Ingredients

300g Ballybrado Organic Whole Rye Flour OR Whole Light Rye Flour
200g Ballybrado Organic Strong White Wheat Flour
100g yogurt, 3.5% fat
10-12g quick action dry yeast
25g butter, room temperature
10g salt
10g sugar
5g vinegar
250g tepid water

Ballybrado Rye-Yogurt Bread Rolls

1. Place all the ingredients in a mixing bowl and knead with dough hook of electric mixer
slowly for five minutes, then quickly for 30 seconds until a smooth dough is formed.
2. Cover the bowl with cling film and leave it in a warm place for around 30 – 40 minutes,
or until it has risen considerably.
3. Form approx. nine rounds and place on lined baking paper, cover and leave to rest for
another 30 – 40 minutes.
4. Preheat oven to 220 °C (top/bottom heat).
5. Slice into the surface of the rolls with a knife (‘scoring’), add seeds of choice on each
roll.
6. Bake in the middle of preheated oven for about 20 – 25 minutes.

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Our Recipes

Be inspired by our carefully selected, tried-and-tested, 100% adult-and-child-approved recipes made with your favourite Ballybrado products

  • Ballybrado Pretzels

    Ingredients: 500g Ballybrado Organic Strong White Wheat Flour, 260g water, cold, 10g salt, 20g fresh yeast or 1 sachet quick action dry yeast, 25g butter, 15g sugar

  • Ballybrado Organic Emmer Bread

    500g Ballybrado Organic Whole Emmer Flour,1 sachet quick action dry yeast, 10g salt, 350ml tepid water

  • Mixed Herb Bread with Ballybrado Wholemeal Flours

    500g Ballybrado Whole Spelt Flour OR 250g Ballybrado Fine Whole Wheat Flour, 250g Ballybrado Coarse Whole Wheat Flour 400ml tepid water (hand warm) 1 sachet quick action dry yeast ½ tsp. ground fennel, ½ tsp. ground coriander, 7g sea salt Optional: sunflower/sesame/pumpkin seeds as topping