Rye and Toasted Oat Sourdough Brötchen. Hello, I'm new here but I love the fact that we could share our passion around baking! I've baked this loaf with the formula from the book called Sourdough. I followed all the instructions and I think it's very good (as this is one of my first experiments).
The formula for the toasted oats SD is pretty much the same as the last version I posted here. The only change was that this time, I didn't soak the oats. I found that the dough wasn't as smooth and strong as it usually is. 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.
- It’s 120 ml of water.
- Prepare 12 g of rye sourdough mother/starter.
- It’s 70 g of rolled oats or flakes.
- Prepare 275 g of bread flour.
- Prepare 185 ml of water.
- It’s 12 g of honey or molasses.
- Prepare 9 g of salt.
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. I typically rotate between this honey and oat spelt sourdough, overnight spelt rye, and my sourdough rye bread.
Rye and Toasted Oat Sourdough Brötchen instructions
- 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 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. 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.
