100% Whole Grain German Rye Loaf Bread
100% Whole Grain German Rye Loaf Bread

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, 100% whole grain german rye loaf bread. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

100% Whole Grain German Rye Loaf Bread is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. 100% Whole Grain German Rye Loaf Bread is something that I’ve loved my entire life. They are fine and they look wonderful.

The traditional all-rye breads can be quite time consuming taking several days to put together (like Swedish and German breads). When I think of rye bread, I think of the German, very dense small loaves that crumble almost too much to. Try this wholesome whole grain German graubrot recipe.

To get started with this recipe, we must first prepare a few ingredients. You can cook 100% whole grain german rye loaf bread using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make 100% Whole Grain German Rye Loaf Bread:
  1. Get Rye Sourdough:
  2. Prepare 255 g whole grain rye flour
  3. Get 255 g warm water
  4. Take 25 g rye sourdough starter
  5. Make ready 2.5 g salt
  6. Prepare Main Dough:
  7. Take 370 g whole grain rye flour
  8. Get 11 g salt
  9. Prepare 20 g molasses or honey
  10. Get 260 g warm water
  11. Make ready Optional mix-ins:
  12. Prepare 100 g toasted sunflower seeds, flaxseeds, dried fruits, etc. (or mix)

As you know the higher you go in whole grains usually the denser your bread will be, but I think the relatively high hydration. Authentic German breads are easy to make at home with these recipes. A dense yet moist bread that will make you feel like you're eating in a German country house! Delba Famous German Whole. has been added to your Cart.

Instructions to make 100% Whole Grain German Rye Loaf Bread:
  1. (Day 1) Mix all ingredients for rye sourdough. Cover well and let ferment for 20-24 hours at room temperature. It should become frothy and bubbly.
  2. (Day 2) In a large bowl, measure out the rye flour, salt and molasses/honey for the main dough. Place rye sourdough from day 1 on top and pour over warm water. Mix with your hands or a sturdy wet spatula for about 5 minutes. It's VERY sticky and more like a "paste" than a dough - you won't be able to knead.
  3. When well mixed, add any mix-ins and incorporate evenly into the dough by mixing an additional 2 minutes or so.
  4. My dough looked like this after everything is finished.
  5. Grease a bread loaf pan with butter or oil and dust with flour. Another option is to line with parchment paper.
  6. Put in the dough and gently press into the loaf pan. Even out the top with a scraper or your hands.
  7. Dust top with flour (I used fine ground rye flour).
  8. Let rise at room temperature (24°C/75°F) for 2 hours (it's okay if the temperature is not exactly that). It should rise up to the top of the loaf pan.
  9. While dough is rising, preheat oven to 250C/480F. Put a steam pan at the bottom rack of the oven when preheating for throwing in some boiling water for steam later. Prepare a kettle of boiling water as well.
  10. After the dough had risen, make a crisscross pattern on the top by gently pressing down with the edge of a pastry card or something similar. (about 5 mm or 1/4 inch or so deep).
  11. Total baking time is 70 minutes…. - Bake at 250C/480F for 10 minutes with steam. Then remove/release steam and turn temperature down to 200C/400F and bake for another 30 minutes. Remove the bread from its tin and put back in the oven for a final 30 minutes. Removing the bread from the pan lets the sides brown up into a nicer color.
  12. Let cool completely before slicing (its still cooking when you pull it out of the oven!), preferably waiting until the next day to let the flavors develop.

This is a true German rye bread, baked in Germany. We love it, and are very happy to be able to buy it with a few key strokes. It is best lightly toasted or warmed to allow the flavor to be released and the texture softened a little. Whole grain sourdough is not only healthier, it also makes a really good sourdough culture. Since dark rye is heavy flour that is low in gluten, it results in a dense and moist loaf.

So that’s going to wrap it up for this special food 100% whole grain german rye loaf bread recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!