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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, german-style sourdough rye bread rolls (roggenmischbrötchen). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) is something that I’ve loved my entire life.

Great recipe for German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). These rolls are made with a rye sourdough and a wheat sourdough that makes them super flavorful and moist. Takes some time to make so plan accordingly.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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. Get Rye Sourdough:
  2. Get 100 g rye flour
  3. Make ready 100 g warm water
  4. Prepare 2 g rye sourdough starter/mother
  5. Take Wheat Sourdough:
  6. Get 100 g bread flour
  7. Take 100 g water
  8. Make ready 2 g sourdough starter (I used rye, but wheat is great too)
  9. Make ready Main Dough:
  10. Get 170 g rye flour
  11. Take 120 g bread flour
  12. Get 120 g warm water
  13. Prepare 10 g salt
  14. Get 15 g molasses or honey
  15. Prepare 15 g butter

It keeps pretty well for a couple of days and is perfect for sandwiches, enjoying as toast or just to snack on. 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 step how to first make a sourdough and then bake the bread. The video will show every step and lead you to a successful authentic German rye bread.

Steps 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.

This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The sponge sourdough starter needs to ferment only overnight, making this a light style sourdough bread. Rye bread often contains a certain percentage of wheat flour, that's why we call it "Mischbrot" which means "Mixed Bread". Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany.

So that is going to wrap this up for this exceptional food german-style sourdough rye bread rolls (roggenmischbrötchen) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!