Recipe: Tasty German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). I don't so I used rye sourdough starter). The next day, mix the sourdough starters with the rest of the ingredients for the main dough. Great recipe for German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen).

I adapted this from a German bread baking book. Mix until fully combined, cover, and let stand at room temperature overnight. Combined with the unmistakeable taste of sourdough these rolls are some of the tastiest you can make. You can have German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

1. You need of Rye Sourdough:.
2. Prepare 100 g of rye flour.
3. Prepare 100 g of warm water.
4. It's 2 g of rye sourdough starter/mother.
5. You need of Wheat Sourdough:.
6. Prepare 100 g of bread flour.
7. Prepare 100 g of water.
8. It's 2 g of sourdough starter (I used rye, but wheat is great too).
9. Prepare of Main Dough:.
10. Prepare 170 g of rye flour.
11. Prepare 120 g of bread flour.
12. Prepare 120 g of warm water.
13. It's 10 g of salt.
14. It's 15 g of molasses or honey.
15. You need 15 g of butter.

This authentic German rye bread is made with sourdough and has many names: Some call it Mischbrot (mixed bread), some call it Graubrot (grey bread) and others call it Roggenbrot (rye bread), … It is a mix of wheat and rye flour and has a rather malty taste compared to a white bread. Rye bread comes in many shapes and sizes, and this sourdough rye bread is based on the German style "Mischbrot" using part rye and part wheat. It's a bit lighter than a full-on rye, but packed with wonderful flavor. This post may contain affiliate links, where we earn from qualifying purchases.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) instructions

1. Prep the rye sourdough by mixing 100 g rye flour, 100 g warm water and 2 g rye sourdough starter. Let proof for 20-22 hours at room temperature..
2. Prep the wheat sourdough by mixing 100 g bread flour, 100 g water and 2 g sourdough starter (wheat sourdough if you have it. I don't so I used rye sourdough starter). Let proof for 20-22 hours at room temperature..
3. The next day, mix the sourdough starters with the rest of the ingredients for the main dough. Mix with hands or a strong wooden spoon/spatula for several minutes until everything is evenly mixed. You won't be able to knead the dough like a typical bread..
4. Cover the dough and let it proof for 2 hours at room temperature..
5. After that, put the dough on a well floured surface and measure out pieces that are about 90-95 grams (or just divide it into 9 equal pieces). Form each piece into a round roll and dust with plenty of rye flour..
6. Place the formed rolls crease-side up on a baking linen or non-fuzzy towel/tea towel that's dusted with rye flour. Cover lightly with another cloth and let proof for 2 hours at room temperature, or 10-12 hours in the refrigerator..
7. When you're about ready to bake, pre-heat oven to 250°C/480°F. Place a metal tray at the bottom of the oven for that you can pour in boiling water for steam later on (or use your preferred method for steam). I have some volcanic rock on my tray to help make the steam finer (not necessary).
8. When ready to bake, turn over each roll so the crease is on the bottom and transfer to a baking sheet. Cut a criss-cross pattern across the top of each roll with a bread lame or knife right before putting in oven..
9. Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray..
10. Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C..
11. Remove and let cool on a rack..

See more details in the policy page. Rye bread often contains a certain percentage of wheat flour, that's why we call it "Mischbrot" which means "Mixed Bread". A strong aroma and pleasant sour taste make this dough traditional. This style of bread is not slashed. In other words don't make the newbie mistake of pulling the loaf out of the oven too soon.

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