100% Whole Grain Rye Sourdough Brotchen (German Rye Rolls)

• 180 g rye flour (whole grain)
• 18 g rye sourdough starter
• 145 g warm water (145 ml)
• 325 g rye flour (whole grain)
• 190 g warm water (190 ml)
• 10 g salt
• 10 g unsalted butter
• 20 g honey or molasses

1. Mix ingredients for sourdough.
2. Cover and let ripen for 10-12 hours in a hot day or 16-20 hours on a cool day.
3. Mix in ingredients for the main dough into the sourdough until the dough comes together.
4. Knead on a floured surfaced for 10-15 minutes until smooth.
5. Form into a ball and return to bowl.
6. Cover and let rise for 45 minutes.
7. Divide the dough into a 8 equal pieces.
8. Form each piece into a round roll by folding the outer edges into the middle 5-6 times.
9. Use your hands to round up if necessary.
10. Place the rolls on a floured tea towel or baking cloth with the folded side facing down.
11. Let rise for 2 hours.
12. Preheat oven to 250C/480F.
13. Optional: Place a shallow baking dish or oven-safe tray at the bottom of the oven for creating steam.
14. Let it preheat with the oven (we'll pour boiling water in it later).
15. Steam makes the bread's color and outside texture better.
16. When bread is ready to bake, line a baking sheet with parchment paper.
17. Turn over each roll so the fold side is at the top and place on the sheet.
18. If topping with caraway or other seeds, brush or spray with water and sprinkle on.
19. Put bread in oven and turn the heat down to 220C/430F.
20. Bake for 20 minutes.
21. (Optional for steam: Prepare a kettle of boiling water.
22. Pour it into the pan at the bottom of the oven after putting the bread in.
23. Remove after the steam tray after 10 mintues.)
24. Remove from oven and let cool on wire rack.
25. Enjoy with butter, cheese or jam!

rye flour, starter, water, rye flour, water, salt, butter, honey

Taken from cookpad.com/us/recipes/277707-100-whole-grain-rye-sourdough-brotchen-german-rye-rolls (may not work)