Rugbrødsboller (Rye Bread Rolls)
These rye bread rolls are full of flavor, fiber, and great texture. If you love seeded bread, you have to give these a try!
Ingredients
- 200 ml boiling water
- 100 grams whole rye berries (you can use cracked rye berries or chopped rye!)
- 80 grams cracked wheat or bulghur wheat
- 70 grams sunflower seeds
- 80 grams flax seeds
- 250 ml warm water
- 2 tsp instant yeast
- 1 tsp honey
- 150 grams dark rye flour
- 150 grams bread flour
- 30 grams Greek yoghurt
- 1 tsp salt
Instructions
- Soak the rye berries in boiling water. This will need to sit for at least two hours, and possibly longer; the rye berries should be soft enough to break apart if you press between your fingernails!
- Once the rye berries have softened, add cracked wheat/bulghur wheat, sunflower seeds, and flax seeds to the same bowl as the rye berries and water. Mix together.
- In a large mixing bowl, add warm water, yeast, Greek yoghurt, and honey. Mix together and let the yeast bloom for about 10 minutes - it should be creating bubbles on the surface (if you're using instant yeast, you can skip this step and add these ingredients directly to the seed mixture).
- Add in the rye flour, bread flour, and salt, and mix together until the dough begins to clump together. Add in all the seeds and stir until evenly distributed.
- Cover the dough with cling film or a tea towel and let it rise for 30 minutes.
- After 30 minutes, wet your hands and knead the dough gently together with your hands for about 1 minute. It will be extremely sticky, but try to lift one edge and press towards the opposite side, repeating that move for about a minute.
- Let rest for another 30 minutes; then repeat the same kneading step for 1 minute.
- Rest for an additional 30 minutes; repeat the same kneading step for 1 minute (you will complete three total kneading sessions).
- Cover and let rise for another 30 minutes.
- Shape the dough by flipping it out onto a well-floured surface. Dust the top with flour, and shape the dough into a square shape, about 3/4 inch (2cm) thick. Cut the dough square into 9 rectangles (you can use a bench scraper or a knife).
- Transfer the rolls to a baking sheet, cover with cling film or a tea towel, and let rise for 30 minutes.
- While they are resting, place a deep baking dish/roasting tray on the bottom rack of the oven and preheat the oven to 390F (200C).
- Towards the end of the rising time, boil a kettle with about 200-300ml of water.
- When the rolls are done rising, brush with water and sprinkle additional sunflower seeds/flax seeds on top of the rolls (optional!)
- Place the rolls in the oven and carefully pour the boiling water from the kettle into the roasting dish/baking tray on the bottom rack. This will create a lot of steam, so be careful!
- Bake for 20-25 minutes until the rolls develop a golden color; it will be hard to tell how done the rolls are due to the dense dough, so you can always check with a thermometer. If the inside of the roll is at least 203F (95C), the rolls should be baked through.
- Remove from the oven and let cool on a cooling rack. Enjoy with savory or sweet toppings - either will be delicious!