Uploaded May 2023 | Updated September 2026, 2 weeks ago
The inspiration for this recipe came from a comment by our resident bread guru Kevin. He mentioned that he’s working on a rye ciabatta, and that sparked an idea in my mind. I started writing the recipe right away. Seeing what I made and what Kevin has posted on our Flick group I can say my bread is quite different. His one is definitely more of a ciabatta. Mine is more of a roll made using some ciabatta making techniques.
Still, it’s a great bread and it is made using one of my favourite doughs ever. It’s just another application for it if you don’t want to stick to making loaves. There is another version which was turned into a breakfast muffin that worked really well too.
That’s what breadmaking is all about for me – experimentation. There can be infinite adjustments made to any dough and it can be shaped and baked in every which way. And rarely will it fail because it’s so forgiving. No matter what you do it will still be at least edible in the end. And if you do it right, then it will look good too.
📖 Get the recipe ➡️ chainbaker.com/rye-rolls-2
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🥨 Become a channel member ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
The inspiration for this recipe came from a comment by our resident bread guru Kevin. He mentioned that he’s working on a rye ciabatta, and that sparked an idea in my mind. I started writing the recipe right away. Seeing what I made and what Kevin has posted on our Flick group I can say my bread is quite different. His one is definitely more of a ciabatta. Mine is more of a roll made using some ciabatta making techniques.
Still, it’s a great bread and it is made using one of my favourite doughs ever. It’s just another application for it if you don’t want to stick to making loaves. There is another version which was turned into a breakfast muffin that worked really well too.
That’s what breadmaking is all about for me – experimentation. There can be infinite adjustments made to any dough and it can be shaped and baked in every which way. And rarely will it fail because it’s so forgiving. No matter what you do it will still be at least edible in the end. And if you do it right, then it will look good too.
📖 Get the recipe ➡️ chainbaker.com/rye-rolls-2
----------------------------------------------------------------------------------
🥨 Become a channel member ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
