Röggelchen: Small rye rolls.
Röggelchen, often known as small rye rolls, are a staple in German bakeries and a beloved addition to breakfast and brunch tables. These rolls are characterized by their hearty rye flavor and crisp crust, complemented by a chewy interior. They are traditionally made from a combination of rye and wheat flour, which contributes to their distinct taste and texture. The dough is often leavened with sourdough or yeast, giving the rolls a slight tanginess. Röggelchen can be enjoyed with a variety of toppings such as cheese, cured meats, butter, or simply on their own. The process of making them involves kneading, shaping into small round forms, and baking until they have achieved a rustic, golden-brown color.
Welcome to a classic baking session made simple and soulful with Einfach Backen - Marcel Paa. Today, we're crafting Rustic Rye and Wheat Sourdough Rolls that celebrate the inherent flavors of rye, balanced with the elastic texture of wheat. Ideal for breakfast or as a hearty companion to any meal, these sourdough rolls exude a complex taste profile that is both earthy and subtly sour. Utterly satisfying in their rusticity, these rolls are a testament to the simple pleasure of baking with sourdough.
Ingredients:
- 150g active rye sourdough starter (100% hydration)
- 300g rye flour
- 300g bread wheat flour (Type 1050)
- 10g salt
- 100g water (30-35°C)
- Extra flour for dusting
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Prep Time: 20 minutes (plus 12-24 hours fermenting time)
Cook Time: 20-23 minutes
Total Time: 40-43 minutes (plus fermenting time)
Servings: 10 rolls
Equipment: Mixing bowl, kitchen machine or dough mixer, baking sheet, cloth, refrigerator
Instructions:
1. In a large mixing bowl or the bowl of your kitchen machine, combine the active rye sourdough starter with 300g of rye flour, bread wheat flour, and salt.
2. Slowly add warm water while mixing until the dough starts to form. You might need to adjust the water amount slightly depending on your sourdough's consistency.
3. Knead the dough in the kitchen machine for approximately 8 minutes. Please note, due to the rye content, the dough will not be as elastic as pure wheat dough and a bit stickier.
4. Transfer the dough into a greased bowl, cover, and let it rest at room temperature for 60-90 minutes until the volume has increased noticeably.
5. After resting, divide the dough into 110g portions and round them gently. Due to the high rye content, the dough will be tacky, so use rye flour to dust and handle the pieces.
6. Place the shaped dough portions on a cloth, dust the tops lightly with flour, and leave enough space between each for expansion. Let them rest uncovered if your fridge allows; otherwise, cover with a cloth.
7. Let the dough portions ferment in the refrigerator for 12 to 24 hours.
8. Preheat your oven to 210°C. After the cold fermentation, gently transfer the rolls onto a baking sheet lined with parchment paper.
9. Bake the rolls in the preheated oven for 15 minutes, then remove any lid or steam you've used to facilitate oven spring. Continue baking for an additional 5-8 minutes until they've taken on a rich color and sound hollow when tapped on the bottom.
10. Allow the rolls to cool before serving. Enjoy these aromatic, moist, yet not sticky rolls, which showcase the natural rye flavor complimented by the tang of the sourdough and a tender wheat finish.
Cooking Tips:
- Ensure your sourdough starter is active for the best rise and flavor.
- If you want a darker crust, increase the oven temperature to 230°C during the last five minutes of baking.
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This recipe is a creation of Einfach Backen - Marcel Paa, whose passion for accessible and delightful baking shines through each step. For more inspiring baking ideas, visit their YouTube channel at https://www.youtube.com/@marcelpaa.
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