Recipe: Yummy Rye and Toasted Oat Sourdough Brötchen

Rye and Toasted Oat Sourdough Brötchen. Great recipe for Rye and Toasted Oat Sourdough Brötchen. This is a hearty, German-style sourdough brötchen (bread roll) made with toasted oats and rye. With the sourdough, it will have a slightly tart taste and is wonderful for making little picnic sandwiches or just with some good butter.

Rye and Toasted Oat Sourdough Brötchen Set aside in a small bowl for now. See great recipes for Grandma Ellis' Brötchen Wurst, Bread bun/ Brotchen too! Rye and Toasted Oat Sourdough Brötchen. You can have Rye and Toasted Oat Sourdough Brötchen using 8 ingredients and 13 steps. Here is how you cook that.

Ingredients of Rye and Toasted Oat Sourdough Brötchen

  1. Prepare 120 g of rye flour.
  2. You need 120 ml of water.
  3. You need 12 g of rye sourdough mother/starter.
  4. You need 70 g of rolled oats or flakes.
  5. It's 275 g of bread flour.
  6. It's 185 ml of water.
  7. You need 12 g of honey or molasses.
  8. It's 9 g of salt.

Here is how you achieve that. So the sourdough bread with toasted oats in this post will be a bit less extraordinary. When it comes to the size of the holes, that will say. When it comes to taste, there will be no concessions.

Rye and Toasted Oat Sourdough Brötchen step by step

  1. Mix the rye, water and sourdough starter. Cover and let sit for about 20 hours at room temperature..
  2. 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..
  3. 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..
  4. Knead for at least 15-17 minutes. The dough should. Be smooth and elastic..
  5. Fold and knead in the oats in batches. After all oats have been incorporated, knead for 1 more minute..
  6. Form into a ball, cover with plastic wrap and let rise for 3 hours..
  7. After 3 hours it should be noticeably bigger in size..
  8. Remove dough to a floured surface and divide into 8 equal pieces..
  9. Form each piece into round roll..
  10. Dust each roll with rye flour and cover in a baking cloth or tea towel to rise for 1 more hour..
  11. 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)..
  12. 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..
  13. Bake for 20 minutes, removing the steam pan after 10 minutes. Let cool on a rack..

It contains both sourdough, whole rye, and roasted oats. Especially the toasted oats give extra oomph to the taste. Roasted oats are easy to do. With the sourdough, it will have a slightly tart taste and is wonderful for making little picnic sandwiches or just with some good butter. 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.

0 Response to "Recipe: Yummy Rye and Toasted Oat Sourdough Brötchen"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel