Sunday, March 2, 2014

Roggenbrötchen - Authentic German Rye Buns Recipe | Woodland Gardener

Roggenbrötchen - Authentic German Rye Buns Recipe.

In this video I show how to make proper German rye buns. Rye and caraway seeds make a very good combination and is traditionally used to spice the buns. The rustic flavor accents well gravlax, smoked salmon or any Charcuterie.

The recipe:

250 g all purpose flour
250 g whole rye flour
300 g warm water
8 g of fresh yeast or 2 teaspoon of dry yeast
25 g butter
8 g sea salt
1/2 teaspoon caraway seeds ground

Link to the Gravlax recipe video:

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