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

Delicious, fresh and tasty.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). This German rye sourdough bread recipe is started with rye flour and finished with bread flour after an overnight sponge. German bread is world famous - especially our GErman rye bread. This sourdough recipe will lead you step by step through the whole process of bread baking There are more recipes for German bread and rolls on this channel, Watch them all and bake like a German :-) The recipe is here: http.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) I have been trying to replicate the flavor without success. I get a similar texture but not the same degree of sourness. Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany? You can cook German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you cook it.

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

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

Combined with the unmistakeable taste of sourdough these rolls are some of the tastiest you can make. The Best Rye Bread Rolls Recipes on Yummly Split Sausage Reubens, Keto Garlic Rolls, Blue Cheese And Asparagus Rolls. This was my first sourdough rye bread so it was a real treat.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) instructions

  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..

Sourdough bread often has a lower glycemic index than most other bread meaning it doesn't spike your blood Can you make this into rolls by pouring the dough into muffin tins? I used to go to this German restaurant in Milwaukee and I have memories of. Rye flour makes bread that lasts longer and, for those who love it, tastes infinitely better. True devotees will eat nothing else; the Russian food writer Yuri Chernichenko Now, after a decade of obsession with French and Italian styles, Manhattan bakers are beginning to rediscover classic rye breads. Turn the dough out onto a lightly greased work surface.