100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls)

Name: 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls)
Total time: 72000 s
Yield: 8 servings
Cuisine: British
Ingredients: ***Sourdough***; 180 g rye flour (whole grain); 18 g rye sourdough starter; 145 g warm water (145 ml); ***Main Dough***; 325 g rye flour (whole grain); 190 g warm water (190 ml); 10 g salt; 10 g unsalted butter; 20 g honey or molasses; Optional: Carways seeds to mix in or sprinkle on top

Felice @morinoko

Connecticut, United States

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.

Total time will take 14-24 hours.
Sourdough rising time: 10-12 hrs (hot day) or 16-20 hrs (cool day)
First rise: 45 min.
Shape & second rise: 2 hours
Bake time: 20 minutes

Makes 8 brötchen.

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.

Total time will take 14-24 hours.
Sourdough rising time: 10-12 hrs (hot day) or 16-20 hrs (cool day)
First rise: 45 min.
Shape & second rise: 2 hours
Bake time: 20 minutes

Makes 8 brötchen.

Felice @morinoko

Connecticut, United States

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.

Total time will take 14-24 hours.
Sourdough rising time: 10-12 hrs (hot day) or 16-20 hrs (cool day)
First rise: 45 min.
Shape & second rise: 2 hours
Bake time: 20 minutes

Makes 8 brötchen.

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.

Total time will take 14-24 hours.
Sourdough rising time: 10-12 hrs (hot day) or 16-20 hrs (cool day)
First rise: 45 min.
Shape & second rise: 2 hours
Bake time: 20 minutes

Makes 8 brötchen.

Saved

Ingredients

1200 mins

8 servings

***Sourdough***
180 grye flour (whole grain)
18 grye sourdough starter
145 gwarm water (145 ml)
***Main Dough***
325 grye flour (whole grain)
190 gwarm water (190 ml)
10 gsalt
10 gunsalted butter
20 ghoney or molasses
Optional: Carways seeds to mix in or sprinkle on top

Saved

Steps

1200 mins

1

Mix ingredients for sourdough. Cover and let ripen for 10-12 hours in a hot day or 16-20 hours on a cool day.
2

Mix in ingredients for the main dough into the sourdough until the dough comes together.
3

Knead on a floured surfaced for 10-15 minutes until smooth. Form into a ball and return to bowl. Cover and let rise for 45 minutes.
4

Divide the dough into a 8 equal pieces. Form each piece into a round roll by folding the outer edges into the middle 5-6 times. Use your hands to round up if necessary.
5

Place the rolls on a floured tea towel or baking cloth with the folded side facing down. Let rise for 2 hours.
6

Preheat oven to 250°C/480°F. Optional: Place a shallow baking dish or oven-safe tray at the bottom of the oven for creating steam. Let it preheat with the oven (we'll pour boiling water in it later). Steam makes the bread's color and outside texture better.
7

When bread is ready to bake, line a baking sheet with parchment paper. Turn over each roll so the fold side is at the top and place on the sheet. If topping with caraway or other seeds, brush or spray with water and sprinkle on.
8

Put bread in oven and turn the heat down to 220°C/430°F. Bake for 20 minutes. (Optional for steam: Prepare a kettle of boiling water. Pour it into the pan at the bottom of the oven after putting the bread in. Remove after the steam tray after 10 mintues.)
9

Remove from oven and let cool on wire rack.
10

Enjoy with butter, cheese or jam!

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Felice @morinoko

on August 14, 2015 09:42

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_