{"id":21596,"date":"2018-05-20T10:29:57","date_gmt":"2018-05-20T08:29:57","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21596"},"modified":"2018-05-21T10:23:52","modified_gmt":"2018-05-21T08:23:52","slug":"crusty-rye-rolls","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/05\/crusty-rye-rolls\/","title":{"rendered":"Crusty Rye Rolls"},"content":{"rendered":"

\"Roggen-Kr\u00fcstchen<\/a>Sometimes Inspiration is knocking on our doors surprisingly. My sources of inspiration can be various: from something I saw on TV, something I got told, a picture from the web to a question of reader everything is possible. And sometimes reader questions result in the very best ideas.<\/p>\n

And this is the origin of the idea for this rolls, too. A reader asked for crusty rolls with a lot of rye. And my mind started to turn on this idea directly. As pure rye rolls lack the volume and crispy crust of rolls with rye and wheat flour, I decided to bake rolls with 50% rye flour.<\/p>\n

<\/p>\n

The rye flour is the most whitest rye flour you can buy in Germany. Or, to be more precisely, you can get it only in south Germany where it is used for making traditional rye fritters. But the recipe works with higher ash content flour like type 997 or 1150 as well, but will yield a bit more rustic rolls. And the rolls are worth a try anyway: tender crumb and crisp crust they are a\u00a0 delicious counter part to the mild all wheat rolls on the breakfast table!<\/p>\n

Crusty Rye Rolls<\/h1>\n

yields 10 rolls<\/p>\n

Sourdough\"Roggen-Kr\u00fcstchen<\/a><\/p>\n