This recipe for kurbiskorn brötchen yields 20 delectable rolls, golden and crusty on the outside and chewy goodness within. I highly recommend serving them with fresh butter and fruit preserves or local honey for a breakfast or tea-time snack. Additionally, my friend Monique made incredible sandwiches for us to pack for picnic lunches. Just spread with butter or a little herbed cheese spread, your favorite deli meats & cheeses and sliced cucumbers and tomatoes. Don’t be discouraged by the long list of directions… it is easier and faster to make these rolls than it appears. Baking bread is a relaxing way to spend a weekend morning and your loved ones will certainly appreciate your efforts!
A word of wisdom if you are new to bread making: use a thermometer to test liquids, which must be between 105-115° F. Otherwise, you will go to a lot of effort and the bread will not rise because the yeast is either not activated at temperatures less than 105° F or the yeast is killed at temperatures greater than 115° F. (I have ruined many recipes because I didn’t know these facts… and just assumed that I was doomed to making flat breads only).
Kurbiskorn Brötchen
Adapted from www.food.com
Ingredients
2 (1/4 oz) packages of active dry yeast
1 TB sugar
1 cup warm water (must be between 105-115° F to activate & not kill the yeast)
1½ cups light rye flour
1 cup warm low-fat buttermilk (105-115° F - see above)
2 ts salt
½ cup steel-cut or regular old-fashioned oatmeal
½ Soya Granules (available from whole-food markets)
1½ cups whole wheat flour
3-3½ cups bread flour
½ cup sunflower seeds, unroasted and unsalted
1½ cups of pumpkin seeds, unroasted and unsalted
2 TB whole flax seeds
½ cup very hot water
Soy flour, for dusting
Instructions
1. Place the sunflower seeds and ½ cup of the pumpkin seeds in a coffee grinder or food processor and pulse until seeds are about half the original size.
2. Combine chopped seeds and whole flax seeds in a bowl and pour ½ cup of very hot water over them. Let set for a couple of hours until most of the water is absorbed.
3. In a large bowl, whisk the sugar in 1 cup warm water until the sugar is dissolved. Sprinkle the yeast over the water and sugar mixture and let set about five minutes, until foamy (this indicates that the yeast is active…if no foam, the yeast is bad).
4. Blend in ¾ cup of the rye flour, cover with a clean dry cloth, then set in a warm spot for 20-25 minutes until mixture is light and spongy.
5. Heat the buttermilk in the microwave on high power for 1 minute, then by 30-second intervals, stirring often, until the correct temperature is reached.
6. Stir down the sponge, mix in the warm buttermilk, salt, oatmeal and soya granules.
7. Stir in the remaining rye flour, the whole wheat flour and enough of the bread flour to make the dough manageable.
8. Turn dough onto a lightly floured surface and knead hard for 5 minutes. If you have a heavy-duty electric mixer with a hook attachment, knead at speed 2 for 5 minutes (and thank your lucky stars because this recipe is going to be a lot easier!).
9. Shape the dough into a ball and place in a well-oiled bowl, turning once to oil the top surface of the ball. Cover with a clean cloth and allow to rise in a warm dry spot, away from drafts, for about 1 hour or until doubled in bulk.
10. Punch down the dough. It should be moist and tacky.
11. Turn the dough onto a well-oiled surface (a large, hard cutting board works well) and with oiled hands, knead the dough for 5 minutes. Knead in small amounts of bread flour if the dough is too sticky to manage, but avoid too much flour as it will make the rolls tough and dry.
12. At the end of kneading, lift the dough and sprinkle the board with ¼ cup of bread flour. Flatten the dough into a large oval. Drain any remaining water from the seed mixture and spread seeds over the dough.
13. With well-floured hands, gather up the edges of the dough into a bundle and gently knead the seeds into the dough, distributing them as evenly as possible. Use additional bread flour if needed to manage dough, but keep it as moist as you can.
14. Divide the dough in half. Lightly sprinkle the bread board with soy flour, then using your hands, pat each half into a 6” X 10” rectangle. Sprinkle the top side of the dough with flour, then use a sharp knife to cut each rectangle into 10 rolls.
15. Scatter remaining pumpkin seeds on a dinner plate. Brush the tops of the rolls with water, then gently press each roll into the pumpkin seeds and return them to the bread board, pressing the seeds further into the dough with your hands.
16. Cover the rolls with a clean towel and let rest 10 to 15 minutes or until slightly risen and puffy.
17. Place the baking sheet on the center rack of the oven and pre-heat to 400° F. Place an aluminum pie pan on the bottom rack and pre-heat it as well.
18. Use a spatula to transfer the rolls from the bread board to the pre-heated baking sheet and bake for 5 minutes, then drop 4 or 5 ice cubes into the aluminum pie plate and close the oven door immediately. Bake for an additional 15 to 25 minutes or until rolls are golden brown. The steam from the ice will give the rolls a crispy exterior. Do not open the oven door during baking or the steam will escape.
