- 750 ml Water
- 100 g Rye flour
- 100 g Full-grain wheat flour
- 650 g Wheat flour
- 1 bag Dried Yeast
- 5 tsp Salt (1 tsk is about 4.9 ml)
- Mix all ingredients into a large bowl, cover it with a towel and place it into the fridge for approx 12 hours (meaning, if you want to have fresh Brötchen in the morning, do the dough in the evening...).
- Form small, round shaped Brötchen (add some flour to your hands to avoid the dough to stuck on your hands...), place them on a baking tray and back them for 25 minutes at 230 degrees. Ideally, if you have a steam oven, add some (250ml) water to it, otherwise place a bowl with water into the oven.
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