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French Country Bread Series:
Rye and Walnut Rolls

 
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We were delighted to discover the following article in our bread
recipe archives and pleased to be able to share it with you. This
is the last in a series of six excellent recipes inspired by the
boulangers of provincial France:

French Country Breads
by Jeffrey Alford, Bon Appetit April 1992

Bon Appetit - One Year Subscription 

 "For a lover of bread, looking for whole-grain loaves in the French countryside
is like going on a pilgrimage. I recently made such as journey, exploring village markets, driving down country lanes and climbing steep cobbled streets in search
of traditional boulangeries. I found that the search was almost as great a pleasure
as the breads themselves.
Traditional boulangers have a great deal of pride in the bread they produce.
They know it's good. When I asked about a recipe, they were always generous
with information - about the oven, the quality of the flour, the baker's atten-
tion and care. These, they all agreed, are the essential ingredients.
Of course, it also helps if you have good recipes. And here are six terrific
ones that I created from the knowledge I gained from my fellow bakers across
the Atlantic..."

Rye and Walnut Rolls

"These rolls can be found in towns all along the Isère River, in the
heart of walnut country (Grenoble is one of its best-known cities)."

1/2 cup warm (105 to 115 degrees F) water
1 teaspoon active dry yeast
2 cups whole-milk yogurt
2 cups unbleached all-purpose flour
2 cups (about) whole wheat flour
1 1/2 cups rye flour
1 cup chopped walnuts
2 teaspoons salt

Place warm water in a large bowl. Sprinkle yeast over and stir to dissolve. Heat yogurt in heavy small saucepan over medium-low heat until just warm to touch (105 to 115 degrees F), stirring constantly. Add yogurt to yeast mixture. Gradually add unbleached flour and 1 cup whole wheat flour. Stir 100 times. Cover mixture with plastic. Let stand in warm draft-free area until springy and double in volume, about 1 hour. Stir rye flour, walnuts and salt into yeast mixture. Add enough remaining whole wheat flour to form dough. Knead dough on floured surface until smooth and elastic, adding more whole wheat flour if dough is sticky, 8 minutes.
Grease clean large bowl. Place dough in bowl, turning to coat completely. Cover with plastic wrap. Let rise in warm draft-free area until double in volume and dough does not spring back when 2 fingers are gently pressed into side, about 2 hours. Punch dough down.
Grease large cookie sheet. Divide dough into 16 equal pieces (about 3 1/2 ounces each).  Roll each piece into ball. Transfer to prepared cookie sheet, spacing evenly. Cover with plastic. Let rise in warm, draft-free area until almost double in volume, about 40 minutes.
Preheat oven to 425 degrees F. Using serrated knife, cut crisscross atop each roll. Bake until golden brown, about 35 minutes. Cool completely.
Makes 16 rolls.
 

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