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Practical Way to Producing Perfect 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls)

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100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls)

We hope you got benefit from reading it, now let's go back to 100% whole grain rye sourdough brötchen (german rye rolls) recipe. To cook 100% whole grain rye sourdough brötchen (german rye rolls) you need 11 ingredients and 10 steps. Here is how you achieve it.

To prepare an unforgettable 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls), here are the ingridients needed:

  1. You need of ***Sourdough***.
  2. Prepare 180 g of rye flour (whole grain).
  3. Use 18 g of rye sourdough starter.
  4. Prepare 145 g of warm water (145 ml).
  5. Use of ***Main Dough***.
  6. You need 325 g of rye flour (whole grain).
  7. Use 190 g of warm water (190 ml).
  8. Prepare 10 g of salt.
  9. Prepare 10 g of unsalted butter.
  10. Provide 20 g of honey or molasses.
  11. Get of Optional: Carways seeds to mix in or sprinkle on top.

After readying the components, now you are good to cook your 5-star 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) by following the instructions below:

  1. Mix ingredients for sourdough. Cover and let ripen for 10-12 hours in a hot day or 16-20 hours on a cool day..
  2. Mix in ingredients for the main dough into the sourdough until the dough comes together..
  3. Knead on a floured surfaced for 10-15 minutes until smooth. Form into a ball and return to bowl. Cover and let rise for 45 minutes..
  4. Divide the dough into a 8 equal pieces. Form each piece into a round roll by folding the outer edges into the middle 5-6 times. Use your hands to round up if necessary..
  5. Place the rolls on a floured tea towel or baking cloth with the folded side facing down. Let rise for 2 hours..
  6. Preheat oven to 250°C/480°F. Optional: Place a shallow baking dish or oven-safe tray at the bottom of the oven for creating steam. Let it preheat with the oven (we'll pour boiling water in it later). Steam makes the bread's color and outside texture better..
  7. When bread is ready to bake, line a baking sheet with parchment paper. Turn over each roll so the fold side is at the top and place on the sheet. If topping with caraway or other seeds, brush or spray with water and sprinkle on..
  8. Put bread in oven and turn the heat down to 220°C/430°F. Bake for 20 minutes. (Optional for steam: Prepare a kettle of boiling water. Pour it into the pan at the bottom of the oven after putting the bread in. Remove after the steam tray after 10 mintues.).
  9. Remove from oven and let cool on wire rack..
  10. Enjoy with butter, cheese or jam!.

A traditional European style whole grain sourdough - delicious. Rye flour is my favourite flour for bread baking. The most common are Brotchen (little breads). They're made from egg white-enriched white dough, and brushed with more egg white before baking at high temperature with steam. Rågsurdegsbröd (rye sourdough bread) is very popular in Sweden and has a lovely rich flavour, often enhanced with brödkryddor (bread spices) such as caraway seeds.

Recipe : 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls)

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