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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, rye and toasted oat sourdough brötchen. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Rye and Toasted Oat Sourdough Brötchen is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Rye and Toasted Oat Sourdough Brötchen is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook 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:
  1. Prepare 120 g rye flour
  2. Make ready 120 ml water
  3. Take 12 g rye sourdough mother/starter
  4. Make ready 70 g rolled oats or flakes
  5. Take 275 g bread flour
  6. Make ready 185 ml water
  7. Prepare 12 g honey or molasses
  8. Get 9 g salt
Steps 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’s going to wrap it up with this special food rye and toasted oat sourdough brötchen recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!