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Below are the ingridients that are needed to make a delicious German Sourdough Rye Bread Rolls (Roggenmischbrötchen):
- You need of Rye Sourdough:.
- You need 100 g of rye flour.
- Provide 100 g of warm water.
- Prepare 2 g of rye sourdough starter/mother.
- You need of Wheat Sourdough:.
- Get 100 g of bread flour.
- Provide 100 g of water.
- Take 2 g of sourdough starter (I used rye, but wheat is great too).
- Prepare of Main Dough:.
- Take 170 g of rye flour.
- You need 120 g of bread flour.
- Take 120 g of warm water.
- Prepare 10 g of salt.
- Use 15 g of molasses or honey.
- 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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