Recipe: To Try At Home Rye and Toasted Oat Sourdough Brötchen

Recipe: To Try At Home Rye and Toasted Oat Sourdough Brötchen Delicious, fresh and tasty.

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.

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.

So the sourdough bread with toasted oats in this post will be a bit less extraordinary.

You can have Rye and Toasted Oat Sourdough Brötchen using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Rye and Toasted Oat Sourdough Brötchen

1. Prepare of rye flour.

2. It’s of water.

3. You need of rye sourdough mother/starter.

4. Prepare of rolled oats or flakes.

5. You need of bread flour.

6. It’s of water.

7. You need of honey or molasses.

8. It’s of salt.

When it comes to the size of the holes, that will say.

When it comes to taste, there will be no concessions.

It contains both sourdough, whole rye, and roasted oats.

Especially the toasted oats give extra oomph to the taste.

Rye and Toasted Oat Sourdough Brötchen instructions

1. Mix the rye, water and sourdough starter. Cover and let sit for about 20 hours at room temperature..

2. 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..

3. 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..

4. Knead for at least 15-17 minutes. The dough should. Be smooth and elastic..

5. Fold and knead in the oats in batches. After all oats have been incorporated, knead for 1 more minute..

6. Form into a ball, cover with plastic wrap and let rise for 3 hours..

7. After 3 hours it should be noticeably bigger in size..

8. Remove dough to a floured surface and divide into 8 equal pieces..

9. Form each piece into round roll..

10. Dust each roll with rye flour and cover in a baking cloth or tea towel to rise for 1 more hour..

11. Meanwhile, preheat the oven to 230C/450F. Place a shallow pan on the bottom rack while preheating (youll add boiling water to this later to create steam)..

12. 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..

13. Bake for 20 minutes, removing the steam pan after 10 minutes. Let cool on a rack..

Roasted oats are easy to do.

Rye and Toasted Oat Sourdough Brötchen.

Hello, I'm new here but I love the fact that we could share our passion around baking!

I've baked this loaf with the formula Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own.

Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb.