Follow these steps for perfect results
rye flour
water
rye sourdough starter
rolled oats
toasted
bread flour
water
honey
salt
Mix the rye flour, water, and sourdough starter.
Cover and let sit for about 20 hours at room temperature.
Lightly toast the rolled oats in a dry frying pan, being careful not to burn.
Set aside in a small bowl.
Mix the remaining ingredients (bread flour, water, honey or molasses, and salt) into the rye sourdough mixture, except the oats.
Mix until the dough comes together, then remove to a floured surface to knead.
Knead for at least 15-17 minutes until smooth and elastic.
Fold and knead in the toasted 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, until noticeably bigger in size.
Remove dough to a floured surface and divide into 8 equal pieces.
Form each piece into a 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 and place a shallow pan on the bottom rack.
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, then immediately put in the rolls.
Bake for 20 minutes, removing the steam pan after 10 minutes.
Let cool on a rack.
Expert advice for the best results
For a crispier crust, spray the rolls with water before baking.
Experiment with different types of oats for varying textures.
Ensure the sourdough starter is active for optimal rise.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated overnight.
Serve warm on a rustic wooden board.
Serve with butter or jam.
Use for sandwiches.
Pair with cheese and charcuterie.
Complements the earthy flavors
Discover the story behind this recipe
Traditional German bread roll
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