Hey everyone, it’s Drew, welcome to my recipe site. 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 unique. This is gonna smell and look delicious.
Rye and Toasted Oat Sourdough Brötchen is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Rye and Toasted Oat Sourdough Brötchen is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have rye and toasted oat sourdough brötchen using 8 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Rye and Toasted Oat Sourdough Brötchen:
- Get 120 g rye flour
- Prepare 120 ml water
- Get 12 g rye sourdough mother/starter
- Make ready 70 g rolled oats or flakes
- Prepare 275 g bread flour
- Make ready 185 ml water
- Take 12 g honey or molasses
- Prepare 9 g salt
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.
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