<\/p>\n

\n

Another year, another World Bread Day! I bake bread and rolls several times a week, so I couldn\u2019t let the occasion pass without baking something special. These delicious wholemeal rolls with rye flour came out of the oven recently, and they were a real success \u2013 soft, flavourful and perfect for a homemade breakfast. What kind of bread is filling your home with its delicious aroma today?<\/em><\/p>\n<\/blockquote>\n

Makes 10\u201312 rolls.<\/span><\/p>\n

Ingredients for the wholemeal rolls with rye flour:<\/span><\/p>\n

\n
• 280 g wholemeal strong white bread flour<\/li>\n
• 50 g strong white bread flour<\/li>\n
• 115 g rye flour<\/li>\n
• 300 ml milk<\/li>\n
• 1\u00be teaspoons salt<\/li>\n
• 2 teaspoons sugar<\/li>\n
• 25 g butter, melted<\/li>\n
• 7 g dried yeast or 14 g fresh yeast<\/li>\n<\/ul>\n

  Mix the flours with the dried yeast (if using fresh yeast, first prepare a yeast starter). Add the remaining ingredients and knead the dough, adding the melted butter towards the end. Knead for long enough until the dough is soft and elastic. Shape into a ball, place in a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in volume (this will take about 1\u00bd hours).<\/p>\n

  After this time, remove the dough, knead briefly and divide into 10\u201312 equal pieces, about 73 g each. Shape each piece into a roll, dust with flour and place on a baking tray lined with baking paper. Cover and leave in a warm place for about 40 minutes, until doubled in volume. After this time, make a deep slit along the centre of each roll (almost down to the baking tray), for example using the handle of a wooden spoon. Leave to rise again for 5 minutes.<\/p>\n

  Bake at 220\u00b0C for about 15\u201320 minutes. Remove from the oven and leave to cool on a wire rack.<\/p>\n

  Method for bread machine users:<\/strong><\/p>\n

  Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the \u2018dough\u2019 programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n

  Recipe source: Bread by Christine Ingram and Jennie Shapter.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Another year, another World Bread Day! I bake bread and rolls several times a week, so I couldn\u2019t let the occasion pass without baking something special. These delicious wholemeal rolls with rye flour came out of the oven recently, and they were a real success<\/p>\n","protected":false},"author":1,"featured_media":19333,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[62],"tags":[92,339,397,129],"duration":[],"tag_group":[],"class_list":["post-2720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rolls","tag-egg-free-recipe","tag-rye-flour","tag-wholemeal-flour","tag-yeast"],"acf":[],"yoast_head":"\n