Golden light rye rolls
September 20, 2011 at 12:42 pm 41 comments
Breakfast has always been my favourite meal of the day.
Travelling overseas, it was always breakfast time that excited me the most. What did the locals eat? How did they start their day?
Germany was always my favourite. A substantial rye bread, cheese, meat and muesli. I read once that the German breakfast was the best way to start the day in terms of low GI and giving lasting energy through out the day. Compared to their neighbouring companions in Italy, who often start the day with a strong coffee and some sweet biscuits to dunk in. Not that I didn’t like that breakfast as well, however I would quite often be hungry two hours later. By lunch time I would be chasing my tail, eyes looking vague and softly muttering oh please feed me.
Malaysia I was also happy with. Eggs and roti (roti telur) being readily available, a little sambal on the side with some tea laced with condensed milk to wash it all down. There’s quite a lot to like of condensed milk early in the morning.
Bagni di Lucca had posted recently on eating breakfast in Finland. While smoked salmon and I are not friends, the picture of the rye bread rolls, remained at the fore front of my brain until I just had to have a go at baking the little fellas.
I enjoyed them so much, there have been at least four batches since. Just the thing to start your day with. It’s not a bowl of cafe au lait, or a straight off the hot plate roti telur. But teamed up with some tarty marmalade and cheese or some avocado/black pepper and tomato and I’m a happy mama. Giving me lots of energy to think about my next meal…
Golden light rye rolls
200g starter (100%)
250g strong bakers flour
100g rye flour
50g golden flaxseed
200mls+ water (approx, may need more.)
1 tsp dark malt flour
1 tsp salt
extra
1 tbls rye flour
80mls boiling water
Mixing ingredients together. Resting period of about 40 minutes before adding the salt, mix again plus a quick fold. Prove. Shape. Now make up the rye water mixture. (I first did this for this 100% rye, and wanted a similar soft top.) Slowly adding your boiling water, while quickly whisking your rye flour. Once mixed together just leave it until the bread is finished the final prove. Just before the bread rolls go in to bake add a good spoonful of the rye mixture to the top, smoothing it over. Squirt with water and pop in the oven at 240 with steam.
This post submitted to yeastspotting.
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Entry filed under: it's all about the bread. Tags: breakfast, flaxseed, home baking, light rye, linseed, recipes, rye bread, scandinavia, sourdough, wild yeast.
1.
Stupendous Joy | September 20, 2011 at 1:24 pm
Oh yum, those rye loaves look amazing:) Inspired by your starter instructions I’m 2 days into it. My bread and water mix looks a lot gluggier than yours. Fingers crossed it comes together.
2.
cityhippyfarmgirl | September 21, 2011 at 1:00 pm
Ohh, I hope so too! Good luck!
3.
heidi | September 20, 2011 at 1:44 pm
I would love one or five of these!
Mmm- Brydie- you are a mistress of sourdough.
4.
cityhippyfarmgirl | September 21, 2011 at 1:02 pm
Meet you half way and I’ll bring a bag of them Heidi
5.
heidi | September 21, 2011 at 1:32 pm
Would that be somewhere in South America?
Hmm- maybe Paraguay.
I’ll have to make them for myself I think.
(Although my niece will be in Australia in January. She is really lobbying for me to come sometime in the next 3 years. )
6.
alison@thisbloominglife | September 20, 2011 at 2:08 pm
I love a good rye. I’m (almost) ready to take the big leap of faith and give bread a go. Keep inspiring me pleeeeease Brydie!
7.
cityhippyfarmgirl | September 21, 2011 at 1:01 pm
Jump in Alison, you won’t look back, I’m sure of it
8.
bagnidilucca | September 20, 2011 at 2:20 pm
Thanks for the heads up. I love the look of your bread rolls!! I’m with you on the German thing. I think they do the absolute best bread, with so many delicious varieties and their breakfasts are excellent.
Strangely when I eat my sfoglia and cappuccino in Italy it keeps me going for ages and I love it so. I will be sinking my fangs into a sfoglia for breakfast on 9th October, not that I am counting the days.
9.
cityhippyfarmgirl | September 21, 2011 at 1:03 pm
Debra, I think i’m counting the days down ’til you get there too… I want to see how your house is going!
And enjoy that sfoglia and cappuccino every morning.
10.
Kari @ bite-sized thoughts | September 20, 2011 at 4:57 pm
I think breakfast could be my favourite time / meal of the day if I had more time to enjoy it. A leisurely breakfast with a good coffee and the newspaper is blissful, but sadly that only seems to happen on holidays.
Happily, these rolls look like they would work at any time of day
11.
cityhippyfarmgirl | September 21, 2011 at 1:04 pm
Yes, the leisurely breakfast doesn’t happen all too often round here either…. but gold when it does.
12.
Bruisemouse | September 20, 2011 at 6:07 pm
These look amazing. Just the thing as the weather is starting to turn a little cooler here in Berlin.
13.
cityhippyfarmgirl | September 21, 2011 at 1:05 pm
Ahh, Autumn in Berlin… It just sounds lovely BM.
14.
Joanna | September 20, 2011 at 6:51 pm
Breakfast is my favourite meal too and I love German breakfast rolls, actually I’d like to eat your rolls for lunch too – they look sooo beautiful
15.
cityhippyfarmgirl | September 21, 2011 at 1:06 pm
A few may have crept into lunch as well… and possibly the odd dinner
16.
chutneyandspice.com | September 20, 2011 at 6:51 pm
these look amazing. I am also an avocado/tomato/cheese/ham type of a morning person, and these would be absolutely delicious to accompany. Such a great colour.
