Well, I can pass on the recipe at least so you can try this at home. Heat a cup of water until it's a little hotter than lukewarm. Add a tsp of instant yeast and a tsp of caraway seeds. If you don't like caraway, or not in a mood to eat them today, add a tsp of carom seeds instead like I did. Add 1/2 cup rye flour, 1 3/4 cup plain flour and a tsp of salt. Mix well until the flours are blended with the water but do not knead. Let rise for 2 hours (or until doubled). At this stage, you can either bake the bread or leave the dough in the fridge for upto 2 weeks.
This is the very wet dough, so when you want to bake the bread, cut out the size you want and pretend to shape it into a loaf (or into rolls if you're me). Let rise for half an hour to 40 minutes. Preheat the oven to 220C and bake the rolls until golden.
Optional but not implemented:
- Keeping a bowlful of water at a lower rack of the oven to create steam and crustier rolls. My oven doesn't have a lower rack; it's a miracle I can fit one of these baking trays in there.
- Cornstarch wash. I'm sure there's a good reason for that; but I'm lazy and it seemed like too much effort.