Sauerkraut Rolls


This month’s host for BBD#12 is Aparna from My Diverse Kitchen. As theme she has chosen „Small Breads“.

I’ve heated the oven and got inspired by a recipe I found in the book „Die ganze Welt der Brote“ by Ulrike Kraus. I picked it, because to me it sounded like the typical recipe for a german bread-baking-blog: Sauerkraut Rolls. But I have to mention, that I’ve never seen one of them at any bakery…

Nevertheless they are quite easy to bake. As expected they have a special taste. I’ve eaten them with some cheese or maybe some kind of ham.

Let’s stop talking and start baking:

Sauerkraut Rolls

300g Rye flour (Type 1150)
150g Wheat flour (Type 550)
250ml Water
90g Sourdough
20g Fresh yeast
3 Tsp. Salt
100g Fresh Sauerkraut

Stir the yeast with the water. Blend all ingredients exept the sauerkraut in a huge bowl. Stir them for at least 10 minutes. To get best results, try to drain the sauerkraut as much as possible. Add it to the dough and stir it until it is evenly spreaded.

Give the dough 30 minutes to rest. Then break it into small peaces of 50g and roll the rolls. Put them onto a baking tray. Cover with a sheet and wait another 30 minutes. Meanwhile heat the oven to 220°C. Put a small cup of water into the oven. Bake the rolls for about 30 to 40 minutes.

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