German Sourdough Rye Bread Rolls (Roggenmischbrötchen)

Name: How to cook German Sourdough Rye Bread Rolls (Roggenmischbrötchen) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 servings
Cuisine: Us

Introduce

Chef :

Felice

German Sourdough Rye Bread Rolls (Roggenmischbrötchen)

Makes 9 rolls. These rolls are made with a rye sourdough and a wheat sourdough that makes them super flavorful and moist. Takes some time to make so plan accordingly. I adapted this from a German bread baking book "Brotbackbuch"

Ingredient

Food ration :

9 servings

170 g

rye flour

120 g

warm water

2 g

rye sourdough starter/mother

120 g

bread flour

100 g

water

2 g

sourdough starter (I used rye, but wheat is great too)

10 g

salt

15 g

molasses or honey

15 g

butter

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 4

Cover the dough and let it proof for 2 hours at room temperature.

* Step 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.

* Step 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.

* Step 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)

* Step 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.