Rye bread rolls

Rye bread rolls

Rye bread rolls

Rye bread rolls

Rye bread rolls

Prep Time 2 hrs 20 mins
Course BREAD
Servings 8


  • 1 Baking tray or universal tray


For the dough

  • 250 g wholemeal rye flour
  • 75 g liquid sourdough
  • 7 g dried yeast
  • 300 ml water | cold
  • 300 g plain white flour
  • 2 tsp salt

For sprinkling

  • 2 tbsp wholemeal rye flour


  • Mix the wholemeal rye flour with thesourdough, dried yeast and water toform a paste. Place in a bowl and coverit with a cloth. Leave to prove at roomtemperature for 12–15 hours
  • Add the flour and salt and knead for6–7 minutes until you have a smoothdough
  • Shape the dough into a ball and place itin the oven in an uncovered bowl. Proveaccording to the settings in provingphase 1.
  • Divide the dough into 8 portionsweighing 110 g each and place on afloured surface
  • Pull the dough of each portion upslightly from the outside and pressdown firmly in the middle. Repeat thisprocess several times
  • Shape the dough portions into ballswith your palms
  • Place the dough pieces onto the bakingtray or universal tray with the seamfacing up and dust generously withflour
  • Prove according to the settings inproving phase 2.
  • Start the Automatic programme or preheat the oven. Then bake the rolls.


Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough | Prove for 45 minutes
Then leave it to prove in the switched off oven for another 15 minutes.
Proving phase 2
Oven functions: Conventional Heat
Temperature: 30 °C
Proving time: 30 minutes
Automatic programme
for baking bread
Bread rolls | Rye bread rolls
Programme duration: approx.
45 [42] (45) minutes
Oven functions: Moisture Plus + Fan Plus
Temperature: 190–200 °C
Booster: On
Pre-heat: On
Crisp function: after 15 minutes On
Number/Type of bursts of steam:
1 burst of steam/Manual, immediately
after placing the food in the oven
Duration: 25–35 minutes
Shelf level: 2 [2] (1)
Keyword Miele Moisture Plus The Cookbook, Rye bread rolls
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