German Sourdough Rye Bread (Roggenmischbrot)
German Sourdough Rye Bread (Roggenmischbrot)

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, german sourdough rye bread (roggenmischbrot). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

German Sourdough Rye Bread (Roggenmischbrot) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. German Sourdough Rye Bread (Roggenmischbrot) is something which I have loved my entire life.

Great recipe for German Sourdough Rye Bread (Roggenmischbrot). Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. Still, a sourdough fed with rye will do better for you in a rye bread recipe and a wheat-fed sourdough in a wheat recipe.

To get started with this recipe, we must first prepare a few components. You can have german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make German Sourdough Rye Bread (Roggenmischbrot):
  1. Get *** Rye Sourdough ***
  2. Make ready 175 g Rye flour
  3. Take 175 g water (175 ml)
  4. Get 18 g rye sourdough starter
  5. Get *** Wheat Flour Biga ***
  6. Make ready 175 g white bread flour
  7. Make ready 175 g water (175 ml)
  8. Take 2 pinches dry yeast or 0.2 g fresh yeast
  9. Make ready *** Main Dough ***
  10. Take 175 g rye flour
  11. Make ready 60 g spelt flour
  12. Make ready 12 g barley malt or molasses (optional)
  13. Make ready 12 g salt
  14. Make ready *** Optional Mix-in ***
  15. Prepare 50 g dry figs (2 large, chopped up)
  16. Take 40 g choppped walnuts

See more details in the policy page. German rye bread is delicious and very healthy for your body (think bone density, magnesium etc.) and great for weight loss. This recipe will explain step by step how to first make a sourdough and then bake the bread. The video will show every step and lead you to a successful authentic German rye bread.

Instructions to make German Sourdough Rye Bread (Roggenmischbrot):
  1. Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours.
  2. Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
  3. After 20 hours, mix together the 2 pre-doughs.
  4. Then mix in the rest of the ingredients for the main dough.
  5. Remove from bowl and knead on a floured surface.
  6. Knead for 15-17 minutes until smooth.
  7. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
  8. Form into a ball, return to a large bowl and let rise for 90 minutes.
  9. Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
  10. While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
  11. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
  12. Put in center rack and pour in some boiling water into the pan so it steams up.
  13. Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.)
  14. Remove and let complete cool on a rack.

This is a very delicious and rustic bread - perfect for people who want to reduce their wheat intake or who are gluten sensitive. Start adding and mixing in the water until a well mixed sticky ball produced. Rye dough must be stickier than white bread dough or the bread will come out dry and crumbly. Roggenmischbrot (German Mixed Rye Bread) Traditionally, Germans have two cold meals and one hot meal ! Coming from India, it took me sometime to digest this surprising fact because backhome, we rarely have cold meals.

So that is going to wrap this up for this exceptional food german sourdough rye bread (roggenmischbrot) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!