9+ 100% Whole Grain Rye Sourdough Brã¶Tchen (German Rye Rolls) For You

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) estimated approx 1200 mins.

To get started with this recipe, we must prepare a few ingredients. You can have 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) using 11 ingredients and 10 steps. Here is how you cook it.

The classic, dense and dark rye bread in the form of rolls :) Here I only use a small amount of sourdough with long rise time for a flavorful yet mild taste.

Total time will take 14-24 hours.
Sourdough rising time: 10-12 hrs (hot day) or 16-20 hrs (cool day)
First rise: 45 min.
Shape & second rise: 2 hours
Bake time: 20 minutes

Makes 8 brötchen.

Ingredients and spices that need to be Make ready to make 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls):

1. ***Sourdough***
2. 180 g rye flour (whole grain)
3. 18 g rye sourdough starter
4. 145 g warm water (145 ml)
5. ***Main Dough***
6. 325 g rye flour (whole grain)
7. 190 g warm water (190 ml)
8. 10 g salt
9. 10 g unsalted butter
10. 20 g honey or molasses
11. Optional: Carways seeds to mix in or sprinkle on top

Instructions to make to make 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls)

1. Mix ingredients for sourdough. Cover and let ripen for 10-12 hours in a hot day or 16-20 hours on a cool day.
2. Mix in ingredients for the main dough into the sourdough until the dough comes together.
3. Knead on a floured surfaced for 10-15 minutes until smooth. Form into a ball and return to bowl. Cover and let rise for 45 minutes.
4. Divide the dough into a 8 equal pieces. Form each piece into a round roll by folding the outer edges into the middle 5-6 times. Use your hands to round up if necessary.
5. Place the rolls on a floured tea towel or baking cloth with the folded side facing down. Let rise for 2 hours.
6. Preheat oven to 250°C/480°F. Optional: Place a shallow baking dish or oven-safe tray at the bottom of the oven for creating steam. Let it preheat with the oven (we'll pour boiling water in it later). Steam makes the bread's color and outside texture better.
7. When bread is ready to bake, line a baking sheet with parchment paper. Turn over each roll so the fold side is at the top and place on the sheet. If topping with caraway or other seeds, brush or spray with water and sprinkle on.
8. Put bread in oven and turn the heat down to 220°C/430°F. Bake for 20 minutes. (Optional for steam: Prepare a kettle of boiling water. Pour it into the pan at the bottom of the oven after putting the bread in. Remove after the steam tray after 10 mintues.)
9. Remove from oven and let cool on wire rack.
10. Enjoy with butter, cheese or jam!

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