How to Make Homemade Rye and Toasted Oat Sourdough Brötchen

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, rye and toasted oat sourdough brötchen. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

It contains both sourdough, whole rye, and roasted oats. Especially the toasted oats give extra oomph to the taste. Roasted oats are easy to do. The classic, dense and dark rye bread in the form of rolls :) Here I only use a small amount of.

Rye and Toasted Oat Sourdough Brötchen is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Rye and Toasted Oat Sourdough Brötchen is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook rye and toasted oat sourdough brötchen using 8 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Rye and Toasted Oat Sourdough Brötchen:

1. Make ready 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. Make ready 275 g bread flour
6. Take 185 ml water
7. Get 12 g honey or molasses
8. Prepare 9 g salt

Authentic German Sourdough Rye Bread with Wheat (Mischbrot) - easy ✪ MyGerman. This Honey Oat Sourdough is sweet and soft with the perfect balnace of hearty oats, whole grains and dark honey. Delicious toasted or as French toast! I use a combination of rolled oats, rolled barley, rolled rye, and rolled einkorn.

Instructions 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.

Delicious toasted or as French toast! I use a combination of rolled oats, rolled barley, rolled rye, and rolled einkorn. The addition of rolled grains gives this bread a toothy chewiness and a. Butter Toasted Oat Porridge Sourdough Bread. Characteristic of this bread: The texture is moist, chewy with a hard crust and very mild tangy taste.

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