Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, rye and toasted oat sourdough brötchen. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Rye and Toasted Oat Sourdough Brötchen is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Rye and Toasted Oat Sourdough Brötchen is something which I have loved my whole life. They are fine and they look wonderful.
It contains both sourdough, whole rye, and roasted oats. Especially the toasted oats give extra oomph to the taste. Roasted oats are easy to do.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Prepare rye flour
- Prepare water
- Make ready rye sourdough mother/starter
- Get rolled oats or flakes
- Prepare bread flour
- Prepare water
- Prepare honey or molasses
- Take salt
It's marvelous toasted & buttered & topped w/ swiss cheese! Butter Toasted Oat Porridge Sourdough Bread. Characteristic of this bread: The texture is moist, chewy with a hard crust and very mild tangy taste. Usually sourdough starter provides an aromatic flavour to the bread and with addition of toasted butter oat.
Steps 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.
So that is going to wrap it up for this special food rye and toasted oat sourdough brötchen recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
