Rye and Toasted Oat Sourdough Brötchen Recipe by Felice (2024)

FAQs

What does rye flour do to sourdough? ›

Rye flour is a popular choice in sourdough bread because of its unique properties, which can speed up fermentation, add a complex flavor profile, reduce density, retain moisture, and offer more nutrition than wheat flour.

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

To this, add 30 grams rye flour, 70 grams all-purpose flour, and 100 grams water. Mix thoroughly, cover, and let rest for 12 hours during the day.

Of course, you can! Other GF flours that work well for GF sourdough starters are sorghum flour, light buckwheat flour (or freshly milled buckwheat groats), millet, GF oat, and grain-free cassava flour.

Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Rye bread may help improve your digestive health in several ways. First, it's a good source of fiber, which can help keep your bowels regular. Soluble fiber absorbs water, helping stools stay large and soft, making them easier to pass ( 12 ).

“The whole-grain sourdoughs have more fiber, protein and micronutrients, making them more filling and healthier for you overall,” says Natalie Rizzo, registered dietitian and nutrition editor at TODAY.com. When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds.

In sourdough, the lactic acid bacteria produce an enzyme called phytase, which effectively 'pre-digests' the phytic acid during the extended fermentation. This partially neutralises the effects of the phytic acid and makes the bread easy for us to digest.

Sourdough bread is made through a slow fermentation process, which may cause this type of bread to raise blood sugar more slowly than other breads. As a result, sourdough bread could be a great choice for those with diabetes. Whole grain sourdough bread is the best sourdough bread for diabetics.

You'll be feeding your rye sourdough starter with slightly more water than flour, but basically a 1:1:1 ratio. This means that you'll use 1 part starter, 1 part flour and 1 part water (50g of starter, 50g of flour and 60g of water).

How often should I feed a rye sourdough starter? ›

I try to follow a similar schedule, feeding my rye starter every other day when I am not baking. If planning to bake, I'll increase the feeding to daily, then twice-daily feeding, just before building a rye levain for a bake.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

In a large bowl, stir the sourdough starter (or equivalent) into the water. Pour in the rolled oats, stir and leave to soak overnight on the kitchen worktop.

Warm, hearty and deliciously comforting, oatmeal made with sourdough starter is a healthy breakfast option that's sure to make your taste buds happy. This is a great way to use sourdough discard!

For more tang: Incorporate some rye flour and/or whole wheat flour early in the bread-making process, such as when feeding the mother culture and the preferment. Rye flour in particular will help your culture produce some acetic acid.

Bread has a moist, chewy texture that you can't achieve with whole wheat. Because of rye's ability to absorb and keep much of it's moisture, the inside of a sourdough loaf made with rye flour will have a more moist texture.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Wheat sourdough possesses creamy coconut notes from lactones, while rye is less creamy and more tropical banana and pineapple-like with an additional citrusy / orange aftertaste. Rye sourdough produces an extra buttery taste and roasted malty popcorn flavor, though t is poorer in spiciness notes in comparison to wheat.