Last updated on June 28th, 2016 at 11:17 am
Schusterlaberl (also Schusterloaberl or Schusterlaibchen) which translates as ‘shoemaker loaves’ are fragrant Austrian rye bread rolls and have always been a favourite of mine. The smell of these freshly baked rye rolls is mesmerising and brings back childhood memories of stepping into the village bakery (now unfortunately closed) in Gilgenberg.
Rye Bread Rolls Recipe (Schusterlaberl)
Full of nostalgic feelings, I’ve been trying to bring the delicious Schusterlaberl back to life in my own kitchen in Edinburgh. Here is my recipe for these unrivalled rye bread rolls. Admittedly, I still have to work on the roughness of the crust, but in terms of flavour and overall taste, I’m happy to say that I have succeeded to evoke the flavours of my childhood memories with the recipe below.
Schusterlaberl are made with both rye and wheat flour. Natural sourdough and yeast are used as leavening aids and spices such as ground coriander seeds, caraway seeds, fennel seeds, and anise seeds give the rolls their wholesome flavour. The rye rolls are characterised by their rustic look, crisp, their crunchy crust and chewy, dense centre.
Day 1 – Sourdough
- 20g sourdough starter
- 40g rye flour
- 40g white wheat flour
- 80g water, lukewarm
Combine the ingredients for your sourdough in a bowl, cover and leave to mature for approx. 16 hours at room temperature.
Day 2 – Main Dough
- 160g sourdough
- 100g rye flour
- 325g white wheat flour
- Approx. 250g water, lukewarm
- 15g malt extract
- 12g salt
- 2g dry yeast
- 1/2 tbsp ground spices (caraway seeds, coriander seeds, fennel seeds, anise seeds – combine according to personal preference, I like to use a larger part of caraway seeds)
- Extra rye flour for shaping
How to make the rye bread rolls (makes 12)
- Mix the sourdough prepared the previous day with the other dough ingredients and knead for 15 minutes.
- Shape into a ball and leave to rest for 2 hours (in a plastic bowl, covered) until doubled in size. You can also choose to slow-prove the dough in the fridge overnight.
- Prepare a clean kitchen towel and dust well with flour.
- Deflate the dough and turn it out onto a clean work surface.
- Shape into a sausage, divide into 12 pieces (approx. 70 – 80g each) and form into a rough mini boule.
- Cover with cling film and rest for 20 minutes to relax the dough.
- Now we get to the process called ‘schleifen’ in Austrian baker speak.
Here is a great video to show how this is done – http://www.homebaking.at/wachauer-schleifen/
Make a small indent to the bottom side of each piece, dip the bottom side in rye flour and shape in circular movements inside your cupped hand on a clean linen towel.
Dip the bottom side in rye flour again and place each of the shaped rolls (rough bottom side down) on the kitchen towel and leave to prove.
- Cover again with cling film/plastic (to prevent them from drying out) and leave to prove for approximately 40 minutes. Depending on the temperature in your room, this could take longer.
- When still slightly underproved, place the dough rolls on a baking tray lined with baking paper (rough bottom side up this time). Leave enough space between the rolls – they should be at least 5 cm apart as they will rise some more and you don’t want them to touch. Leave to prove for another 20 minutes (or longer depending on the temperature in your room) to complete the proving process.
- While the rolls are rising, preheat the oven to 220°C.
- Place the baking tray in the oven on the middle rack.
- Bake the rolls for approx. 20 minutes until golden brown.
- Cool on a wire rack.
Schusterloaberl are best the day they are baked but can be frozen for later (first cool completely, then wrap well). Defrost, then warm through at 180°C for 5 to 10 minutes.