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SOFT RYE FLOUR ROLL
18

SOFT RYE FLOUR ROLL

NUTRITION
HEALTHY RECIPES
Mar 03, 2025

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.

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