I really, really love rye bread and rolls, but here in England it’s a bit hard to get a good rye bread – you know how much the Britons love their toast! Even getting rye flour was a bit of an adventure, since I needed to walk through three supermarkets until I found wholemeal rye flour. But it was worth it!
- 200g plain wheat flour
- 200g wholemeal rye flour
- 120ml milk
- 120-150ml lukewarm water
- 1 tablespoon of almond or walnut oil
- 1 teaspoon of salt
- 1 teaspoon of caraway seeds (grounded caraway works as well)
- 1 sachet of dried yeast
Sieve the wheat and rye flour in a large bowl and mix it with the salt and caraway seeds. Form a little well in the flour, pour in the yeast and some water and let it rest for 10 minutes. Add the remaining water, milk and oil and knead everything to an elastic dough for about 5 minutes. Brush the dough with some water and leave to rise for 30 minutes.
Knead the dough again and form 6 rolls from the dough. Place them on a baking tray lined with baking paper, brush again with some water and leave to rise for another 35 minutes.
Start heating the oven and place a small bowl with hot water at the ground (this prevents the rolls from getting too hard). Bake the rolls for about 15 minutes at 180° C.