German Sourdough Rye Bread Rolls – Roggenmischbrötchen

Any type of bread or bread rolls/buns are an important part of Germany’s food scene. Did you know that there are over 300 bread varieties and over 1,200 different bread rolls and baked goods in Germany?


100 g (1 cup) rye flour
100 g (½ cup) warm water
2 g rye (1 tablespoon) sourdough starter/mother
100 g (¾ cup) bread flour
100 g (½ cup) water
2 g (1 tablespoon) sourdough starter
170 g (1 ⅔ cups) rye flour
120 g (1 cup) bread flour
120 g (½ cup + 2 tablespoons) warm water
10 g (1 ¾ tablespoons) salt
15 g (¾ tablespoon) molasses or honey
15 g (1 tablespoon) butter


Prep rye sourdough by mixing 100 g rye flour, 100 g warm water and 2 g rye sourdough starter. Let proof for 20 to 22 hours at room temperature.

Prep wheat sourdough by mixing 100 g bread flour, 100 g water and 2 g sourdough starter. Let proof for 20 to 22 hours at room temperature.

Next day, mix sourdough starters with rest of ingredients for main dough. Mix with hands or strong wooden spoon/spatula for several minutes until everything is evenly mixed. You won’t be able to knead dough like typical bread.

Cover dough and let it proof for 2 hours at room temperature.

After that, put dough on well floured surface and measure out pieces that are about 90-95 grams (or just divide it into 9 equal pieces). Form each piece into round roll and dust with plenty of rye flour.

Place formed rolls crease-side up on baking linen or non-fuzzy towel/tea towel that’s dusted with rye flour. Cover lightly with another cloth and let proof for 2 hours at room temperature, or 10 to 12 hours in refrigerator.

When ready to bake, preheat oven to 250°C (480°F). Place metal tray at bottom of oven allow to pour in boiling water for steam later on.

When ready to bake, turn over each roll so crease is on bottom and transfer to baking sheet. Cut criss-cross pattern across top of each roll with bread lame or knife right before putting in oven.

Put in oven in middle rack and pour in cup or so of boiling water into steam tray.

Bake for 10 minutes at 120°C (250°F) with steam. Then, remove steam tray and bake another 10 minutes at 210°C (410°F). Remove and let cool on rack.

Credit: Cook Pad