Wholemeal Sourdough Rye Rolls

These wholemeal sourdough rye rolls stay fresh and moist for an incredibly long time. They are an ideal companion on longer weekend hiking tours. They fill you up with their high fiber content and are very healthy and vegan too.

Duration: 1 hour (15 hours resting time)

Amount: 12 rolls


325 grams wholemeal rye flour

325 grams wholemeal wheat flour

400 millilitres lukewarm water

250 grams rye sourdough

3 tablespoons of beet syrup

1 teaspoons of salt

100-200 grams additional wholemeal rye flour for kneading


1. Mix the wholemeal rye- and wheat flour with the water, the ryesourdough and the beet syrup in a bowl with a wooden spoon.

2. Cover the dough with a tea towel and a wooden chopping board and let it rest overnight at room temperature for 15 hours.

3. Add the salt the next day and knead in the additional wholemeal rye flour for about 15 minutes, until the dough no longer sticks to the hands.

4. Use a spatula to divide the doughball into 12 equal pieces and shape them into balls.

5. Press a notch in the middle of each ball with the length of you thumb and twist it slightly at the ends to bring the sides of the dough together like the lips of a mouth.

6. Place the rolls on a slightly greased baking tray and let them rise for another 15-30 minutes.

7. Preheat the oven to 200°C, then slide in the baking tray with the rolls and bake them for 20 minutes until crispy.

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