Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 100% whole grain rye sourdough brötchen (german rye rolls). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls) is something which I’ve loved my entire life.

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To get started with this recipe, we have to 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 can achieve that.

The ingredients needed to make 100% Whole Grain Rye Sourdough Brötchen (German Rye Rolls):

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

Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb. The rustic crust is deeply colored and boasts beautiful blisters! Do you use all-purpose white flour or the bread flour in this recipe?

Instructions 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!

The rustic crust is deeply colored and boasts beautiful blisters! Do you use all-purpose white flour or the bread flour in this recipe? I use bread flour if I have it but sometimes just AP flour. Mix until well incorporated, you can't knead this dough, nor stretch and fold. It should resemble a reasonably soft playdough.

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