How to Make Perfect German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

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Before you jump to German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers and hippies? Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your cooking area more green.

Why don’t we begin with something really easy, changing the light bulbs. Do this for the whole house, not only the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you must use them rather than incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the advantages is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. Together with different light bulbs, you need to learn to leave the lights off when they are not needed. In the kitchen is where you’ll frequently discover members of a family, and often the lights usually are not turned off until the last person goes to bed. And it’s not limited to the kitchen, it takes place in other parts of the house also. Make a routine of having the lights on only when they are necessary, and you’ll be amazed at the amount of electricity you save.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, of course. A lot of it truly is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to german-style sourdough rye bread rolls (roggenmischbrötchen) recipe. To make german-style sourdough rye bread rolls (roggenmischbrötchen) you only need 15 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):

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

Instructions to make German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):

1. Prep the rye sourdough by mixing 100 g rye flour, 100 g warm water and 2 g rye sourdough starter. Let proof for 20-22 hours at room temperature..
2. Prep the wheat sourdough by mixing 100 g bread flour, 100 g water and 2 g sourdough starter (wheat sourdough if you have it. I don't so I used rye sourdough starter). Let proof for 20-22 hours at room temperature..
3. The next day, mix the sourdough starters with the rest of the ingredients for the main dough. Mix with hands or a strong wooden spoon/spatula for several minutes until everything is evenly mixed. You won't be able to knead the dough like a typical bread..
4. Cover the dough and let it proof for 2 hours at room temperature..
5. After that, put the dough on a well floured surface and measure out pieces that are about 90-95 grams (or just divide it into 9 equal pieces). Form each piece into a round roll and dust with plenty of rye flour..
6. Place the formed rolls crease-side up on a baking linen or non-fuzzy towel/tea towel that's dusted with rye flour. Cover lightly with another cloth and let proof for 2 hours at room temperature, or 10-12 hours in the refrigerator..
7. When you're about ready to bake, pre-heat oven to 250°C/480°F. Place a metal tray at the bottom of the oven for that you can pour in boiling water for steam later on (or use your preferred method for steam). I have some volcanic rock on my tray to help make the steam finer (not necessary).
8. When ready to bake, turn over each roll so the crease is on the bottom and transfer to a baking sheet. Cut a criss-cross pattern across the top of each roll with a bread lame or knife right before putting in oven..
9. Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray..
10. Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C..
11. Remove and let cool on a rack..

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