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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, german sourdough rye bread (roggenmischbrot). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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

Hallo, Leute! (Hello, people!) This recipe had several firsts for me: I weighed ingredients in grams, I used a temperature probe to see if the bread was. This German rye sourdough bread recipe is started with rye flour and finished with bread flour after an overnight sponge. Rye breads are very popular in Germany and many different recipes abound.

To get started with this recipe, we have to 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 that.

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

Rye breads are moist and sweet, perfect both with salty salmon roe and fruit jams. Whenever I have excess sourdough rye bread, I cut it up into small bites and toast The traditional all-rye breads can be quite time consuming taking several days to put together (like Swedish and German breads). Home Baked Bread for Sale (see Notes next to Photos): Rye Sourdough Bread (Seigle), Pumpernickel, Schwarzwaelder Kruste (Black Forest Bread). This sourdough rye bread recipe uses only rye flour.

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.

The final result is very similar to German pumpernickel. Mix the rye flour and water in a large bowl. Since I am German I miss the german bread a lot. This recipe is from Beatrice Ojakangas's Great Whole Grain Breads, modified to use sourdough starter. Since I posted this recipe, it has become very difficult to get medium rye flour.

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