Recipe: Delicious Rye and Toasted Oat Sourdough Brötchen

Rye and Toasted Oat Sourdough Brötchen. Mix the rye, water and sourdough starter. Let the oatmeal cool and mix to a coarse flour. Sourdough bread with roasted oatmeal Mix all ingredients except salt in a dough mixer until the dough is elastic.

How to Make Sourdough Oatmeal Bread. Start by mixing the following ingredients in a large bowl or your stand mixer bowl. Flour a banneton and sprinkle with the toasted oats. You can have Rye and Toasted Oat Sourdough Brötchen using 8 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Rye and Toasted Oat Sourdough Brötchen

1. It's 120 g of rye flour.
2. Prepare 120 ml of water.
3. It's 12 g of rye sourdough mother/starter.
4. You need 70 g of rolled oats or flakes.
5. Prepare 275 g of bread flour.
6. It's 185 ml of water.
7. It's 12 g of honey or molasses.
8. It's 9 g of salt.

Make finger poke tests regularly to make sure the dough is not over-proofed. For days after the bread remained moist inside, and when toasted, became crisp and continued to have that fresh-baked-bread taste. I highly recommend trying this bread! This divine bread combines cilantro, feta and cheddar and hot pepper flakes with the tangy flavor of our sourdough.

Rye and Toasted Oat Sourdough Brötchen step by step

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..

Perfect toasted with just a little butter. British Journal of Nutrition: "Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread." ESHA Research, Inc., Salem, Oregon: "Bread sourdough, med. The starter was then fermented overnight. In a large bowl, mix starter, water, and honey. Add flours and salt, stirring with a fork to combine.

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