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
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
250ml tepid milk, 500g Ballybrado Organic White Spelt Flour, 1 sachet instant yeast, 50g sugar, 100g soft butter, 1 egg, Pinch of salt, Lemon zest
Cooking apples - large 4-6 or medium 6-8, 350g Ballybrado Organic Fine Whole Wheat Flour, 50g ground almonds
