SOFT RYE FLOUR ROLL
This Soft Rye Flour Roll is a hearty and wholesome single-serving bread with a slightly nutty and earthy flavour. It is made with rye flour, salt, yeast and a touch of butter or oil. This roll is naturally high in fibre and nutrients, making it a healthier alternative to traditional white bread. The warm milk and sugar helps activate the yeast, ensuring a soft and airy texture, while a pinch of salt enhances the overall flavour. Unlike store-bought rye bread, which often contains preservatives and refined sugars, this homemade version provides a clean, nutritious option for those who love fresh, warm bread. Whether enjoyed as a side with soups and salads, turned into a small sandwich or spread with butter and jam, this rye roll is a versatile, easy-to-make treat that brings a touch of rustic charm to any meal.
RECIPE CATEGORY
Breakfast, Snack, Side
SERVING SIZE
1
CUISINE
European, Scandinavian
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Casual Breakfast, Family Brunch, Healthy Meal Prep, Comfort Food
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Bread, Roll
INGREDIENTS
- ¼ cup rye flour
- ¼ teaspoon yeast
- 1 tablespoon warm milk
- ½ teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon butter or oil (for better texture)
FULL NUTRITIONAL INFORMATION
- Calories: 110 kcal
- Carbohydrates: 19g
- Protein: 3g
- Fats: 2.5g
- Fibre: 2g
- Sugar: 2g
- Sodium: 65mg
PREPARATION
- Activate the yeast: In a small bowl, mix warm milk, sugar and yeast. Stir and let it rest for 5 minutes until frothy.
- Combine the dry ingredients: In another bowl, whisk together the rye flour and salt.
- Mix the dough: Add the yeast mixture and butter (or oil) to the dry ingredients. Stir until a sticky dough forms.
- Knead the dough: Transfer to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a towel and let it rise in a warm place for 30–40 minutes or until doubled in size.
- Shape the roll: Punch down the dough, shape it into a small ball and place it on a parchment-lined baking sheet.
- Second rise: Cover and let the dough rest for another 10 minutes.
- Preheat the oven: While the dough rests, preheat the oven to 190°C (375°F).
- Bake the roll: Bake for 12–15 minutes or until golden brown and firm to the touch.
- Cool before serving: Let the roll cool slightly before slicing or serving.
PREP TIME
10 minutes
RISING TIME
40–50 minutes
COOKING TIME
12–15 minutes
TIPS
- Use warm milk (not hot): Too much heat can kill the yeast, preventing the dough from rising.
- Knead thoroughly: Proper kneading helps develop gluten, creating a light and airy texture.
- Allow full rising time: Rye flour contains less gluten than wheat flour, so giving the dough enough time to rise is essential for a softer roll.
- Brush with milk or butter: Before baking, brushing the roll with milk or melted butter will enhance the colour and crust.
- For extra flavour: Add ¼ teaspoon of caraway seeds to the dough for a more traditional rye bread taste.
VARIATIONS
- Dairy-Free: Use almond or oat milk instead of regular milk and replace butter with olive oil.
- Vegan: Ensure the sugar is unrefined and use plant-based milk and butter substitutes.
- Gluten-Free: Replace rye flour with a gluten-free flour blend and add ¼ teaspoon of xanthan gum.
- Multigrain Roll: Mix in ½ teaspoon of flaxseeds, sunflower seeds or sesame seeds for extra texture.
- Sweet Rye Roll: Add ¼ teaspoon of cinnamon and a teaspoon of honey for a lightly sweet roll.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Wrap the roll in cling film or place it in a freezer-safe bag. Freeze for up to 1 month.
- Reheating: Warm in an oven at 150°C (300°F) for 5 minutes or toast before serving.