• Flour
  • Rye

Rye Brötchen with Sponge

  • Cooking Time:

  • Prep Time:

  • About:

  • About 25 Brötchen :

  • Pre-Dough
  • 300 g Flour
  • 30 g Rye Flour
  • 375 ml Water
  • 1 tsp Yeast (active dry)
  • Main Dough
  • Pre-Dough
  • 370 g Flour
  • 360 g Rye Flour
  • 400 ml Water
  • 1 tbsp Salt + 1 TL Salt
  • 4 tsp Yeast (active dry)

  1. Directions:

  2. To make pre-dough:
  3. Dissolve yeast in water. Add flours and leave in a covered bowl for 12 hours.
  5. To make main dough:
  6. Dissolve yeast in water for main dough. Add all remaining ingredients and knead into a dough. Leave dough to rest, lightly oiled in a bowl, covered for an hour. After dough has doubled in size, preheat oven to 230 C (450 F). Shape dough into individual buns weighing 85 g each. Bake for about 20-30 minutes.