17.
cityhippyfarmgirl | September 21, 2011 at 1:08 pm
The dark malt flour is the trick. It gives the dough a bit more depth in colour, and a wonderful smell…. and thank you! I just realised I had forgotten to list that one. oops.
18.
InTolerantChef | September 20, 2011 at 8:10 pm
I used to chef in a fancy-pantsy hotel, and breakfasts were always lots of fun, I love the variety you can find too. Asian breakfasts are my very favourite though, yumm…
19.
cityhippyfarmgirl | September 21, 2011 at 1:10 pm
Asian breakfasts are superb. I once ate a fancy pantsy hotel in Bangkok that had a whole floor offering up buffet breakfasts from every corner of the world. You didn’t need anything else to eat for another 12 hours.
20.
frugalfeeding | September 20, 2011 at 8:56 pm
These look awesome. I adore the colour and the shape, I’d love to eat one with a large knob of butter. Yum.
21.
cityhippyfarmgirl | September 21, 2011 at 1:11 pm
Thanks Frugal Feeding.
22.
Journey Photographic | September 20, 2011 at 11:29 pm
These look delicious! My favourite breakfast while travelling was in Spain – churros con chocolate. Can’t beat donuts and chocolate in the morning, at least for special occasions!
23.
cityhippyfarmgirl | September 21, 2011 at 1:11 pm
That’s a firm favourite with Mr Chocolate as well!
24.
Rufus' Food and Spirits Guide | September 20, 2011 at 11:58 pm
Love this recipe and it reminds me of a Rick Steves’ article on how Europeans love an American breakfast, and, um, not much else! I think he was in Italy when he wrote that.
25.
cityhippyfarmgirl | September 21, 2011 at 1:16 pm
Thanks to trusty google I think I just found the article
26.
Celia | September 21, 2011 at 5:41 am
Very pretty rolls, Brydie! They look perfect for breakfast…
27.
cityhippyfarmgirl | September 21, 2011 at 1:18 pm
Thanks Celia
28.
teawithhazel | September 21, 2011 at 7:10 am
great rolls brydie..a lot of greeks survive on a coffee and a cigarette for breakfast but others have bread with cheese and olives..when i am there i like to track down the best place to buy spanakopitta (spinach pie) or bougatsa (a custard filled flakey pastry thing dredged with icing sugar and cinnamon) and then there is greek yoghurt of course which i could live on..
29.
cityhippyfarmgirl | September 21, 2011 at 1:22 pm
I think a lot of Mediterranean cultures would exist on the same, caffeine and nicotine. Mr Chocolate always says that of his time in Spain, that a lot of people would be having it and I’ve certainly seen a whole lot in Italy existing on an sugar laiden espresso and a smoke.
Give me bread cheese and olives anyday though
Bougatsa…now I think that might have to go on my ‘to do’ list.
30.
Christine | September 21, 2011 at 10:10 am
Well now, don’t these tasty morsels look tempting! Tell me, where would I find golden flaxseed? Health food shop?
I like the shape of them too..do this shape have a name? And I am so pleased to find another member for the ‘morning tea laced with condensed milk’ appreciation society!
31.
cityhippyfarmgirl | September 21, 2011 at 1:25 pm
Yep health food shop or even old Woolies I’ve seen it. It’s just linseed but golden and not brown. Gives it a ‘goldeny’ smell when ever I put it in bread. The shape probably does have a name but I’m not sure.
As for the appreciation society… I stand solidly.
32.
Johanna GGG | September 21, 2011 at 3:04 pm
I love breakfast – nay I love a leisurely brunch which I am not up early and rushing about – but I do find it frustrating in many places both in Australia and abroad where I have to work around my dislike of tea, coffee, eggs and meat – lucky I love bread – I always remember the croissants and hot chocolate in a hostel in paris – now that was a great way to start the day!
33.
Daddy Eco | September 21, 2011 at 4:08 pm
Ohh you have just made me VERY hungry… Great food
34.
Tandy | September 21, 2011 at 10:54 pm
I love the Swiss breakfasts, same as in Germany but with champagne
Lovely rolls!
35.
C | September 25, 2011 at 3:59 am
Fabulous looking rolls – lovely sheen to them.
We’re constantly being told that oats (porridge/museli) fill you up until lunch. Not me. I’m fine if I can have fruit and yogurt or fruit and buttered toast/bread though. That makes me happy.
36.
cityhippyfarmgirl | September 25, 2011 at 2:36 pm
I’m the same oats or muesli never fill me up. I love them, but usually as a snack or lunch these days.
37.
My Italian Smörgåsbord (Aka Barbara) | September 29, 2011 at 2:40 am
lovely bread that I most definitely will copy soon. breakfast is also my favo but often I don’t know what to do with it…
38.
Salilah | September 29, 2011 at 9:18 pm
Good looking rolls!
Could I please check the recipe – you don’t appear to add any extra water, but 350g flour & 50g seeds to 200g starter – this feels as if it needs around 235-245 water added for the autolyse?
thanks!
39.
cityhippyfarmgirl | September 30, 2011 at 7:32 am
Salilah thank you! I can’t believe that post got so far without the water. I’ve edited it but can’t find my original measurements. When I make them again I will be able to edit it properly, but you are right that amount of water sounds about right.
Thanks again.
40.
Salilah | September 30, 2011 at 9:20 pm
No problem! I didn’t have any malt flour so left this out – I did 250g water giving 70% hydration – which is quite high but I thought with the amount of rye (which soaks up more) it should work. Nice rolls! I did 6 from this quantity – nowhere nearly as well shaped as yours – I also used linseed as I didn’t have flaxseed. Will post on TFL and send people back here for the original!
best wishes
Salilah
41.
Salilah | October 1, 2011 at 12:32 am
Post & photos at
http://www.thefreshloaf.com/node/25286/light-rye-rolls