German Sourdough Rye Bread (Roggenmischbrot)

How to Cook Recipes German Sourdough Rye Bread (Roggenmischbrot) using 16 ingredients and 14 steps

German Sourdough Rye Bread (Roggenmischbrot) - 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. 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. Great recipe for German Sourdough Rye Bread (Roggenmischbrot).

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.

You can cook German Sourdough Rye Bread (Roggenmischbrot) using 16 ingredients and 14 steps. Here is how you achieve it.

Ingredients cook German Sourdough Rye Bread (Roggenmischbrot)

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

German Sourdough Rye Bread (Roggenmischbrot) instructions

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..

German Sourdough Rye Bread (Roggenmischbrot) - Home Baked Bread for Sale (see Notes next to Photos): Rye Sourdough Bread (Seigle), Pumpernickel, Schwarzwaelder Kruste (Black Forest Bread). 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). This sourdough rye bread recipe uses only rye flour. The final result is very similar to German pumpernickel. Weighing the starter and water gives more control over the ratios of the ingredients in your dough and is always recommended. Rye flour makes bread that lasts longer and, for those who love it, tastes infinitely better. Thank you and good luck