Overnight Rye Bread Rolls

• Vegetarian

• Condiments

  • 25 g Honey

• Baking & Spices

  • 270 g All-purpose wheat flour
  • 270 g Rye flour
  • 10 g Salt
  • 10 g Yeast, fresh

• Liquids

  • 400 g Water

Found on bakingmagique.com

Ingredients

• 400 g water
• 10 g fresh yeast
• 270 g all purpose wheat flour
• 270 g sifted rye flour
• 10 g salt
• 25 g honey

Directions

• In the evening: Dissolve the fresh yeast in the water and then add the rest of the ingredients. You only need to mix until combined, no need to knead(no pun intended). Cover the bowl with plastic wrap and put in the fridge over night.
• In the morning: Scrape out the dough onto a generously floured work surface. Stretch out the dough to a long rectangle, about 10 cm wide and 40 cm long. Fold the rectangle half, lengthwise so that it measure 5 *40 cm. stretch and twist the rectangle lengthwise one to two times. Brush with water, sprinkle with sunflower seeds and at last sprinkle with a little bit of flour.
• Preheat the oven to 275°C and let the dough rest under a tea towel until the oven is really hot, about 30 min. Leave a baking pan inside the oven while preheating.
• Remove the baking pan from the oven and line with parchment paper. Divide the dough in 8 pieces and place on the hot baking pan and bake in the oven for about 15 minutes or until the bread rolls have a nice dark color. Remove from oven and leave to cool on a wire rack.