Recipe: at dinner German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

Recipe: at dinner German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) Delicious, fresh and tasty.
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.
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.
This sourdough rye bread is a little heavier than a purely wheat loaf but with a lovely depth of flavor.
A tight crumb but not too dense, gently nutty but not too sour.
You can cook German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you achieve it.
Ingredients of German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)
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It’s of Rye Sourdough:.
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It’s of rye flour.
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You need of warm water.
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Prepare of rye sourdough starter/mother.
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You need of Wheat Sourdough:.
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Prepare of bread flour.
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Prepare of water.
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You need of sourdough starter (I used rye, but wheat is great too).
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It’s of Main Dough:.
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You need of rye flour.
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It’s of bread flour.
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Prepare of warm water.
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It’s of salt.
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Prepare of molasses or honey.
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It’s of butter.
It keeps pretty well for a couple of days and is perfect for sandwiches, enjoying as toast or just to snack on.
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-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) step by step
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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..
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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 dont so I used rye sourdough starter). Let proof for 20-22 hours at room temperature..
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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 wont be able to knead the dough like a typical bread..
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Cover the dough and let it proof for 2 hours at room temperature..
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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..
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Place the formed rolls crease-side up on a baking linen or non-fuzzy towel/tea towel thats 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..
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When youre 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).
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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..
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Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray..
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Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C..
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Remove and let cool on a rack..
This is a very delicious and rustic bread - perfect for people who want to reduce their wheat intake or who are gluten sensitive.
Rye bread often contains a certain percentage of wheat flour, that's why we call it "Mischbrot" which means "Mixed Bread".
This gives the rolls a nice crisp outside - just as we like it in Germany.
Increasing the taste of the German rolls.
Here is a great recipe for authentic German Sourdough Bread.