German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). Great recipe for German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). These rolls are made with a rye sourdough and a wheat sourdough that makes them super flavorful and moist. Takes some time to make so plan accordingly.
According to some people, cooking is indeed work which is quite easy. Besides they are indeed hobbies cooking and have ability cooking that is very good, they are also creative in integrating each dish so that it becomes food delicious. But there are those who cannot be able to cook, so they must learn and see recipes that are easy to follow.
Takes some time to make so plan accordingly.
Because some areas in the U.
S. carry only whole grain rye flour in the stores, here is a way to remove some of the bran to achieve a lighter rye bread.
You can make German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) use 15 ingredients and 11 the steps. Here guides how you cook it.
The main ingredient German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) as follows:
- You need of Rye Sourdough:.
- Provide 100 g of rye flour.
- Prepare 100 g of warm water.
- Provide 2 g of rye sourdough starter/mother.
- Prepare of Wheat Sourdough:.
- Prepare 100 g of bread flour.
- You need 100 g of water.
- Provide 2 g of sourdough starter (I used rye, but wheat is great too).
- You need of Main Dough:.
- You need 170 g of rye flour.
- You need 120 g of bread flour.
- Prepare 120 g of warm water.
- Provide 10 g of salt.
- You need 15 g of molasses or honey.
- Prepare 15 g of butter.
A strong aroma and pleasant sour taste make this dough traditional. Turn it into rolls or a loaf, whichever you prefer. Great recipe for German Sourdough Rye Bread (Roggenmischbrot). Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor.
Instructions German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)
- Prep the rye sourdough by mixing 100 g rye flour, 100 g warm water and 2 g rye sourdough starter. Let proof for 20-22 hours at room temperature..
- Prep the wheat sourdough by mixing 100 g bread flour, 100 g water and 2 g sourdough starter (wheat sourdough if you have it. I don't so I used rye sourdough starter). Let proof for 20-22 hours at room temperature..
- The next day, mix the sourdough starters with the rest of the ingredients for the main dough. Mix with hands or a strong wooden spoon/spatula for several minutes until everything is evenly mixed. You won't be able to knead the dough like a typical bread..
- Cover the dough and let it proof for 2 hours at room temperature..
- After that, put the dough on a well floured surface and measure out pieces that are about 90-95 grams (or just divide it into 9 equal pieces). Form each piece into a round roll and dust with plenty of rye flour..
- Place the formed rolls crease-side up on a baking linen or non-fuzzy towel/tea towel that's dusted with rye flour. Cover lightly with another cloth and let proof for 2 hours at room temperature, or 10-12 hours in the refrigerator..
- When you're about ready to bake, pre-heat oven to 250°C/480°F. Place a metal tray at the bottom of the oven for that you can pour in boiling water for steam later on (or use your preferred method for steam). I have some volcanic rock on my tray to help make the steam finer (not necessary).
- When ready to bake, turn over each roll so the crease is on the bottom and transfer to a baking sheet. Cut a criss-cross pattern across the top of each roll with a bread lame or knife right before putting in oven..
- Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray..
- Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C..
- Remove and let cool on a rack..
Rye bread in Germany and Austria is made with sourdough, as well as some mixed-flour breads ("Mischbrote"). In France and Italy, sourdough is used in white breads. Sourdough breads do not go stale as fast as non-soured breads, and some people think that they are better for the digestion. But that recipe still used commercial yeast as well. I want to make the Bauernbrot, or farmer's bread, that is traditionally a rye sourdough, with the Carraway seeds.