The ninth recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for Pain de Seigle (French Rye Bread), on page 83. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The
recipe gives various options for forming, and since the guys here love
dinner rolls, and because Leslie was making them with me as well, we
opted for the dinner rolls. It makes 12 rolls, using roughly 2.5 ounces
of dough per roll.
Ingredients were: All-purpose flour, rye flour, salt, yeast, and
water. It called for an overnight pre-ferment sponge. Other than that,
the recipe is straight forward and didn't require any special
instructions. The only special instruction I noted in my book for next
time was that I would brush a little something on the tops before baking
to get a nicer brown color to the roll as these did not really take on
any color by the time they were finished baking.
Looks aren't
everything, though, they were absolutely delicious. I think they will make great sandwich rolls in lunches this week. Definitely a repeat.
If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.