Whole-Grain Rye Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 335 mg | (8 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
Mix the rye flour with the rye wholemeal, yeast, salt and sugar in a bowl and make a well in the middle, Crumble the yeast, mix with 2 tablespoons of the lukewarm water and add to the well. Mix with some flour from the edge, cover and allow to rise for 15 minutes in a warm place. Then add the seeds (up to 6 tablespoons) and mix with the remaining water to form a smooth dough. If necessary add a little more warm water or a little more flour. Cover and let rise for another 45 minutes.
Preheat the oven to 200°C (approximately 400°F).
Knead the dough again and divide into 80 g (approximately 3 ounce) portions. Shape each portion into rolls and let rise for an additional 15 minutes. Brush the tops with water and sprinkle with the remaining seeds and press lightly to adhere. Place the rolls on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25 minutes. Remove from the oven, cool and serve.
