50 g rye meal
100 g water, at 122 F/50 C

77 g all-purpose flour
100 g rye flour
2 g salt
108 g water

284 g all-purpose flour
5 g sugar
1 g/1 tsp. blue fenugreek (Brotklee, Schabziger Klee), ground *
2 g/1 sp. caraway, ground
3 g/1 tsp. anise seeds, ground
8 g salt
6 g instant yeast
170 g water

* substitute: 1 tbsp. dried, ground nettle leaves + 1/2 tsp. of curry. Don’t use regular brown fenugreek! (It’s bitter and much sourer)


For the mash: stir together rye meal and hot water. Let sit at room temperature (up to 24 hrs).


In the morning, add soaker ingredients to mash and stir to combine. Let sit at room temperature.

In the evening, stir yeast into lukewarm water until dissolved. Mix all ingredients with soaker, stirring for ca. 1 minute at lowest speed. Let dough sit for 5 min.

Knead on medium-low speed for 2 min. Dough should be supple and slightly sticky (adjust with water if needed). Continue kneading for 4 more min. increasing speed to medium-high for last 30 sec. Dough will be still somewhat sticky.

Stretch and fold dough 4 times, every 10 min. (40 min total time). Refrigerate overnight.


3 hrs. before baking, remove dough from refrigerator. Divide cold dough into 16 equal pieces and shape into rolls. Place in pairs, each pair touching each other, seam side down on parchment lined baking sheet. Dust with flour. Let breads rise ca 2 – 2 1/4 hrs., or until grown ca. 2 times their original size.

Preheat oven to 446 F/230 C, with steam pan. Place breads in oven, pouring 1/2 cup boiling water in steam pan. Bake for 10 min., rotate sheet and continue baking for another 10 min. (Internal temperature at least 200 F/392 C).

*if using convection (preferable) adjust temperature accordingly

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