Beer Roll

Soak 100 g rye meal in 150 ml lukewarm water. Stir the yeast, sugar, sourdough and beer. Mix both types of flour and salt in a baking bowl. Add rye meal and sourdough mixture. Knead with the dough hook of the mixer or in a food processor until smooth. Cover and let rise in a warm place for 2 hours.

Knead dough, divide in half, and divide into 5 portions each. Shape into round rolls, place on a baking sheet lined with parchment paper and score crosswise with scissors. Cover and let rise for another 2 hours.

Brush the surface of the rolls with water, sprinkle with 10 g rye meal and bake in a hot oven at 220 °C (gas 3-4, convection oven 200 °C) on the second rack from the bottom for 10 minutes. Put a deep plate with boiling water on the bottom of the oven. Reduce the temperature to 200 °C (gas 3, convection oven 180 °C ) and bake the rolls for another 15-20 min.

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