Easiest Way to Make Tasty German Sourdough Rye Bread (Roggenmischbrot)

German Sourdough Rye Bread (Roggenmischbrot). 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.

German Sourdough Rye Bread (Roggenmischbrot) 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. German rye bread is delicious and very healthy for your body (think bone density, magnesium etc.) and great for weight loss. You can have German Sourdough Rye Bread (Roggenmischbrot) using 16 ingredients and 14 steps. Here is how you achieve that.

Ingredients of German Sourdough Rye Bread (Roggenmischbrot)

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

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. Rye bread comes in many shapes and sizes, and this sourdough rye bread is based on the German style "Mischbrot" using part rye and part wheat. It's a bit lighter than a full-on rye, but packed with wonderful flavor.

German Sourdough Rye Bread (Roggenmischbrot) step by step

  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 post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. 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. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day.

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