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

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

German Sourdough Rye Bread (Roggenmischbrot) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. German Sourdough Rye Bread (Roggenmischbrot) is something which I have loved my entire life. They’re nice and they look wonderful.

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

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. Sourdough breads do not go stale as fast as non-soured breads, and some people think that they are better for the digestion.

Steps 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.

Particularly rye flour benefits from a low pH which inhibits enzymes that tend to make the bread gummy. To make German bread at home, you will want to try your hand with a sourdough starter. Patrick will be showcasing how to make different doughs and new bread recipes. Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany.

So that’s going to wrap it up for this exceptional food german sourdough rye bread (roggenmischbrot) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!