Recipe of Appetizing German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a special dish, German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) Recipe. 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 This authentic German rye bread is made with sourdough and has many names: Some call it Mischbrot (mixed bread), some call it Graubrot (grey.

You can have German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

1. You need of Rye Sourdough:.
2. You need 100 g of rye flour.
3. Make ready 100 g of warm water.
4. Take 2 g of rye sourdough starter/mother.
5. Take of Wheat Sourdough:.
6. Make ready 100 g of bread flour.
7. It’s 100 g of water.
8. Take 2 g of sourdough starter (I used rye, but wheat is great too).
9. You need of Main Dough:.
10. Prepare 170 g of rye flour.
11. You need 120 g of bread flour.
12. You need 120 g of warm water.
13. It’s 10 g of salt.
14. Take 15 g of molasses or honey.
15. You need 15 g of butter.

I was recently given a couple of new Cookbooks, and the Sourdough Rye Rolls.After weeks and weeks of playing with various bread recipes it's time for rolls!But with the Rye bread without sourdough we had already the right starting point to step into the To rise the bread with only sourdough in a reliable way, the sourdough has to be very active.It is a classical german "Roggenmischbrot" (literally mixed rye bread), with a slight sour and hearty flavour.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) step by step

1. 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..
2. 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..
3. 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..
4. Cover the dough and let it proof for 2 hours at room temperature..
5. 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..
6. 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..
7. 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).
8. 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..
9. Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray..
10. Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C..
11. Remove and let cool on a rack..

I prefer rather simple bread - nothing fancy with some exotic type of corn, just a plain whole wheat bread Sourdough works best with rye and with wholegrain/whole wheat flour - NOT the heavily processed stuff.It needs certain fungi and bacteria to.German Rye Bread Recipe German Bread Bread Maker Recipes Sourdough Recipes Amish Rye Sourdough Bread & Cinnamon Scrolls.

Dinkelbrot, or spelt and rye bread recipe with a sourdough starter and added yeast.The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat.Since I am German I miss the german bread a lot.Combined with the unmistakeable taste of sourdough these rolls are some of the tastiest you can make.We have a wide variety of German rolls and breads available.