German Sourdough Rye Bread Rolls (Roggenmischbrötchen). Today, I will show you a way to make a distinctive dish, german-style sourdough rye bread rolls (roggenmischbrötchen). Hallo, Leute! (Hello, people!) This recipe had several firsts for me: I weighed ingredients in grams, I used a temperature probe to see if the bread was. This German rye sourdough bread recipe is started with rye flour and finished with bread flour after an overnight sponge.
Takes some time to make so plan accordingly. This rye flour bread with sourdough is a traditional German bread. It is very rustic and delicious, made only with rye flour, no wheat flour. You can have German Sourdough Rye Bread Rolls (Roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you cook that.
Ingredients of German Sourdough Rye Bread Rolls (Roggenmischbrötchen)
- You need of Rye Sourdough:.
- It’s 100 g of rye flour.
- It’s 100 g of warm water.
- You need 2 g of rye sourdough starter/mother.
- You need of Wheat Sourdough:.
- Prepare 100 g of bread flour.
- It’s 100 g of water.
- You need 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.
- Prepare 120 g of bread flour.
- You need 120 g of warm water.
- Prepare 10 g of salt.
- Prepare 15 g of molasses or honey.
- You need 15 g of butter.
Rye bread often contains a certain percentage of wheat flour, that's why we call it "Mischbrot" which means "Mixed Bread". German rye bread is delicious and very healthy for your body (think bone density, magnesium etc.) and great for weight loss. This recipe will explain step by step how to first make a sourdough and then bake the bread. The video will show every step and lead you to a successful authentic German rye bread.
German Sourdough Rye Bread Rolls (Roggenmischbrötchen) instructions
- 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..
Great recipe for German Sourdough Rye Bread (Roggenmischbrot). Maybe on of the most common breads in Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German Brotchen are traditional German Hard Rolls, inspired by the book, The Baker's Daughter. German sourdough rye bread rolls (roggenmischbrötchen. This German Sourdough Rye, also known as a Krustenbrot, is made with a blend of rye and wheat flours and utilizes a long fermentation process. Source: Bread: the breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter.
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