Tasty Recipes

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, german-style sourdough rye bread rolls (roggenmischbrötchen). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

German rye bread is delicious and very healthy for your body (think bone density, magnesium etc.) and great for weight loss. This recipe will explain step by This authentic German rye bread is made with sourdough and has many names: Some call it Mischbrot (mixed bread), some call it Graubrot (grey. German bread is world famous - especially our GErman rye bread.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have german-style sourdough rye bread rolls (roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):

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

It is a classical german "Roggenmischbrot" (literally mixed rye bread), with a slight sour and hearty flavour. Great recipe for German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). This is my favorite rye bread recipe of all time. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level).

Instructions to make 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.

Pure Bread - Real Bread in Mumbai. Rye, Whole wheat Sourdough, Emmer (Ancient Grain), Seedy, Great White, Fifty Sourdough. Just flour, spring water, sourdough, yeast, a pinch of salt, and a little love! We use Indian Orgainc Flours in all our breads. We like to keep our breads local.

So that is going to wrap it up for this special food german-style sourdough rye bread rolls (roggenmischbrötchen) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!