Rye and Toasted Oat Sourdough Brötchen
Rye and Toasted Oat Sourdough Brötchen

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, rye and toasted oat sourdough brötchen. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Rye and Toasted Oat Sourdough Brötchen is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Rye and Toasted Oat Sourdough Brötchen is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook rye and toasted oat sourdough brötchen using 8 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Rye and Toasted Oat Sourdough Brötchen:
  1. Get 120 g rye flour
  2. Prepare 120 ml water
  3. Take 12 g rye sourdough mother/starter
  4. Get 70 g rolled oats or flakes
  5. Make ready 275 g bread flour
  6. Get 185 ml water
  7. Get 12 g honey or molasses
  8. Take 9 g salt
Instructions to make Rye and Toasted Oat Sourdough Brötchen:
  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.

So that is going to wrap it up for this exceptional food rye and toasted oat sourdough brötchen recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!