Rustikos: rustic mixed rolls

Today I have the recipe for my Rustikos for you. These are very tasty and rustic mixed rolls with wholegrain rye and sourdough. ♥

Rustikos

Rustikos

The rye flour ensures a strong taste and, in addition to the sourdough, underlines the hearty aroma. The Rustikos are not only very tasty, but also nice and juicy, fluffy and crispy. They go particularly well as an accompaniment to hearty dishes or a hearty snack.

Do you like rustic rolls? Then try that too Recipe for my alpine crusties or mine Farmer's Crusties. I think the Rustikos are also a very tasty alternative to light rolls or bread and are very easy to re-bake ... ♥

Rustikos

Ingredients for the rustikos

(for about 8 pieces)

For the sourdough:
For the pre-dough:
  • 150g wheat flour type 1050 (alternatively, brown flour also works great here)
  • 150 g of water
  • 2g yeast
Main dough:
  • 100-120g water
  • 225g wheat flour type 550
  • 100g rye flour 1150
  • optional: 10g Homemade baking malt (inactive)
  • 5g Baking malt active
  • 10-12g salt
  • 10g butter (or vegan margarine, e.g. Alsan)
  • 3g yeast, fresh
  • Rye flour to sprinkle

Preparation of the Rustikos:

Preparations:
Sourdough:
  • 75g wholemeal rye flour
  • 75g water (lukewarm)
  • Mix 10g ASG from the (rye) sourdough well and let stand covered at room temperature for 12-16 hours.
Pre-dough:
  • 150g wheat flour type 1050
  • 150 g of water
  • Mix 2g yeast well and let stand covered at room temperature for 12-16 hours.
On the baking day:
  1. Mix the pre-dough, sourdough and all other ingredients (except salt and butter) in the food processor on a slow kneading setting. First take the smaller amount of water and, if necessary, knead in sips at the end of the kneading time.
  2. Then knead in high speed (with me level 2) for about 10 minutes.
  3. Then add salt and butter and knead for another 3-4 minutes until the dough comes off the edge of the bowl.
  4. Cover the dough and let it rise for about 90 minutes in an oiled dough pan or bowl at room temperature. Right at the beginning and after 45 minutes of walking, stretch and fold once each time (stretch & fold).
  5. Then let the dough slide onto the well-floured work surface and sprinkle with a little flour from above.
  6. Cut 8-10 pieces of dough and gently flatten them a little. If possible, without forcing air out of the dough.
  7. Place the dough pieces in a baker's linen (or sturdy tea towel) and pull the fabric up a little between the dough pieces so that they are lightly supported. (The way they will be baked later.)
  8. Cover and let rise for 40-60 minutes at room temperature.
  9. During this time, preheat the oven to 250 ° C top / bottom heat. If you bake with a baking oven, you preheat it and then later push the dough pieces with the baking mat onto the preheated baking oven.
  10. After the rising time, place the dough pieces on a (preferably perforated) baking sheet or spread them on a baking mat / baking paper and cut once at an angle.
  11. After the walking time, put it in the well-preheated oven (bottom shelf) and steam it vigorously. (Alternatively, spray the dough pieces and the walls of the oven with plenty of water at the start of baking.)
  12. Bake for about 18-22 minutes.
  13. After 10 minutes of the baking time, open the oven door wide once to let the moisture out and lower the baking temperature by approx. 20 ° C (i.e. from 250 ° C to 230 ° C).
  14. After baking, let cool on a wire rack.

Preparation with the Thermomix®:

Preparations:
Sourdough:
  • 75g wholemeal rye flour
  • 75g water (lukewarm) and
  • Mix 10g ASG from the (rye) sourdough well and let stand covered at room temperature for 12-16 hours. If you want to mix the ingredients in the Thermomix: 30 seconds / dough kneading setting.
Pre-dough:
  • 150g wheat flour type 1050
  • 150 g of water
  • Mix 2g yeast well and let stand covered at room temperature for 12-16 hours. If you want to mix the ingredients in the Thermomix: 30 seconds / dough kneading setting.
On the baking day:
  1. Put the pre-dough, sourdough and all other ingredients (except salt and butter) in the mixing bowl, 5 min./ dough kneading setting. (First take the smaller amount of water and, if necessary, knead in sips at the end of the kneading time.)
  2. Add butter and salt, 1 min / dough kneading setting.
  3. Cover the dough and let it rise for about 90 minutes in an oiled dough pan or bowl at room temperature. Right at the beginning and after 45 minutes of walking, stretch and fold once each time (stretch & fold).
  4. Then let the dough slide onto the well-floured work surface and sprinkle with a little flour from above. Cut 8-10 pieces of dough and gently flatten them a little. If possible, without forcing air out of the dough.
  5. The dough pieces in one Baker's linen (or a firm tea towel) and pull the fabric up between the dough pieces so that they are lightly supported. (The way they will be baked later.)
  6. Cover and let rise for 40-60 minutes at room temperature.
  7. During this time, preheat the oven to 250 ° C top / bottom heat. If you bake with a baking oven, you preheat it and then later push the dough pieces with the baking mat onto the preheated baking oven.
  8. After the rising time, place the dough pieces on a (preferably perforated) baking sheet or spread them on a baking mat / baking paper and cut once at an angle.
  9. After the walking time, put it in the well-preheated oven (bottom shelf) and steam it vigorously. (Alternatively, spray the dough pieces and the walls of the oven with plenty of water at the start of baking.)
  10. Bake for about 18-22 minutes.
  11. After 10 minutes of the baking time, open the oven door wide once to let the moisture out and lower the baking temperature by approx. 20 ° C (i.e. from 250 ° C to 230 ° C).
  12. After baking, let cool on a wire rack.

Rustikos

Rustikos

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2 thoughts on “Rustikos: rustikale Mischbrötchen”

  1. Dear Sonja,

    Thank you very much for the sure-fire recipe.
    This enriches our breakfast basket in an excellent way.

    I would also like to say thank you here. Thank you for trying out great things again and again and making them available to all those infected with baking.

    I wish you and your family a good start into the new year 2021.

    Greetings Mimi

    1. How nice of you, I'm really very happy about that !!

      I wish you a good start into 2021 and stay healthy ...

      sincerely,
      Sonja

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