Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, 100% whole grain rye sourdough brötchen (german rye rolls). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
The classic, dense and dark rye bread in the form of rolls :) Here I only use a small amount of sourdough with long rise time for a flavorful yet mild taste. Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb.
100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 100% whole grain rye sourdough brötchen (german rye rolls) using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls):
- Prepare Sourdough
- Get 180 g rye flour (whole grain)
- Take 18 g rye sourdough starter
- Prepare 145 g warm water (145 ml)
- Take Main Dough
- Make ready 325 g rye flour (whole grain)
- Prepare 190 g warm water (190 ml)
- Prepare 10 g salt
- Get 10 g unsalted butter
- Take 20 g honey or molasses
- Make ready Optional: Carways seeds to mix in or sprinkle on top
When thinly sliced it is perfect with cheese or topped with salmon or prawns (shrimps). In a large bowl, combine the yeast (if using), milk, starter, sugar, salt, seeds, and cardamom. Stir in the rye flour and beat until the batter is smooth. When the dough has formed a shaggy mass, turn it out onto a lightly floured work surface.
Steps to make 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls):
- Mix ingredients for sourdough. Cover and let ripen for 10-12 hours in a hot day or 16-20 hours on a cool day.
- Mix in ingredients for the main dough into the sourdough until the dough comes together.
- 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.
- 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.
- Place the rolls on a floured tea towel or baking cloth with the folded side facing down. Let rise for 2 hours.
- 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.
- 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.
- 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.)
- Remove from oven and let cool on wire rack.
- Enjoy with butter, cheese or jam!
Rye flour is my favourite flour for bread baking. A traditional European style whole grain sourdough - delicious. Combine all of the ingredients, mixing until a shaggy dough forms. Made with rye sourdough starter, caraway, molasses and salt. In my house bread that sells without any fussiness is the rye bread.
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