The larger rolls known today as Bürli are mostly small loaves of bread made of semi-white or strong white flour, which are particularly common in German-speaking and eastern Switzerland. They have large pores in the crumb and a crispy, often floury crust. Until the beginning of the 20th century, these rolls, which were often baked in pairs or in fours together, were known under many names: Pürli in German-speaking Switzerland, Batzebrötli, Batzelaibli, Scheere, Mutschli, Mutsch, or Vierteil. In Eastern Switzerland they are mostly called St. Gallerbürli. In this recipe, almost half of the dough consists of wholemeal rye flour and the result is not only impressive on the outside, but also on the taste. The dough is quickly mixed and left to rise overnight in the refrigerator for 10-12 hours. Ideal for quick, fresh rolls for Sunday breakfast.
600 grams strong white bread flour
400 grams of wholemeal rye flour
1/2 cube of fresh yeast (20 grams)
1 tablespoon sea salt
650-700 grams of lukewarm water
Optional extra Rye flour for Dusting
1. Sieve the whole wheat and rye flour into a bowl.
2. Make a well in the middle of the flour and crumble in the yeast.
3. Put the salt on the edge of the flour.
4. Gradually add the 650-700 grams of lukewarm water whilst stirring with the dough hook until everything comes together to an almost too moist dough ball.
5. Pour the Bürli dough into a bowl with a suitable, tight-fitting lid and let it rest in the fridge for 10-12 hours, preferably overnight.
6. Using a tablespoon, scoop out larger rolls in portions and place them on a lightly greased baking tray. Makes about 1-2 trays with a total of 12-18 pieces.
7. Bake in the preheated oven at 250°C for 20 minutes until lightly brown.
8. Let the rolls cool down and enjoy.
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