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

Before you jump to Rye and Toasted Oat Sourdough Brötchen recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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Initially, you will need to be very careful when food shopping that you don’t unthinkingly put things in your shopping cart that you no longer wish to eat. For example, if you have a bowl of cereal for breakfast, do you ever look to see what the sugar and salt content is before purchasing? Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy eating regimen.

All in all, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to rye and toasted oat sourdough brötchen recipe. To make rye and toasted oat sourdough brötchen you need 8 ingredients and 13 steps. Here is how you achieve that.

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

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