Recipe of Super Quick Homemade Rye and Toasted Oat Sourdough Brötchen

Rye and Toasted Oat Sourdough Brötchen.

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, rye and toasted oat sourdough brötchen. It is one of my favorites food recipes. 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 foods in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Rye and Toasted Oat Sourdough Brötchen is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have rye and toasted oat sourdough brötchen using 8 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Rye and Toasted Oat Sourdough Brötchen:

1. {Take of rye flour.
2. {Make ready of water.
3. {Take of rye sourdough mother/starter.
4. {Get of rolled oats or flakes.
5. {Prepare of bread flour.
6. {Take of water.
7. {Prepare of honey or molasses.
8. {Prepare of salt.

Instructions to make Rye and Toasted Oat Sourdough Brötchen:

1. Mix the rye, water and sourdough starter. Cover and let sit for about 20 hours at room temperature..
2. 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..
3. 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..
4. Knead for at least 15-17 minutes. The dough should. Be smooth and elastic..
5. Fold and knead in the oats in batches. After all oats have been incorporated, knead for 1 more minute..
6. Form into a ball, cover with plastic wrap and let rise for 3 hours..
7. After 3 hours it should be noticeably bigger in size..
8. Remove dough to a floured surface and divide into 8 equal pieces..
9. Form each piece into round roll..
10. Dust each roll with rye flour and cover in a baking cloth or tea towel to rise for 1 more hour..
11. 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)..
12. 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..
13. Bake for 20 minutes, removing the steam pan after 10 minutes. Let cool on a rack..

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