 g / 0.5 oz distilled white vinegar
15 g / 0/5 oz vegetable or canola oil
2 same size large baking sheets
- Prepare the dough: In a large bowl, whisk together wheat and rye flour. From the measured-out water set aside about 4 tablespoons and dissolve the yeast in it. Add salt to the rest of the water, stir until dissolved, and add to the flour. Finally, add the dissolved yeast to the flour mixture. Knead by hand until all ingredients come together and a slightly sticky dough forms. If necessary, scrape the sides of the bowl and incorporate the scrapings into the dough. Form the dough into a tight ball, then cover the bowl with a lid or aluminum foil. Set aside to rest and mature at room temperature (at least 72F / 22C) for 24 hours.
- Stretch and fold the dough: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you, and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl. After each stretching and folding cover the bowl, set it aside, and let the dough rest.
- Divide and shape: Transfer the dough onto a flour-dusted workspace. Gently stretch the dough into a rectangle. Using both hands, slightly lift the right side of the dough and fold it one-third of the way across the rectangle. Repeat on the left side. Carefully lift and fold the top and bottom sides in the same manner. With your fingertips, very gently press all over the surface of the dough to make it evenly thick. Using a bench scraper cut the dough lengthwise in half. Divide each half into 4 or 5 equal squares. Form each square into a tight ball by folding the corners down to the center, then gently stretching the surface downward. Place each roll, seam side down, on a floured dish towel, cover with a second dish towel, and set aside to proof for 1 hour.
- Preheat the oven, with the baking sheets in it, to 485F / 250C.
- Bake: Cut a sheet of parchment paper to fit the baking sheet. Place the rolls, seam side up, on the parchment paper, leaving space in between. Take the hot baking sheets out of the oven, pull the parchment paper onto the hot baking sheet, and cover with the other baking sheet (like two shells). Load in the oven, reduce the heat to 445F / 230C, and bake for 20 minutes. 5 minutes into the baking process, take off the top baking sheet and continue baking. Let the rolls cool on a cooling rack. Repeat the baking process with any remaining rolls. Allow the baking sheets to heat up again before the second round.