Berlin cobbler boys rolls

Berlin cobbler boys rolls
Quantity Ingredient
400 g Rye flour
200 g Wheat Flour Type 405
1 tsp Salt
35 g Fresh yeast
5 g Sugar
0,375 l Water

Berliner Schusterjungen are hearty rye rolls. Mix rye flour, wheat flour type 405 and salt. Press a depression in the middle. Dissolve fresh yeast with a pinch of sugar in lukewarm water. Pour into the depression. Stir a soft pre-dough with a little flour from the edge. Cover and leave to rise in a warm place for 15 minutes. Knead in the remaining flour. The dough should come away easily from the rim of the bowl. Cover and leave to rise for 45 minutes in a warm place. Form a longish dough roll. Use a dough scraper to cut the dough into 6 Berliner Schusterjungen rolls. Form a slightly rectangular shape. Put the Berliner Schusterjungen buns on a baking tray. Cover with a cloth. Preheat oven to 220° C. Bake the Berliner Schusterjunge Brötchen on the middle shelf for 20 to 25 minutes. Then turn in a little rye flour.

Servings: 6, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
347 kcal
76 g
9 g
1 g

(C)opyright by Marions Kochbuch