Yeast Free Rye Rolls
Yeast Free Rye Rolls - These hearty guys bring a wonderful aroma to the kitchen! Photo: Beeke Hedder
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.
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 220 mg | (6 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 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)
Kitchen utensils
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.
