Crusty German bread rolls (brotchen)

• annokset: 12 servings
• aktiivinen aika: 30 minutes
• kokonaisaika: 1 hour 40 minutes

Ainekset

3½ cups / 500 grams strong white flour (bread flour)

3 teaspoons / 10 grams instant yeast granules

1¼ cups / 300 ml lukewarm water (or ½ cup, 120 mlmilk and ¾ cup, 180 ml water)

1½ teaspoons / 6 grams barley malt flour (optional but double proofing time if you don't use it.)

½ teaspoon sugar

½ teaspoon salt

Ohjeet

Pour half of the water (or all of the milk) into a mixing bowl or the bowl of your stand mixer and add the yeast. stir until the yeast starts to dissolve.

Add the rest of the ingredients and most of the remaining water. Keep 2 to 3 tablespoons of water aside - you may not need all the water.

If you are using a stand mixer, fit the dough hook and knead for 12 minutes on a medium speed.If you are kneading by hand, knead for 20 minutesIn either case, add the extra water 1 tablespoon at a time if the dough seems too dry.

Once the dough has been kneaded, place it in the mixing bowl and cover the bowl with a layer of plastic wrap and a clean cloth and leave it in a draught-free place for 30 minutes. If you don't use the barley malt flour, leave the dough for at least one hour.The dough should double in size.

Knock down the dough and divide it into 12 equal pieces. Roll each piece into a ball.

Shape the rolls as follows:- Flatten each ball of dough in your hand to form a circle and then fold it over to form a semi-circle.- Roll this lightly to form a fat sausage shape.- Place it seam-side down on a lightly floured surface.Repeat with the remaining 11 balls of dough.

Cover the rolls with a clean towel and leave to rise for 20 minutes.

While the rolls are rising, preheat the oven to 220°C/430°F. Add one cup of water to an ovenproof dish and place this on the bottom shelf of the oven. This will create a steamy environment in the oven to help crisp the rolls.

Place the bread rolls on a baking tray that has been lined with baking parchment. Make sure that the rolls are seam-side up. This will allow the rolls to split when they bake and form the distinctive shape. Leave plenty of room between the rolls because they will spread and you don't want the rolls to touch each other as they bake.

Place the baking tray in the oven (be careful when you open the oven door, the steam will be hot), and bake the rolls for 18 minutes. After 18 minutes remove the dish of water from the oven and leave the rolls for 2 minutes longer to crisp up.

Remove the rolls from the oven and let them cool on a wire rack.

Ravinto

• Kalorit: 157 kcal
• Rasva yhteensä: 0.5 g
• Tyydyttynyt rasva: 0.1 g
• Natrium: 99 mg
• Hiilihydraatit yhteensä: 32.7 g
• Ravintokuitu: 1.3 g
• Sokerit yhteensä: 0.3 g
• Proteiini: 4.7 g