Rye and Toasted Oat Sourdough Brötchen
Rye and Toasted Oat Sourdough Brötchen

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, rye and toasted oat sourdough brötchen. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Rye and Toasted Oat Sourdough Brötchen is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Rye and Toasted Oat Sourdough Brötchen is something that I have loved my entire life. They are fine and they look fantastic.

German Broetchen easy and quick recipe with oatmeal and rye flour. Watch this healthy and delicious Danish rye bread recipe. I will also show you four classic Danish open faced sandwich recipes.

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

The ingredients needed to make Rye and Toasted Oat Sourdough Brötchen:
  1. Take 120 g rye flour
  2. Get 120 ml water
  3. Prepare 12 g rye sourdough mother/starter
  4. Make ready 70 g rolled oats or flakes
  5. Take 275 g bread flour
  6. Get 185 ml water
  7. Get 12 g honey or molasses
  8. Make ready 9 g salt

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. 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!

Steps 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.

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. Toasted Oak rye is the second of three ryes that will be highlighted in the Distillery Series this summer. Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping.

So that’s going to wrap this up with this special food rye and toasted oat sourdough brötchen recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!