Hey everyone, welcome to my recipe site. Today I will show you a way to make a special dish, Rye and Toasted Oat Sourdough Brötchen. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Rye and Toasted Oat Sourdough Brötchen Recipe. German Broetchen easy and quick recipe with oatmeal and rye flour. I knead with wet hands in the bowl or in the air as this is a very sticky dough, it is impossible to knead by adding flour.
You can have Rye and Toasted Oat Sourdough Brötchen using 8 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Rye and Toasted Oat Sourdough Brötchen
- Prepare 120 g of rye flour.
- Prepare 120 ml of water.
- You need 12 g of rye sourdough mother/starter.
- Prepare 70 g of rolled oats or flakes.
- Make ready 275 g of bread flour.
- Make ready 185 ml of water.
- Make ready 12 g of honey or molasses.
- It’s 9 g of salt.
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.The addition of rolled grains gives this bread a toothy chewiness and a.
Rye and Toasted Oat Sourdough Brötchen instructions
- 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..
Roasted oats are easy to do.Rye sourdough bread has a wonderful fruity sour flavor and a higher nutritional value when compared to other breads.When I learned to bake sourdough bread, I only ever used flour that I was familiar with; white bread flour and whole wheat flour.
No knead sourdough is a much easier way to make a true sourdough at home - this is a flavourful, crusty loaf, a honey oat sourdough with spelt flour.I typically rotate between this honey and oat spelt sourdough, overnight spelt rye, and my sourdough rye bread.Sourdough English Muffins, English Muffin Bread, English Muffin This sweet and soft Honey Oat Sourdough is hearty and delicious.This real sourdough bread makes great chewy toast or filling French toast! #realfood #fermented #rolledoats.Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
