SISHUIGUFANG: Best VideosRye Rolls / Roggenbrötchen SISGUFANG

Minggu, 22 Mei 2022

Best VideosRye Rolls / Roggenbrötchen SISGUFANG

Brötchen (German word for small bread) is a staple food in Germany. It's basically a smaller bread with a crunch crust and a perfectly dense, chewy, soft crumb. If you haven't yet tasted a traditional German Brötchen, you're missing out!

Depending which part of Germany you are from, these small bread rolls are known by various names: Brötchen (in northern and central Germany), Schrippe (in Berlin), Weck (in southwest Germany), and Semmel (in Bavaria). It’s claimed that there are over a thousand different varieties of these little German buns throughout the different regions of Germany. Mine is made with a mix of wheat and rye. The wholemeal rye flour provides a hearty, aromatic taste, tender, moist crumb and a crispy crust. If you want a 100% wheat Brötchen, try this one.

You can enjoy these rolls for breakfast with butter, jam, cheese, or deli slices, or as a dinner roll to sop up extra sauce or gravy. These Roggenbrötchen taste best fresh the same day they are made, but if you have leftovers, just spray them lightly with water and place in a 200C/400F oven for a few minutes and the crust will be crispy again.

Roggenbrötchen / Rye Rolls inspired and adapted from here and here

150 g Organic wholemeal rye flour
250 g Organic white bread flour (all purpose flour)
10 g Fresh yeast
1 tbsp Sugar beet syrup
280 ml Water, lukewarm
1 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Caraway powder
1/4 tsp Anise powder
1/4 tsp Coriander powder

Mix whole rye flour and bread flour in a bowl. Make a well in the flour and crumble the yeast into it. Add sugar beet syrup and mix with some of the water in the well to make a paste. Cover and let sit for 30 minutes.
Add the rest of the water, olive oil, salt and spices, knead everything to form a firm dough. Cover the dough and let it rise for another 45 minutes.
Divide the dough into 6 even-sized portions. Shape each portion of dough into an oval roll and place on a parchment-lined baking sheet. Cover with a clean kitchen towel and let them rest for 30 minutes.
Preheat the oven to 230C/450F with an ovenproof bowl of water. Dust the buns with a little flour and cut each roll lengthwise with a sharp knife.
Bake in the oven for about 10 minutes. Briefly open the oven door for 3-4 seconds to let the steam escape so that the crust will be even crispier.
Reduce heat to 200C/400F and bake until golden brown, about 10-12 minutes. Remove from the tray and allow to cool on a wire rack.