Rye flour is technically a grass not a grain. No matter it makes an earthy, slightly sweet flavour, nutty bread. This recipe is 50% rye; this gives a nice flavour with an excellent light texture.
Ingredients
1 3/4 cup water 398g
2 eggs
2 tbsp neutral oil 26g
2 tbsp brown sugar 27g
2 tsp salt 11g
2 1/4 cup rye flour (I used medium) 250g
2 1/4 cup bread flour 306g
1 tbsp bread improver 14g
2 tsp instant yeast 6g
Instructions
Please read my tips and tricks for optimal results.
Place ingredients in order suggested by your machine. Room temperature is usually recommended with regard to ingredients. Yeast can be used directly from the fridge. (No need to warm up.)
You may use the Basic setting for bread or use the Dough setting for rolls.
Rolls should be approximately 3.5 oz resulting in 12 rolls.
Susy’s Tips and Tricks
Warm up your eggs unshelled in some water water for a few minutes.
You will likely need more bread flour. Add a tbsp at a time. You will have the dough cling to the paddle with some dough not mixing in. Add that flour so it is cohesive. This dough is naturally sticky. It doesn’t not behave like traditional bread flour dough.
Use dough enhancer. Fleischmann’s Bread Booster helps dough rise faster and higher, helping produce fluffy soft breads. It includes vital wheat gluten, lecithin, and vitamin C.
After the dough has risen. You will shape them in 3.5 oz /99g for fairly large hamburger-like size. Cover with lightly greased plastic wrap and let rise in a draft-free place. Cover with a towel to contain the warmth. After the poke test; place in a 375F/190C for 19-23 minutes.
I have found that rinsing your hands in water and shaping your dough really helps it from clinging to your fingers.
I used the muffin top pan for my rolls.