“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.
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
- 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.