German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). German Sourdough Rye Bread (Roggenmischbrot) Felice Ohio, United States Maybe on of the most common breads in Germany – this one is heavy, hearty and packed with flavor. Rye breads are very popular in Germany and many different recipes abound. This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles.
Mix until fully combined, cover, and let stand at room temperature overnight. Uncover the loaf, and slash a cross onto the top, to allow for expansion. Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. You can cook German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you cook that.
Ingredients of German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)
- It’s of Rye Sourdough:.
- Prepare 100 g of rye flour.
- Prepare 100 g of warm water.
- You need 2 g of rye sourdough starter/mother.
- It’s of Wheat Sourdough:.
- Prepare 100 g of bread flour.
- Prepare 100 g of water.
- You need 2 g of sourdough starter (I used rye, but wheat is great too).
- It’s of Main Dough:.
- It’s 170 g of rye flour.
- You need 120 g of bread flour.
- You need 120 g of warm water.
- Prepare 10 g of salt.
- Prepare 15 g of molasses or honey.
- Prepare 15 g of butter.
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. The rustic crust is deeply colored and boasts beautiful blisters! Cover loosely with a clean kitchen towel. A strong aroma and pleasant sour taste make this dough traditional.
German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) instructions
- 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..
Rye bread often contains a certain percentage of wheat flour, that's why we call it "Mischbrot" which means "Mixed Bread". It's a bit lighter than a full-on rye, but packed with wonderful flavor. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. Hi, my Wife has to avoid wheat (not avoid gluten), so my sourdough rye bread is fine.