Rye and Toasted Oat Sourdough Brötchen. Great recipe for Rye and Toasted Oat Sourdough Brötchen. This is a hearty, German-style sourdough brötchen (bread roll) made with toasted oats and rye. With the sourdough, it will have a slightly tart taste and is wonderful for making little picnic sandwiches or just with some good butter.
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For days after the bread remained moist inside, and when toasted, became crisp and continued to have that fresh-baked-bread taste.
I highly recommend trying this bread!
This is a hearty, German-style sourdough brötchen (bread roll) made with toasted oats and rye.
You can make Rye and Toasted Oat Sourdough Brötchen use 8 ingredients and 13 the steps. Here guides how you mix it.
The main ingredient Rye and Toasted Oat Sourdough Brötchen as follows:
- Prepare 120 g of rye flour.
- You need 120 ml of water.
- Prepare 12 g of rye sourdough mother/starter.
- Provide 70 g of rolled oats or flakes.
- You need 275 g of bread flour.
- Prepare 185 ml of water.
- You need 12 g of honey or molasses.
- Provide 9 g of salt.
With the sourdough, it will have a slightly tart taste and is wonderful for making little picnic sandwiches or just with some good butter. So the sourdough bread with toasted oatmeal in this post will be a bit less extraordinary. When it comes to the size of the holes, that will say. When it comes to taste, there will be no concessions.
Instructions Rye and Toasted Oat Sourdough Brötchen
- Mix the rye, water and sourdough starter. Cover and let sit for about 20 hours at room temperature..
- After the 20 hours, lightly toast the oats in a dry frying pan. Be careful not to burn. Set aside in a small bowl for now..
- Except the oats, mix the remaining ingredients into the rye sourdough mixture. Mix until the dough comes together then remove to a floured surface to knead..
- Knead for at least 15-17 minutes. The dough should. Be smooth and elastic..
- Fold and knead in the oats in batches. After all oats have been incorporated, knead for 1 more minute..
- Form into a ball, cover with plastic wrap and let rise for 3 hours..
- After 3 hours it should be noticeably bigger in size..
- Remove dough to a floured surface and divide into 8 equal pieces..
- Form each piece into round roll..
- Dust each roll with rye flour and cover in a baking cloth or tea towel to rise for 1 more hour..
- Meanwhile, preheat the oven to 230C/450F. Place a shallow pan on the bottom rack while preheating (you'll add boiling water to this later to create steam)..
- After 1 hour of rising, arrange the rolls on a baking sheet with the creases at the bottom. Pour some boiling water into the shallow pan in the oven to create steam, the immediately put in the rolls..
- Bake for 20 minutes, removing the steam pan after 10 minutes. Let cool on a rack..
It contains both sourdough, whole rye and roasted oatmeal. Especially the toasted oatmeals give extra oomph to the taste. Delicious toasted or as French toast! This Honey Oat Sourdough is sweet and soft with the perfect balnace of hearty oats, whole grains and dark honey.. You don't have to use only rolled oats, other rolled heirloom grains work really well.