Rye buns (Roggenbrötchen)
10 servings
200 minutes
Rye rolls (Roggenbrötchen) embody Austrian baking traditions, taking us to cozy villages with the aroma of fresh bread. Their history dates back centuries when rye flour was the basis for baking due to its nutrition and depth of flavor. The rolls have a dense yet tender texture, rich grain aroma with a slight tang from the sourdough. Their appetizing crust is crunchy while the crumb surprises with softness and rich taste. These rolls pair wonderfully with cheese, honey, or butter and make an ideal base for rustic sandwiches. In Austria, such products are often served for breakfast or as a healthy snack, filling the day with energy and warmth.
1
Mix 150 g of rye flour with 120 g of water and 15 g of starter and leave for 16-20 hours at room temperature.
- Rye flour: 300 g
- Water: 300 ml
- Rye sourdough starter: 15 ml
2
Mix whole flour with 50 g of water and refrigerate for 8–12 hours for fermentation.
- Whole rye flour (stone-ground): 50 g
- Water: 300 ml
3
When the starter (1) is ready, mix it in a mixer with the other ingredients, except for the salt, oil, and starter (2), for 5 minutes on low speed, then for another 5 minutes on the second speed until the dough becomes firm and stiff.
- Rye flour: 300 g
- Wheat flour: 100 g
- Liquid barley malt extract: 20 ml
- Fresh yeast: 4 g
4
Place in a bowl and leave uncovered for 30 minutes.
5
Add salt, oil, and starter (2) to the dough, mix for 5 minutes on low speed, then 2 minutes on second speed. Let it rest for 30 minutes, knead again, and let it rise for 60 minutes.
- Salt: 10 g
- Butter: 3 g
- Whole rye flour (stone-ground): 50 g
6
Place the dough on a floured surface and shape it into a rectangle of 25x15 cm, height 2-3 cm, then cut out 10 rectangular rolls with a sharp knife. Let them rest for another 60 minutes on a floured cotton or linen towel.
- Rye flour: 300 g
7
Preheat the oven to 230 degrees. Place a bowl or cast iron skillet at the bottom to heat it well.
8
Place the future buns on a baking sheet lined with parchment paper at a distance of 0.5 cm, load into the oven, splash some water into the pot for crust creation, and quickly close.
- Water: 300 ml
9
Gradually reduce the temperature and bake the rolls for 20 minutes.