Röggelchen
The Röggelchen (made from rye ) is a small baked product in the form of a double roll that is put together from two pieces of dough. Röggelchen are a common specialty in the Rhineland and eastern Belgium . In Cologne the name has been documented since the 15th century.
Röggelchen consist of a roll dough to which rye flour or sourdough is added. Declared as a rye roll, the rye content of the flour must be at least 50%. They are usually offered for sale whole, i.e. in pairs. The rustic roll is baked vigorously, which makes the browning very dark.
The Röggelchen is often consumed with a glass of Altbier or a glass of Kölsch and is part of the typical snack selection in the brewery , especially when preparing the Halven Hahn with cheese and seasoning ingredients.
swell
- ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985
- ^ A b Adam Wrede: New Cologne vocabulary . 8th edition. tape 2 . Greven, Cologne 1981, ISBN 3-7743-0156-5 , p. 364 .
- ↑ Guidelines for bread and biscuits, (PDF; 42 kB) Federal Ministry of Food, Agriculture and Consumer Protection, October 19, 1993.
Web links
- www.asamnet.de/~schwemmr/ - Recipe only with rye