Name: Brötchen
Yield: 10-12 Brötchen
Ingredients: 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))

Brötchen

A very simple, but tasty way to get fresh Brötchen (rolls) in the morning. The dough is prepared in the evening and the dough raises during the night in the fridge. In the morning the rolls only need to be formed and put into the oven.

Servings

10-12 Brötchen

Ingredients

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)

Servings

10-12 Brötchen

Ingredients

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)

Instructions

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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Daniel Fischer

Science, Cooking, Life

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Ingredient: Rye flour

Brötchen