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We hope you got insight 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 cook that.
The ingredients needed to prepare German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):
- Use Rye Sourdough:
- Prepare 100 g rye flour
- Get 100 g warm water
- Provide 2 g rye sourdough starter/mother
- Prepare Wheat Sourdough:
- Use 100 g bread flour
- Use 100 g water
- Prepare 2 g sourdough starter (I used rye, but wheat is great too)
- Take Main Dough:
- You need 170 g rye flour
- Take 120 g bread flour
- Take 120 g warm water
- Take 10 g salt
- Take 15 g molasses or honey
- Prepare 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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