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120 Rye bread rolls Makes 8 | Preparation time: 140 minutes + 12–15 hours to prove the starter dough Ingredients For the dough: 250 g wholemeal rye flour 75 g liquid sourdough 7 g dried yeast 300 ml water | cold 300 g plain white flour 2 tsp. salt For sprinkling: 2 tbsp. wholemeal rye flour Accessories: Baking tray or universal tray Preparation Mix the wholemeal rye flour with the sourdough, dried yeast and water to form a paste. Place in a bowl and cover it with a cloth. Leave to prove at room temperature for 12–15 hours. Add the flour and salt and knead for 6–7 minutes until you have a smooth dough. Shape the dough into a ball and place it in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Divide the dough into 8 portions weighing 110 g each and place on a floured surface. Pull the dough of each portion up slightly from the outside and press down firmly in the middle. Repeat this process several times. Shape the dough portions into balls with your palms. Place the dough pieces onto the baking tray or universal tray with the seam facing up and dust generously with flour. Prove according to the settings in proving phase 2. Start the Automatic programme or pre-heat the oven. Then bake the rolls. Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough | Prove for 45 minutes Then leave it to prove in the switched off oven for another 15 minutes. Proving phase 2 Oven functions: Conventional Heat Temperature: 30 °C Proving time: 30 minutes