Simple Way to Prepare Homemade German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make 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 little bit tasty. This is gonna smell and look delicious.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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

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

Steps 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.

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