Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, rye and toasted oat sourdough brötchen. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Rye and Toasted Oat Sourdough Brötchen. This is a hearty, German-style sourdough brötchen (bread roll) made with toasted oats and rye. With the sourdough, it will have a slightly tart taste and is wonderful for making little picnic sandwiches or just with some good butter.
Rye and Toasted Oat Sourdough Brötchen is only one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Rye and Toasted Oat Sourdough Brötchen is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have rye and toasted oat sourdough brötchen using 8 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Rye and Toasted Oat Sourdough Brötchen:
- Make ready 120 g rye flour
- Prepare 120 ml water
- Get 12 g rye sourdough mother/starter
- Take 70 g rolled oats or flakes
- Prepare 275 g bread flour
- Prepare 185 ml water
- Prepare 12 g honey or molasses
- Get 9 g salt
This Honey Oat Sourdough is sweet and soft with the perfect balnace of hearty oats, whole grains and dark honey.. You don't have to use only rolled oats, other rolled heirloom grains work really well. I use a combination of rolled oats, rolled barley, rolled rye, and rolled einkorn. With the sourdough, it will have a slightly tart taste and is wonderful for making little picnic sandwiches or just with some good butter.
Steps to make Rye and Toasted Oat Sourdough Brötchen:
- Mix the rye, water and sourdough starter. Cover and let sit for about 20 hours at room temperature.
- 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.
- 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.
- Knead for at least 15-17 minutes. The dough should. Be smooth and elastic.
- Fold and knead in the oats in batches. After all oats have been incorporated, knead for 1 more minute.
- Form into a ball, cover with plastic wrap and let rise for 3 hours.
- After 3 hours it should be noticeably bigger in size.
- Remove dough to a floured surface and divide into 8 equal pieces.
- Form each piece into round roll.
- Dust each roll with rye flour and cover in a baking cloth or tea towel to rise for 1 more hour.
- 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).
- 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.
- Bake for 20 minutes, removing the steam pan after 10 minutes. Let cool on a rack.
Delicious toasted or as French toast! So the sourdough bread with toasted oatmeal in this post will be a bit less extraordinary. When it comes to the size of the holes, that will say. When it comes to taste, there will be no concessions. It contains both sourdough, whole rye and roasted oatmeal.
So that’s going to wrap this up for this special food rye and toasted oat sourdough brötchen recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
