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Before you jump to German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.
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As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Efficient living is actually something we can all perform, without difficulty. Typically, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to german-style sourdough rye bread rolls (roggenmischbrötchen) recipe. You can have german-style sourdough rye bread rolls (roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):
- Use Rye Sourdough:
- Get 100 g rye flour
- Prepare 100 g warm water
- Get 2 g rye sourdough starter/mother
- Get Wheat Sourdough:
- Use 100 g bread flour
- Take 100 g water
- Get 2 g sourdough starter (I used rye, but wheat is great too)
- Use Main Dough:
- Provide 170 g rye flour
- You need 120 g bread flour
- Use 120 g warm water
- Provide 10 g salt
- Provide 15 g molasses or honey
- Provide 15 g butter
Instructions to make German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):
- 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.
- 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.
- 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.
- Cover the dough and let it proof for 2 hours at room temperature.
- 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.
- 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.
- 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)
- 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.
- Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray.
- Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C.
- Remove and let cool on a rack.
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