ye olde bread blogge

bread, coffee and tidbits


with 4 comments

“Schrot” means “meal”, which usually yields a heavy and tough bread dough. After soaking it makes for a moist and flavorful crumb. The inclusion of about 20% of meal is enough to make an impact without letting the rolls get too heavy. The story of such a roll is always a short one. Now you see it, now you don’t.

Evolution of a Vollkornbrötchen

Schrotbrötchen (makes 6 rolls)


  • 25g coarse wheat meal
  • 25g coarse rye meal
  • 25g soy bean flakes or chopped roasted dried soy beans
  • Approx. 150g water

Soak overnight.


  • Soaker
  • 50g rye sourdough, hydration: 100%
  • 200g strong white flour
  • Approx. 100g warm water
  • 5g fresh yeast or 1/2 tsp dried yeast
  • 6g salt
  • 10g barley malt or roasted rye “Quellmehl”
  • Rolled oats or rye meal for sprinkkling

Make a rather loose dough and knead until smooth.

Bulk Fermentation: 1 hour.
Roll out to a rectangle and cut into 6 equally sized pieces. Press each roll into a wet towel and then into a bowl of rolled oats or rye meal (or any other seed or grain you like to have as finish on your rolls).
Final Fermentaion: 45-60 minutes.
Bake-Off: Bake for 10 minutes at 240°C and additional 20 minutes at 200°C.

Written by theinversecook

11 March 2008 at 23:05

4 Responses

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  1. Herr Hamelman sagt dazu Schrottbrötchen ;-), der weiß nicht wie wohlschmeckend dieser Schrott sein kann.

    Ulrike aka ostwestwind

    12 March 2008 at 01:12

  2. Interessant, der ist doch sonst immer so präzise. Immerhin lässt sich “Hamelman” durch Konsonantenberdopplung an geeigneter Stelle auch lustig machen.


    12 March 2008 at 01:18

  3. Gehen ja weg wie warme Semmeln, die Dinger…. aber nicht nur die Animation, auch das Rezept gefällt mir.


    19 March 2008 at 01:35

  4. Ja, die Brötchen sind schön saftig und nicht zu kompakt, also luftiger als nrmales Brot. Habe dieses Rezept zusammengemixt, nachdem ich gelesen habe, dass der berühmte “Kornspitz” ähnlich zusammengesetzt sein soll.


    19 March 2008 at 22:33

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