Roeggelchen, Rye Roll

Put the flour in a bowl, make an indentation in the center, add the crumbled yeast with 1 tsp. sugar and a little bit of lukewarm milk and stir with a little bit of flour to form the dampfl, which has to rise for 40 to 50 minutes with the lid closed.

Stir the dampfl with the remaining ingredients and beat heartily with the mixing spoon until the dough separates from the sides of the bowl. Let it rise for 30 to 40 minutes.

Then divide into pieces the size of buns (weighing about 50 g), shape into loaves and rise on a floured baking board.

Bring the beetroot and potato flour solution to the boil while stirring.

Place the loaves on the greased baking tray, two at a time close together, brush off and bake at 220 to 230 degrees Celsius for 20 min. Good starting steam is important!

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