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Before you jump to Rye and Toasted Oat Sourdough Brötchen recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.
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We hope you got benefit from reading it, now let’s go back to rye and toasted oat sourdough brötchen recipe. To cook rye and toasted oat sourdough brötchen you need 8 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Rye and Toasted Oat Sourdough Brötchen:
- Use of rye flour.
- Provide of water.
- Prepare of rye sourdough mother/starter.
- Use of rolled oats or flakes.
- Prepare of bread flour.
- Prepare of water.
- Take of honey or molasses.
- Prepare of salt.
Instructions to make Rye and Toasted Oat Sourdough Brötchen:
- Mix the rye, water and sourdough starter. Cover and let sit for about 20 hours at room temperature..
- 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..
- 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..
- Knead for at least 15-17 minutes. The dough should. Be smooth and elastic..
- Fold and knead in the oats in batches. After all oats have been incorporated, knead for 1 more minute..
- Form into a ball, cover with plastic wrap and let rise for 3 hours..
- After 3 hours it should be noticeably bigger in size..
- Remove dough to a floured surface and divide into 8 equal pieces..
- Form each piece into round roll..
- Dust each roll with rye flour and cover in a baking cloth or tea towel to rise for 1 more hour..
- 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)..
- 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..
- Bake for 20 minutes, removing the steam pan after 10 minutes. Let cool on a rack..
Sourdough Rye Bread has complex flavor thanks to sourdough starter, rye flour & a dash of malt syrup. If the dough springs right back when poked it's not quite ready. Make your own super tasty sourdough rye at home. Sourdough is such a popular bread now, probably because it is an easier bread to digest and reputed to be healthier for us. The bread keeps well and even after a week is still great toasted.
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