Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, german sourdough rye bread (roggenmischbrot). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. 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.
German Sourdough Rye Bread (Roggenmischbrot) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. German Sourdough Rye Bread (Roggenmischbrot) is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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):
- Prepare *** Rye Sourdough ***
- Make ready 175 g Rye flour
- Take 175 g water (175 ml)
- Make ready 18 g rye sourdough starter
- Get *** Wheat Flour Biga ***
- Make ready 175 g white bread flour
- Take 175 g water (175 ml)
- Take 2 pinches dry yeast or 0.2 g fresh yeast
- Take *** Main Dough ***
- Get 175 g rye flour
- Get 60 g spelt flour
- Make ready 12 g barley malt or molasses (optional)
- Get 12 g salt
- Take *** Optional Mix-in ***
- Make ready 50 g dry figs (2 large, chopped up)
- Prepare 40 g choppped walnuts
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. Dinkelbrot, or spelt and rye bread recipe with a sourdough starter and added yeast. The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat.
Steps to make German Sourdough Rye Bread (Roggenmischbrot):
- Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours.
- 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.
- After 20 hours, mix together the 2 pre-doughs.
- Then mix in the rest of the ingredients for the main dough.
- Remove from bowl and knead on a floured surface.
- Knead for 15-17 minutes until smooth.
- If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
- Form into a ball, return to a large bowl and let rise for 90 minutes.
- 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.
- 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)
- After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
- Put in center rack and pour in some boiling water into the pan so it steams up.
- 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.)
- Remove and let complete cool on a rack.
Usually those heavy close crumbed rye breads do nothing for me, but I certainly like this one. Since I am German I miss the german bread a lot. Traditional German bread has only six basic ingredients: rye flour, wheat flour, baker's yeast, water, salt and a sour starter similar to that used in making sourdough bread. No milk, sugar, fat, additives or preservatives, though the bread lasts up to eight days. This was my first sourdough rye bread so it was a real treat.
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