Easiest Way to Make Yummy Rye and Toasted Oat Sourdough Brötchen

Rye and Toasted Oat Sourdough Brötchen. It contains both sourdough, whole rye and roasted oatmeal. Especially the toasted oatmeals give extra oomph to the taste. The formula for the toasted oats SD is pretty much the same as the last version I posted here.

Not sure why, my only guess is that the dry oats might have been too hard for the. German Broetchen easy and quick recipe with oatmeal and rye flour. No knead sourdough is a much easier way to make a true sourdough at home - this is a flavourful, crusty loaf, a honey oat sourdough with spelt flour. You can have Rye and Toasted Oat Sourdough Brötchen using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Rye and Toasted Oat Sourdough Brötchen

It's 120 g of rye flour.
You need 120 ml of water.
You need 12 g of rye sourdough mother/starter.
Prepare 70 g of rolled oats or flakes.
It's 275 g of bread flour.
It's 185 ml of water.
Prepare 12 g of honey or molasses.
Prepare 9 g of salt.

I typically rotate between this honey and oat spelt sourdough, overnight spelt rye, and my sourdough rye bread. Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. Following on from the sourdough crackers, this time I bring you the sourdough breadsticks.

Rye and Toasted Oat Sourdough Brötchen step by step

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..

Don't you hate throwing away excess sourdough starter during the feeding process? Don't ditch it; use that discard starter in these delicious treats instead. This rye sourdough starter made with rye flour and water creates a traditional rye bread with lotsa health benefits compared to bakery wheat bread. This rye sourdough starter can change your life. It not only creates a traditional rye bread with all the flavor of classic bread but it yields.