Caraway & Gruyere Rye Rolls
- Cooking time10 minutes
- Prep time1 hour 0 minutes
- Servings8 portions
- 225g rye flour
- 225g strong white flour
- 2 ½ tsp fast action yeast
- ½ tsp salt
- 2 tsp caster sugar
- 25g Stork, melted
- 250ml water, lukewarm
- 1 ½ tsp caraway seeds
- 50g grated gruyere cheese
- 1 egg, for egg wash
- 1 tbsp caraway seeds
|Energy (kcal)||0 kcal|
|Energy (kJ)||0 kJ|
|Protein (g)||0.0 g|
|Carbohydrate incl. fibre (g)||0.0 g|
|Carbohydrate excl. fibre (g)||0.0 g|
|Sugar (g)||0.0 g|
|Fibre (g)||0.0 g|
|Fat (g)||0.0 g|
|Saturated fat (g)||0.0 g|
|Unsaturated fat (g)||0.0 g|
|Monounsaturated fat (g)||0.0 g|
|Polyunsaturated fat (g)||0.0 g|
|Trans fat (g)||0.0 g|
|Cholesterol (mg)||0 mg|
|Sodium (mg)||0 mg|
|Salt (g)||0.00 g|
|Vitamin A (IU)||0 IU|
|Vitamin C (mg)||0.0 mg|
|Calcium (mg)||0 mg|
|Iron (mg)||0.00 mg|
|Potassium (mg)||0 mg|
- In a large bowl combine the rye flour, strong white flour, fast action yeast, salt and sugar.
- Make a well in the centre and add the lukewarm water and melted stork.
- Mix together to form a rough dough.
- Turn the dough out onto the work surface and knead for 10 minutes until smooth.
- Lightly oil a bowl or container and add the dough, turning to coat it in the oil.
- Cover and set the dough to rise in a warm draught free spot for 1 ½ hrs or until doubled in size.
- Turn the risen dough out onto the work surface and spread out by hand to form a rough rectangle shape.
- Scatter over the 1 ½ tsps caraway seeds and the grated gruyere. Gather the dough back together into a ball and knead to disperse the seeds and cheese evenly.
- Split the dough into 8 roughly equal pieces. Divide each piece into 1/3rds.
- Roll out each 1/3rd into a sausage approx. 25cm long. Plait together three strands at a time and then turn the plait to form a circle, pinching together the ends of the dough to form a complete round.
- Transfer the formed rolls to well greased or lined baking trays, spacing them evenly apart.
- Preheat the oven to 190c (fan)/210c/Gas Mark 7.
- Cover with a clean tea towel and place in a warm spot again to rise for 30 minutes.
- Once the rolls have puffed up nicely brush the tops with beaten egg and scatter over the remaining caraway seeds.
- Bake in the oven for 10 minutes until golden.
- Allow to cool on a wire rack.