Made With Whole Grains

Yeast Free Rye Rolls

Average: 4.9 (15 votes)
(15 votes)
Yeast Free Rye Rolls

Yeast Free Rye Rolls - These hearty guys bring a wonderful aroma to the kitchen! Photo: Beeke Hedder

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Health Score:
8,5 / 10
30 min.
ready in 15 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The smart rye rolls need a lot of time and require patience, but the effort is worth it: Because the long rising time makes the rolls well digestible. The use of rye and whole wheat flour brings many digestive and filling fibers into play.

To save baking time next time, you can also bake twice the amount of smart rye rolls and then freeze half of them.

1 piece contains
(Percentage of daily recommendation)
Calorie194 kcal(9 %)
Protein6 g(6 %)
Fat1 g(1 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin K0 μg(0 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate48 μg(16 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium220 mg(6 %)
Calcium18 mg(2 %)
Magnesium51 mg(17 %)
Iron1.5 mg(10 %)
Iodine2 μg(1 %)
Zinc1.5 mg(19 %)
Saturated fatty acids0.2 g
Uric acid36 mg
Cholesterol0 mg
Complete sugar1 g
Development of this recipe:


1 ¼ ozs Rye- Sourdough starter
10 ¼ ozs lukewarm water
6 ozs Whole wheat flour
6 ozs all-purpose flour
8 ¾ ozs Whole Grain Rye Flour
¼ oz salt
1 ¼ ozs Whole wheat flour (To edit)
How healthy are the main ingredients?
Whole wheat flourWhole wheat floursalt

Kitchen utensils

1 Bowl, 1 Baking sheet

Preparation steps


The night before, mix the rising dough with lukewarm water. Add all flour and mix well. Cover and let rest for approx. 1 hour. Add salt and knead in. Let rest for 30 minutes, then stretch and fold. Let rest another 30 minutes, then repeat stretching and folding. Cover dough and place in refrigerator to ripen overnight.


The next morning, remove dough from refrigerator, sprinkle some flour on a work surface and turn dough out onto it. Cut 6 dough pieces of the same size. Carefully fold dough once, place end down on a sheet of baking paper. Cover with a clean tea towel and let rest for about 1 hour.


Cut the dough pieces with a sharp knife. Bake in a preheated oven at 240 °C / 470 ºF on a hot baking sheet or a baking stone under steam for 15-20 minutes.