Rolls With Yogurt

565_Rundstykker med yoghurt_thumb[3]

Ingredients:
Dough Step 1:

1 pt. / 5 dl water
1,1 lb. / 500 g barley
Dough Step 2:
0,8 pt. / 4 dl natural yoghurt
0,1 pt. / ½ dl rapeseed oil
1 pkg. dry yeast
1,3 lb. / 600 g flour
0,45 lb. / 200 g wholemeal rye, coarse or fine
2 teaspoons salt
2 tablespoons wholemeal rye, coarse for garnish

Procedure:
Dough Step 1:
[1] Warm up water to 98° F / 37° C. Stir in barley and let it stand for 30 minutes.

Dough Step 2:
[2] Mix dry yeast, flour, wholemeal rye and salt in a bowl. Stir in yogurt, oil and dough from step 1. Knead the dough well together. Leave it warm and covered for 45 minutes.

[3] Put the dough on a floured surface. Work the dough lightly together and roll it out in 2 sausages each divided into 12 equal pieces.

[4] roll smooth rolls and place on a baking sheet covered with baking paper. Use a sharp knife or scissors and make two incisions in a cross on each roll. Leave the rolls to rise warm and covered with a clean kitchen towel for approximately 1 hour, until doubled in size.

[5] Preheat oven to 430° F / 220° C. Sprinkle the rolls with wholemeal rye and bake the rolls in the oven for approximately 20 minutes. Cool on wire rack.

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