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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, 100% whole grain rye sourdough brötchen (german rye rolls). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) is only one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) is something which I’ve loved my whole life.

Buy Groceries at Amazon & Save. 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. Authentic German Rolls - Brötchen / Schrippen MyGerman.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 100% whole grain rye sourdough brötchen (german rye rolls) using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls):
  1. Make ready Sourdough
  2. Get 180 g rye flour (whole grain)
  3. Make ready 18 g rye sourdough starter
  4. Take 145 g warm water (145 ml)
  5. Get Main Dough
  6. Make ready 325 g rye flour (whole grain)
  7. Make ready 190 g warm water (190 ml)
  8. Make ready 10 g salt
  9. Get 10 g unsalted butter
  10. Make ready 20 g honey or molasses
  11. Prepare Optional: Carways seeds to mix in or sprinkle on top

Made with rye sourdough starter, caraway, molasses and salt. In my house bread that sells without any fussiness is the rye bread. My hubby and little princess love that bread, and occasionally he would need scrambled eggs or a spicy pickle to go with the bread. To get my daughter to eat, I need to try all sorts of tricks.

Instructions to make 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls):
  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!

A traditional European style whole grain sourdough - delicious. Dip the rolls into water and then roll in leftover rye bran or just roll in some white flour for a rustic look (no water). I have made whole wheat sourdough in the past but never an entirely whole grain version, I typically mix in some white flour or sift out the bran, never to return. See more ideas about Rye bread, Rye, Recipes. It is, however, proving to be tricky to make.

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