Beginning with a starter or a sponge, greatly enhances the flavor and texture of these hearty rolls. Made small, these make wonderful side rolls. Made larger, these make a good sandwich roll.
1 cup warm water
1 tablespoon active yeast
2 tablespoons caraway seeds
2 teaspoons malt flour or syrup (or brown sugar)
1 cup coarse or dark rye flour
1/4 cup white bread flour
1/2 cup warm water
2 to 4 teaspoons baker's caramel*
2 teaspoons salt
1/4 cup brown sugar, packed
2 1/2 to 3 cups bread flour
Beaten large egg white
Caraway seeds for sprinkling
- An hour before making dough, mix together water, yeast, caraway seeds, malt flour or syrup, rye and white bread flours. Stir to make a thick mixture and let stand one hour.
- Stir down spongy mixture and add remaining water, salt, sugar, and most of white bread flour. Stir until dough can be kneaded (by hand or dough hook) adding additional flour as required to make a soft, springy dough (6 to 8 minutes).
- Place dough in a well greased bowl, cover with plastic wrap and let rise until doubled, about 45 minutes.
- Divide dough into 12 or 16 portions, depending on size of rolls required. Form each into a ball and place on a parchment paper-lined baking sheet, spaced three inches apart. Brush each roll with egg white and sprinkle on some caraway seeds. Let rise, until double in size, about 30 to 45 minutes.
- Bake in a preheated 400°F (205°C) oven, 15 to 18 minutes, until rolls are slightly firm when pressed with fingertips.
Makes 12 to 16 rolls.
*Baker's caramel can be found at baking supply stores and some supermarkets or you can use Kitchen Bouquet.
- For Pumpernickel Onion Rolls: Add 1/2 cup finely minced onions at the end of step 2.
- For Pumpernickel Cranberry Rolls: Add 1 cup dried cranberries at the end of step 2.
- For Pumpernickel Currant Rolls: Add 1 cup currants at the end of step 2.