Whole Wheat Rye Rolls

Rye isn’t the most popular flour. Maybe it’s because of the biting rye-like taste it has, but I’ve found that when mixed with other flours, the rye takes on a nice, hearty quality. If you’re worried about rye being too strong for a varied Thanksgiving table, I’d urge you to give this recipe a try (and leave out the caraway seeds). The rolls are hearty without being dense and the perfect accompaniment for any of your side or main dishes.

adapted from Martha Stewart

Ingredients: Caraway seed, whole wheat flour, canola oil, rye flour, high gluten bread flour, agave nectar, dry active yeast, soy yogurt, salt

Equipment needed:
Kitchen Aid type stand mixer/mixing bowl and wooden spoon
measuring cups and spoons
baking tray

1 1/2 tsp dry active yeast
1 cup warm water, (105 degrees to 110 degrees)
1 tbsp agave nectar
1 1/4 cups rye flour
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour, plus more for work surface
2 tablespoons caraway seeds
2 teaspoons salt
6 tbsp canola or olive oil
1/4 c soy yogurt

Mix the yeast and agave into the warm water.

Let proof for 5-7 minutes, until fluffy.

If using a stand mixer, combine the dry ingredients in the bowl.

If doing this by hand, combine the dry ingredients in a large mixing bowl.

Add the proofed yeast, oil, and soy yogurt to the dry ingredients.

If using a stand mixer, using the dough hook, mix for 7-10 minutes until the dough forms a ball that does not stick to the sides or bottom of the bowl, but is still tacky to the touch.

If doing this by hand, mix in the wet ingredients with a wooden spoon until well combined. Then turn out the dough on a floured surface and knead for 15 minutes.

The dough is finished kneading when, if stretched and held up to the light, it has this stained glass affect.

Place the dough in a pre-oiled bowl.

Cover with a towel and place in a warm spot for 1 hour, or until doubled in size.

After the dough has risen, punch down.

Transfer to a floured surface.

Divide into 14 equal pieces.

Pinch each piece into a smooth ball.

Place on a pre-oiled baking sheet.

Cover with a towel and let rise for another hour.

Preheat the oven to 350 degrees F.

Slash an “x” on top of each roll with a knife.

Bake for 30-35 minutes until golden brown.

Makes 14

2 Responses to “Whole Wheat Rye Rolls”
  1. Those look amazing. I love rye but have never baked with it before. I will put this on my bread challenge list!

Check out what others are saying...
  1. […] Grilled Brussel Sprouts at Chew On This! Isa Chandra Moskowitz’ Green Bean Mushroom Casserole. Whole Wheat Rye Rolls from Eating Appalachia. Pumpkin Mousse from Sweetly Raw. Gluten-free Apple Pie Cheesecake from […]

Leave A Comment