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Instructions to Making Yummy German Sourdough Rye Bread Rolls (Roggenmischbrötchen)

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German Sourdough Rye Bread Rolls (Roggenmischbrötchen)

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Below are the ingridients that are needed to make a delicious German Sourdough Rye Bread Rolls (Roggenmischbrötchen):

  1. You need of Rye Sourdough:.
  2. You need 100 g of rye flour.
  3. Provide 100 g of warm water.
  4. Prepare 2 g of rye sourdough starter/mother.
  5. You need of Wheat Sourdough:.
  6. Get 100 g of bread flour.
  7. Provide 100 g of water.
  8. Take 2 g of sourdough starter (I used rye, but wheat is great too).
  9. Prepare of Main Dough:.
  10. Take 170 g of rye flour.
  11. You need 120 g of bread flour.
  12. Take 120 g of warm water.
  13. Prepare 10 g of salt.
  14. Use 15 g of molasses or honey.
  15. Prepare 15 g of butter.

Ready with the ingridients? Below are the steps on preparing German Sourdough Rye Bread Rolls (Roggenmischbrötchen):

Tangy, rich, moist, and in this case perfectly complemented by the dark rye flour, which is at the same time sweet and tart. Maybe on of the most common breads in Germany – this one is heavy, hearty and packed with flavor. 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!

Recipe : German Sourdough Rye Bread Rolls (Roggenmischbrötchen)

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