Poppy Seed and Malt Rye Rolls
Ingredients
- 1/4 tsp (1 mL) granulated sugar
- 2-1/2 tsp (12 mL) active dry yeast
- 2/3 cups (150 mL) poppy seeds
- 1 cup (250 mL) yogurt
- 1/4 cup (60 mL) malt syrup
- 1-1/2 tsp (7 mL) salt
- 2 cups (500 mL) whole rye flour
- 2 cups (500 mL) (approx) bread flour
Preparation
In large bowl, stir sugar into 1/2 cup/125 mL warm water until dissolved; sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
Meanwhile, in spice grinder or blender, finely grind 1/3 cup/75 mL of the poppy seeds.
Into yeast mixture, stir yogurt, ground poppy seeds, malt syrup and salt until combined. Stir in rye flour and bread flour until shaggy dough forms.
Knead, adding up to 1/2 cup/125 mL more bread flour as necessary, until dough is soft, smooth and no longer sticky. Form into ball. Place in buttered bowl, turning to coat. Cover; let rise in warm place until doubled in bulk, about 2 hours.
Lightly punch down dough; knead lightly for a few turns. Halve dough; form each half into ball. Cover; let rest for 15 minutes to relax the gluten.
Roll each ball into 12-inch/30 cm rope. With sharp knife, cut each rope into 8 equal cylinders. Lightly brush each cylinder all over with warm water; sprinkle with remaining poppy seeds to cover. Place, evenly spaced and standing on curved sides, on lightly buttered baking sheets. Cover; let rise in warm place until doubled in bulk, about 1 hour.
Bake in centre of 375°F/190°C convection or 400°F/200°C conventional oven until golden, about 17 minutes. Let cool on rack.
Makes 16 rolls.
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