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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, german-style sourdough rye bread rolls (roggenmischbrötchen). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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. Hallo, Leute! (Hello, people!) This recipe had several firsts for me: I weighed ingredients in grams, I used a temperature probe to see if the bread was. Recipe: Delicious German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen).

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook german-style sourdough rye bread rolls (roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):

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

It's in German, but you can see this exact style of bread being baked in a wood fired oven. 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. Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany?

Instructions to make German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):

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.

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. Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany? Check the consistency of the dough after the first few minutes after the bread machine has mixed everything together and has started kneading it. Since I am German I miss the german bread a lot. 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?

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