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Rustic sourdough spelt rye bread rolls with flour-dusted crusts in a basket lined with a blue-striped cloth.

Sourdough Spelt Rye Bread Rolls on baking stone

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These Sourdough Spelt Rye Bread Rolls, shaped like small batards, are baked on a baking stone to produce a chewy crust.

artisan bread rolls-6

This is my version of the Hybrid Bread Rolls shared as the monthly bake (BOM) for the Artisan Bread Bakers FB group.

I thought these rolls would work great for a dinner party I attended last weekend.  I had planned the timing to a tee, or so I thought, to bring the rolls straight from the oven and still be warm when I got to the hostess’s house.  However, somewhere in the hustle and bustle, I forgot to allow time for the baking stone to preheat.

Since the baking stone wasn’t hot enough, I ended up with ciabatta-type rolls that didn’t rise very well at all. They were fairly flat, but they were chewy and tasted great.  I tested one to make sure. You know the obligatory taste test.

Sourdough Spelt Rye Ciabatta Rolls
Result of first bake: flatter rolls due to the baking stone not being sufficiently preheated.

I decided this dinner group would accept the rolls no matter what they looked like so I took them with me.  The rolls went well with the delicious dinner the hostess had prepared.  I took the rest of the rolls home and gave them to my son and his friends who were only too happy to accept homemade rolls.

Fortunately, the formula made 24 rolls and I didn’t need that many for the dinner party so I had kept part of the dough to bake the next day.  For the second bake, I allowed enough time for the baking stone to preheat sufficiently. This time, the rolls had good oven spring, even after being retarded in the refrigerator twice.

Sourdough Spelt Rye Bread Rolls Cooling
2nd Attempt: Baking stone preheated sufficiently so the oven spring is much better.

 

Equipment needed:

  • Mixing bowl
  • Danish dough whisk or large wooden spoon
  • Plastic dough scraper or spatula for scraping down bowl
  • Bench knife for scraping counter and lifting dough
  • Parchment paper or silpat to line baking sheet
  • Baking Sheets
  • Bread scoring lame or knife
  • Baking Stone or Tile
  • Cooling rack

 

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Sourdough Spelt Rye Bread Rolls

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  • Author: Bread Experience
  • Yield: 24 Rolls 1x
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Description

These Sourdough Spelt Rye Bread Rolls, shaped like small batards, are baked on a baking stone to produce a chewy crust.

Ingredients

Units Scale
  • 750 grams all-purpose spelt (or AP flour)
  • 250 grams whole grain rye
  • 675 gram water
  • 20 grams salt
  • 200 grams 100% hydration active sourdough starter (i.e. 100 gram flour and 100 gram water)

Instructions

Day 1:

  1. Place sourdough starter in a large bowl. Pour in 60% of the water and mix with a wooden spoon or Danish dough whisk to break up the starter.
  2. Whisk the dry ingredients together in a separate bowl and add to the sourdough/water mixture.
  3. Mix using a wooden spoon or Danish dough whisk until the dough is too thick, then continue mixing with wet hands. Gradually add the rest of the water and mix thoroughly until the flour is completely incorporated and the dough is a shaggy mass.
  4. Form the dough into a rough ball, place in a lightly greased bowl. Cover and let it rest for 20 to 30 minutes.
  5. Stretch and fold the dough. Cover again and let the dough bulk ferment for two hours. Perform two stretch and folds during the first hour; once every 30 minutes. Let the dough rest for the 2nd hour.
  6. Cover the dough tightly and place in the refrigerator overnight.

Day 2:

  1. The next day, remove the dough from the refrigerator and allow it to warm up to room temperature for 1 1/2 to 2 hours before shaping.
  2. Make twenty-four 75 gram balls (or larger if you prefer); let them rest for 15 minutes.
  3. Shape into small batards or tight boules and place them on cornmeal-dusted parchment paper (or a silpat).
  4. Let the rolls rise at room temperature for 45 minutes.
  5. While the dough is on its last rise preheat your oven to 475 degrees F. with a baking stone on the bottom rack and steam pan (or iron skillet) on the top shelf.
  6. Slide the rolls onto the preheated baking stone using the back of a baking sheet or a baker’s peel. Immediately throw 3 or 4 ice cubes in the steam pan to generate steam. You can also spritz the rolls once or twice during the first couple of minutes of baking.
  7. Bake the rolls for about 20 minutes. After 5 minutes turn the heat down to 450 degrees F.
  8. Remove the rolls from the oven and place on a wire rack to cool.

Notes

Adapted from Hybrid Bread Rolls by Ralph Nieboer of the Artisan Bread Bakers FB Group.

  • Category: Bread Rolls

Did you make this recipe?

Snap a photo and tag @bread_experience on Instagram using the hashtag #bread_experience.  We love seeing your bread creations and hearing about your baking adventures!

 

 

Happy Baking!

Cathy

 

Comments

6 responses to “Sourdough Spelt Rye Bread Rolls on baking stone”

  1. Bob Erickson

    Hi Cathy, I am new to your site but have become enamored with baking my own breads especially rye. It is sad but where I live, the stores don’t even carry rye flour anymore; I have to order it on-line.

    My question is related to the Sourdough Rye Batards. Do you make your own sourdough starter? If so, is it made with wheat flour only or a wheat/rye mix? Thanks.

    Bob Erickson

    Reply
    1. Cathy

      Hi Bob, thanks for visiting my site. It’s easy to become enamored with baking bread. Welcome to the club!

      I usually just mill own rye flour. I was having a hard time finding it as well.

      I have several starters that I use. For this formula, I used a wheat flour starter, but you could just as easily use a rye starter or a mixture. I sometimes use a mixture but I keep the starters separate just to make it easier to feed them. This is the starter I used in this bread http://www.breadexperience.com/you-are-apple-of-my-starter/

      Happy Baking!
      Cathy

      Reply
  2. Kristen

    Hi Cathy!

    I was wondering if there is a specific reason not to use a KitchenAid mixer when combining the ingredients and adding the extra water in the initial steps. I did it using a wooden spoon and then with my hands (which was quite satisfying!) but in the future, could I use a mixer with the dough hook attachment?

    Reply
    1. Cathy

      Hi Kristen, Spelt has a fragile protein structure so it requires a shorter mix. It’s easy to overdevelop and overproof the dough. That’s why I usually just mix it by hand. However, you can use a mixer if you prefer. Just mix it for a shorter time.

      Reply
  3. Melanie Weaver

    Hi Kathy, I’ve come across your recipe recently and just baked these rolls today. I wanted to let you know they are fabulous! It’s so hard to find sourdough rolls that are not just white. I am going to enjoy exploring the rest of your recipes now!

    Reply
    1. Cathy

      Hi Melanie,

      I’m so glad you enjoyed the rolls.

      Happy Baking!
      Cathy

      Reply

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