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We hope you got insight from reading it, now let’s go back to rye and toasted oat sourdough brötchen recipe. To cook rye and toasted oat sourdough brötchen you need 8 ingredients and 13 steps. Here is how you do it.
The ingredients needed to make Rye and Toasted Oat Sourdough Brötchen:
- Take rye flour
- Prepare water
- You need rye sourdough mother/starter
- Prepare rolled oats or flakes
- Prepare bread flour
- Prepare water
- Provide honey or molasses
- Get salt
Instructions to make Rye and Toasted Oat Sourdough Brötchen:
- Mix the rye, water and sourdough starter. Cover and let sit for about 20 hours at room temperature.
- After the 20 hours, lightly toast the oats in a dry frying pan. Be careful not to burn. Set aside in a small bowl for now.
- Except the oats, mix the remaining ingredients into the rye sourdough mixture. Mix until the dough comes together then remove to a floured surface to knead.
- Knead for at least 15-17 minutes. The dough should. Be smooth and elastic.
- Fold and knead in the oats in batches. After all oats have been incorporated, knead for 1 more minute.
- Form into a ball, cover with plastic wrap and let rise for 3 hours.
- After 3 hours it should be noticeably bigger in size.
- Remove dough to a floured surface and divide into 8 equal pieces.
- Form each piece into round roll.
- Dust each roll with rye flour and cover in a baking cloth or tea towel to rise for 1 more hour.
- Meanwhile, preheat the oven to 230C/450F. Place a shallow pan on the bottom rack while preheating (you'll add boiling water to this later to create steam).
- After 1 hour of rising, arrange the rolls on a baking sheet with the creases at the bottom. Pour some boiling water into the shallow pan in the oven to create steam, the immediately put in the rolls.
- Bake for 20 minutes, removing the steam pan after 10 minutes. Let cool on a rack.
Sourdough Rye Bread has complex flavor thanks to sourdough starter, rye flour & a dash of malt syrup. If the dough springs right back when poked it's not quite ready. Make your own super tasty sourdough rye at home. Sourdough is such a popular bread now, probably because it is an easier bread to digest and reputed to be healthier for us. The bread keeps well and even after a week is still great toasted.
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