100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls). The classic, dense and dark rye bread in the form of rolls :) Here I only use a small amount of sourdough with long rise time for a flavorful yet mild taste. Refresh a portion of your sourdough starter using equal parts rye flour and water. There is plenty of recipes for sourdough rye bread out there.
Create all people, cooking is indeed work which is quite easy. Besides they are indeed like cooking and have ability cooking that is quite, they are also smart in integrating each dish so that it becomes food delicious. But there are those who cannot can cook, so they must learn and see recipes that are simple to follow.
When thinly sliced it is perfect with cheese or topped with salmon or prawns (shrimps).
In a medium mixing bowl, combine the sourdough starter and the water and mix until combined.
Add in the flour and salt and stir until a sticky, homogenous dough forms.
You can cook 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) use 11 ingredients and 10 the steps. Here guides how you mix it.
The main ingredient 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) as follows:
- Prepare of ***Sourdough***.
- Provide 180 g of rye flour (whole grain).
- Provide 18 g of rye sourdough starter.
- You need 145 g of warm water (145 ml).
- Provide of ***Main Dough***.
- Provide 325 g of rye flour (whole grain).
- Prepare 190 g of warm water (190 ml).
- Prepare 10 g of salt.
- Prepare 10 g of unsalted butter.
- Prepare 20 g of honey or molasses.
- Provide of Optional: Carways seeds to mix in or sprinkle on top.
Next morning when more than doubled give it one more stretch and fold as a pre-shape and to build strength. Made with rye sourdough starter, caraway, molasses and salt. In my house bread that sells without any fussiness is the rye bread. My hubby and little princess love that bread, and occasionally he would need scrambled eggs or a spicy pickle to go with the bread.
Steps 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls)
- Mix ingredients for sourdough. Cover and let ripen for 10-12 hours in a hot day or 16-20 hours on a cool day..
- Mix in ingredients for the main dough into the sourdough until the dough comes together..
- Knead on a floured surfaced for 10-15 minutes until smooth. Form into a ball and return to bowl. Cover and let rise for 45 minutes..
- Divide the dough into a 8 equal pieces. Form each piece into a round roll by folding the outer edges into the middle 5-6 times. Use your hands to round up if necessary..
- Place the rolls on a floured tea towel or baking cloth with the folded side facing down. Let rise for 2 hours..
- Preheat oven to 250°C/480°F. Optional: Place a shallow baking dish or oven-safe tray at the bottom of the oven for creating steam. Let it preheat with the oven (we'll pour boiling water in it later). Steam makes the bread's color and outside texture better..
- When bread is ready to bake, line a baking sheet with parchment paper. Turn over each roll so the fold side is at the top and place on the sheet. If topping with caraway or other seeds, brush or spray with water and sprinkle on..
- Put bread in oven and turn the heat down to 220°C/430°F. Bake for 20 minutes. (Optional for steam: Prepare a kettle of boiling water. Pour it into the pan at the bottom of the oven after putting the bread in. Remove after the steam tray after 10 mintues.).
- Remove from oven and let cool on wire rack..
- Enjoy with butter, cheese or jam!.
To get my daughter to eat, I need to try all sorts of tricks. The whole rye grain crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread. It is, however, proving to be tricky to make. In the following, "rye flour" means whole-grain rye flour. Whole grains, as most of you know, are much better for you than white flour.