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Ten Minutes to Making Perfect German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

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German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

We hope you got benefit from reading it, now let’s go back to german-style sourdough rye bread rolls (roggenmischbrötchen) recipe. To cook german-style sourdough rye bread rolls (roggenmischbrötchen) you need 15 ingredients and 11 steps. Here is how you do that.

Here are the ingridients that are needed to cook a remarkably good German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):

  1. Use of Rye Sourdough:.
  2. You need 100 g of rye flour.
  3. You need 100 g of warm water.
  4. Provide 2 g of rye sourdough starter/mother.
  5. Prepare of Wheat Sourdough:.
  6. Use 100 g of bread flour.
  7. Provide 100 g of water.
  8. Take 2 g of sourdough starter (I used rye, but wheat is great too).
  9. Get of Main Dough:.
  10. Use 170 g of rye flour.
  11. You need 120 g of bread flour.
  12. You need 120 g of warm water.
  13. Get 10 g of salt.
  14. Get 15 g of molasses or honey.
  15. Get 15 g of butter.

Ready with the ingridients? Here are the instructions on serving German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):

  1. 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..
  2. 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..
  3. 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..
  4. Cover the dough and let it proof for 2 hours at room temperature..
  5. 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..
  6. 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..
  7. 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).
  8. 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..
  9. Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray..
  10. Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C..
  11. Remove and let cool on a rack..

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